Vegetable Lentil Curry (vegan)

Name: Vegetable Lentil Curry (vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 250 g brown rice (about 1 cup); 2 onions (cut into chunks); 2 courgette (halved lengthways cut into 1 inch chunks); 1 carrot (peeled, cut into thin discs); 2 bell pepper (any colour, cut into chunks); 150 g fine beans (stalks trimmed); 500 g frozen butternut squash chunks (or use 1 whole fresh, cut 1inch cubes); 2 vine tomatoes (sliced); 4 cloves garlic (chopped); 1 inch ginger (grated/finely diced); 30 ml olive oil; 1 tsp garam masala (optional); 0.5 tsp turmeric; 1 tbsp paprika (or smoked paprika); 1 tbsp curry powder (or paste); 1 tsp ground cumin; 1 tin coconut milk (400g tin); 1 tin ratatouille (400g tin - or chopped tomatoes); 1 tin green lentils (400g tin); 10 g fresh coriander (for garnish); 1 tbsp nigella seeds (for garnish)

Homemade vegetable and lentil curry with plenty of punch for a hearty yet healthy supper! Add any other vegetables you enjoy – great for leftovers!

You've got great taste! To access this page simply login here log in. Or sign up in less than a minute (and get free meal plans every week) here: Free Membership, Perks at Work, ParliamentHill, School Supporter, School Summer Edition, School Early Bird or Personalisation Membership.

You May Also Like

White Bean Fish Skillet

TexMex Meatballs on Rice

Cauliflower Paneer Tomato Soup Curry