Prep 10 mins
Cook 55 mins
Got this off the tin of a tomato puree. Quick and easy.
- 2 onions, chopped
- 2 tablespoons butter
- 3 tablespoons indian curry paste
- 3 potatoes, diced
- 2 carrots, chopped
- 2 cups cauliflower florets
- 1⁄2 cup red lentil
- 425 g tomato puree
- 1 1⁄2 cups water
- 2 zucchini, chopped
- 1 cup peas
- 1⁄2 cup cream (optional)
- Saute onions in butter.
- Add curry paste, potatoes, carrots, cauliflower, lentils, tomato puree and water.
- Simmer 40 minutes stirring frequently.
- Add zucchini and peas.
- Continue to simmer for 15 minutes.
- Stir in sour cream and serve.
This was really good. I had just made a batch of homemade pan-roasted curry powder and I wanted to try it so I used it instead of curry paste, which I didn't have anyway. I also used canned diced tomatoes instead of puree. I didn't have zucchini but I did have some eggplant fresh from my garden so I used that. Oh, also didn't have red lentils so just used the regular ones. The ingredients list says "cream" but the directions say "sour cream." ?? Seems like sour cream would go better but I didn't have any so I used half and half and it came our fine. I think yogurt would have been good too but I didn't have that either. In any case, it came out quite tasty. My husband loved it too. The lentils and potatoes gave it a real heartiness. Would definitely make this again. Thanks.
This is a fantastic recipe that was really easy to make. I used the cream and it was delicious! Thanks!
This is so amazing! I cheated abit and used frozen vegetables and deep fried potatoes to speed it up a little, this is such an easy recipe and it tastes incredible without cream and with cream. I especially love the addition of the red lentils. I used vindaloo curry paste. I have eaten alot of curries and this one is one of the best, more people should definately try it. Thanks Wendy!