Lentil and Vegetable Curry

I just devoured this incredible lentil and vegetable curry, and it has brought all the warmth that this chilly spring day needed. Packed with veggies (it has SEVEN portions of the colourful things), this is one vitamin booster to stick on any meal plan. 




Ingredients:
Tps minced Garlic
1 tbsp vegetable oil
2 onions
I red pepper
Handful mushrooms
Half courgette
Half cup of red lentils
Can chopped tomatoes
Can coconut milk
1tsp turmeric
1tsp garam masala
1 tsp cumin
Vegetable oxo cube
Salt and pepper to taste
Spoonful yoghurt
Fresh parsley to top

Method:
• Heat 1 tbsp of oil on a medium heat and fry onions, garlic, vegetable oxo cube and all spices until onions have started to brown.
• Add peppers, mushrooms, onions and courgette and fry until vegetables have softened.
• Add lentils and fry until the edges start to turn translucent
• Pour in chopped tomatoes and coconut milk. Simmer until lentils have expanded and softened. You may need to add water here if the curry gets too sticky.
• Serve with a dollop of yoghurt and a sprinkle of fresh parsley

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