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Lentil curry – quick, easy and delicious

Author: Niki Bezzant - Founding Editor

Photographer: Louise Lister

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A great, high fibre, low calorie vegetarian lentil recipe, packed full of flavour. Quick and easy to make in 30 minutes, great for weeknight family dinners. This one pot recipe, can easily be made gluten free.

Serves: 4

Time to make: 30 mins

Ingredients

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1 tablespoon olive oil

2 teaspoons ground cumin

1 teaspoon ground turmeric

2 cloves garlic, crushed

3 cups chopped pumpkin, cut in 3cm chunks

2 potatoes, cut in 3cm chunks

2 x 400g cans chopped tomatoes

2 x 400g cans brown lentils, drained

4 tablespoons chopped fresh coriandercilantroX

120g baby spinach

3 cups cooked basmati rice

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Instructions

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1 Heat oil in a large frying pan. Add cumin, turmeric and garlic and cook for 1 minute. Stir in pumpkin, potatoes and tomatoes. Cover and simmer for 10 minutes.

2 Add lentils and cook for 5 minutes or until pumpkin and potato pieces are cooked. Add coriander.

3 Serve on rice with baby spinach.

Variations

Make it gluten free: Check ground spices are gluten free.

Nutrition Info (per serve)

Calories 399 cal

Kilojoules 1670 kJ

Protein 17 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 65 g

Sugar 11 g

Dietary fibre 11 g

Sodium 430 mg

Calcium 120 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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