LENTIL AND VEGETABLE CURRY RECIPES

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CREAMY LENTIL & VEGGIE CURRY RECIPE - BBC GOOD FOOD



Creamy lentil & veggie curry recipe - BBC Good Food image

Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Kids can take it to school in a wide-necked thermos

Provided by Lulu Grimes

Categories     Dinner, Lunch, Main course, Supper

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 13

2 tbsp rapeseed oil
1 onion , chopped
1 tsp ground cumin
1 tbsp Madras curry powder
200g red lentils
2 sweet potatoes , peeled and cut into cubes
1l veg stock
400g canned peeled cherry tomatoes
200g green beans , trimmed and cut into short lengths
4 tbsp Greek yogurt plus more for the top if you like
½ small bunch coriander , chopped
¼ cucumber , finely chopped (optional)
naan bread and rice to serve

Steps:

  • Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
  • Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.

Nutrition Facts : Calories 444 calories, FatContent 12 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 58 grams carbohydrates, SugarContent 20 grams sugar, FiberContent 12 grams fiber, ProteinContent 19 grams protein, SodiumContent 1 milligram of sodium

SWEET POTATO AND LENTIL CURRY RECIPE - OLIVEMAGAZINE



Sweet Potato and Lentil Curry Recipe - olivemagazine image

A vibrant, low-calorie and vegan dinner idea, made with sweet potatoes, red split lentils, coconut milk and plenty of spices

Provided by Janine Ratcliffe

Categories     Vegetarian

Total Time 50 minutes

Number Of Ingredients 14

vegetable oil 2 tsp
red onion 1 large, finely chopped
garlic 4 cloves, crushed
ginger a thumb-sized piece, finely grated
curry leaves 6 fresh or dried (optional)
ground cumin 2 tsp
ground coriander 2 tsp
ground turmeric 1 tsp
sweet potatoes 2 medium (about 500g), cut into chunks
red split lentils 75g
low-fat coconut milk 400ml tin
vegetable stock 400ml
coriander a handful of leaves
lime 1, wedged

Steps:

  • Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes. Add in the spices and cook for 1 minute. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.
  • Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.

Nutrition Facts : Calories 314 calories, FatContent 10 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 7 grams fibre, ProteinContent 8 grams protein, SodiumContent 0 milligram of sodium

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