Vegetable and lentil curry

Recipe: Vegetable and lentil curry

3 minutes to read
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Recipe by, a not-for-profit organization

Difficulty: Easy

Ready In: 17 Minutes

Serves: 6


  • 1 Tbsp olive oil
  • 2 onions, peeled, diced
  • 1-2 cloves garlic, crushed
  • 1 Tbsp chopped ginger
  • 1 Tbsp red curry paste
  • 4 cups water
  • 1 tsp powdered vegetable stock or 1 stock cube
  • 3 carrots, peeled and finely diced
  • 1½ cups red or brown lentils
  • 1 cup frozen peas
  • 1 packed cup of washed and chopped spinach


  • Heat oil in a large heavy based frying pan.
  • Add onions and cook over a low heat until soft.
  • Add garlic, ginger and curry paste and continue cooking for 1-2 minutes.
  • Add water, stock, carrots and lentils and cook over a low heat until carrots and lentils are tender (about 15-20 minutes). Add more water if necessary. Most of the water should be evaporated by this stage.
  • Stir in peas and cook for 2 minutes, then stir through spinach.
  • Serve with cooked brown rice.

Nutrition Information Panel

Per Serving [6 Serves]
Total fat3.9g
– saturated fat0.5g
– sugars9.3g

Lentils are a great source of plant protein, and proteins are an essential part of our diets since they are used for building muscle, neurotransmitters and overall growth and repair.

This mean that our brain needs them as well. To learn more about proteins and their interaction with our brain, see our article on Diet and the Brain – Proteins (cognition and brain performance).

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