Lentil Curry

A tasty vegetarian curry featuring lentils, aromatic spices, and cream, served with warm chapattis in just fifteen minutes.

Vegetarian Dinner Quick Curry Lentils

Estimated Nutrition

Calories

685.2

kcal / serving

685.2 kcal total

Carbs

57.1g

per serving

57.1 g total

Fat

42.5g

per serving

42.5 g total

Protein

18.4g

per serving

18.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Puré

Dairy

Double Cream

GrainsCereals

piece

Chapatti

hot ready-made

LegumesPulses

100

Lentils

canned, rinsed and drained

Liquids

Vegetable Stock

hot

NutsSeeds

piece

Garlic

cloves, chopped

2.5

Turmeric Powder

2.5

Cumin Seed

2.5

Curry Powder

mild

piece

Green Cardamom

pods

portion

Salt

to taste

portion

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

piece

Salad Onion

sliced

Method

Fry the sliced onion and chopped garlic for two minutes until soft.

Serve the curry in a warm bowl with two warm chapattis.

Stir in 50ml of double cream and season with salt and pepper.

Bring the mixture to a boil and simmer for five minutes.

Add the tomato purée, 100g of lentils, and 50ml of vegetable stock.

Heat the olive oil in a frying pan over a medium heat.

Stir in the spices and cook for an additional two minutes.