Lentil and Vegetable Curry (version 1) Recipe - Serves 4

Lentil and Vegetable Curry (version 1) Recipe

314 calories each serving (512 calories if eating with rice)

Taste Rating = 6     Heat Rating = Mild



Ingredients

2 tablespoons (30ml) vegetable cooking oil
1 medium onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
1 tablespoon (15ml) Thai curry paste
2 cups (500ml or 17 fl oz) water
1 teaspoon (5ml) sugar
4 medium tomatoes, finely chopped
400g (14 oz) mixed root vegetables (such as pumpkin potato and carrot), peeled and cut into 1cm (1/2 inch) cubes
400g (14 oz) mixed green vegetables (such as cauliflower broccoli and celery), washed and coarsely chopped
3/4 cup (150g or 5 oz) red lentils, washed
1/2 teaspoon (2.5ml) salt
1 cup fresh coriander (cilantro) leaves, washed and finely chopped


Method

Heat the cooking oil in a large saucepan (you need one with a lid) over a medium heat
Add the onion and garlic and saute until the onion is golden and soft (7-9 minutes), turning often
Add the curry paste, mix well and cook for 2 minutes, stirring often
Add the water, sugar and tomatoes and mix well
Add the mixed root vegetables, mix well, bring to a boil, reduce the heat to maintain a simmer, cover and simmer for 20 minutes, stirring now and again (add a little more water if the curry becomes too dry)
Add the mixed green vegetables and lentils, mix well bring back to a simmer, cover and cook for 10 minutes, stirring every few minutes (add a little more water if the curry becomes too dry)
Add the salt and fresh coriander (cilantro) and mix well
Serve hot

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Recipe submitted by smurfette on 13 October 2011

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