Spiced Lentil and Vegetable Curry Recipe

spiced lentil and vegetable

Ingredients for Spiced Lentil and Vegetable Curry:

  • 2 tablespoons sunflower oil
  • 1 onion, peeled and finely chopped
  • 1 or 2 cloves of garlic, peeled and crushed
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon chilli powder
  • ½ teaspoon grated fresh root ginger
  • 1 lb (450 g) courgettes, trimmed and diced
  • 1 medium aubergine, cubed
  • 4 oz (112 g) red lentils
  • 1 lb (450 g) ripe tomatoes, skinned and finely chopped / puréed
  • ½ pint (285 ml) water
  • Salt and pepper

Method for Spiced Lentil and Vegetable Curry:

  1. Heat the oil in a large pan and cook the onion and garlic for 4 to 5 minutes until just softened.
  2. Add the seeds, turmeric and chilli powder with a little water. Stir in the ginger and cooks for 1 or 2 minutes until the seeds are lightly roasted.
  3. Add the courgettes and aubergine and cook for about 5 minutes. Mix in the lentils and cook for a further minute or so.
  4. Add the finely chopped tomato and water.
  5. Bring to the boil, cover and simmer for 35-45 minutes or until the lentils and vegetables are well cooked. Check on the liquid content from time to time and add more water if necessary.
  6. Adjust the seasoning before serving.

Serve with brown rice, pita or naan. Nice drizzled with a bit of coconut cream or plain yoghurt over the top before serving. Enough for 4 people.

Posted in Vegetable Recipes, Aubergines, Recipes using Herbs, Garlic, Vegetarian Recipes, Curries and Rice Dishes, Courgette, Onions, Tomatoes
One comment on “Spiced Lentil and Vegetable Curry Recipe
  1. Susan says:

    Lovely, I had to use a tin of tomatoes as I didn’t have enough fresh, then added a couple of fresh at the end. Topped the finished dish with a good splodge of coconut cream.

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