By Fluffy on January 03, 2003
Serving Size: 1 (433 g)
Servings Per Recipe: 4
"This was delicious. My daughter is vegetarian so I am always looking for new recipes to cook for her. The whole family enjoyed it. I will be making this again soon. Thanks"
"Good winter warmer, used uncooked lentils, added them at step 6. Easy,delicious and nutritious. "
"was looking for a healthy, tasty vegitarian meal for midweek, and this really ticked the boxes. this is very different from the usual food that i cook but i will definitely be cooking this again, very cheap too! thanks!"
"This was a tasty veg curry dish that was well recieved by all. In place of the canned lentils I added about 1/2 cup red lentils (added at step 6). I also added about a cup of sliced green beans and used a mix of pumpkin and sweet potato. Thanks for sharing."
"Looking for a way to use a butternut squash and tired of soup. I could not find canned lentils anywhere, so like Sueie I added 3/4 cup of uncooked red & yellow lentils and 3/4 cup of water at step 6. Next time, I would let the squash cook 10 minutes then add the lentils so that they are a tad firmer. With the uncooked lentils, there's no need for the flour to thicken the curry. Be sure to use a high quality curry powder as it will affect the results. In in case, the results were very good."