Recipe by English_Rose
Vegetarian curries are a great way to get the whole family to eat their five-a-day. You can use almost any veg, so add all their favourites. As well as the protein and iron in the lentils, the vitamin C in the veg helps the body absorb the iron. This is very simple to prepare - but you can make it even easier by using frozen veg.
Top Review by KLHquilts
I'm so on the fence between four and five stars ... for me, this was really a 4.5 star recipe. Loved the flexibility of picking whatever veggies you like -- I used cauliflower, sweet potato, spinach, and mushrooms. I also used reduced-fat coconut milk to cut down on the calories. And yet even with extra garlic and ginger, and with doubling the amount of curry powder, I felt this was a little bland ... maybe because I used Penzey's sweet curry powder (perhaps I should have used something with more heat). It was delicious, but just a little ... bland. We've got so much in the way of leftovers that I'll have plenty of opportunity experiment and see what I can do to give it a little oomph. I'll definitely make this again, though ... thanks so much for posting this!
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 inch fresh gingerroot, peeled and very finely chopped
- 1 1⁄2 tablespoons curry powder, to taste
- 2 lbs vegetables, peeled, trimmed and chopped into small chunks
- 14 ounces chopped tomatoes
- 3 1⁄2 ounces split red lentils
- 1 cup vegetable stock
- 1 2⁄3 cups coconut milk
- fresh cilantro leaves, chopped (optional)
Directions See How It's Made
- Heat the oil in a large frying pan and fry the onion until soft and pale golden. Add the garlic and ginger and cook for 2 minutes, stirring frequently. Add the curry powder and cook for another 2 minutes, stirring all the time.
- Add all the vegetables to the pan and stir well so everything is completely coated in the spice mixture. Add the chopped tomatoes, lentils, vegetable stock and coconut milk and stir together gently.
- Bring to the boil, then reduce the heat, cover and leave to simmer gently for about 20 to 25 minutes, until the vegetables are tender. If you are adding the fresh cilantro leaves, stir them into the curry just before serving.