Simple Vegetable Curry

Sarah Read

A great way to use up leftover vegetables at the end of the week as they're all pretty interchangeable. Makes excellent leftovers...

No ratings yet

Print Recipe Pin Recipe

Cook Time 45

Total Time 45

Course Main Meal

Servings

Portions of fruit and veg 5.5

Calories 556 kcal

Equipment

Steamer

Ingredients

220 g red lentils
2 large potatoes ((700g) skin on, scrubbed and cut into 1cm cubes)
1 swede/kohlrabi (peeled and chopped into 1cm cubes)
3 medium carrots (scrubbed and sliced)
1 cauliflower (leaves, stalk and florets chopped)
0.5 savoy or white cabbage (sliced)
1 tbsp rapeseed oil
2 onion (peeled and chopped)
3 tbsp curry paste
1 can chickpeas
1 can coconut milk
1 tsp mango chutney (optional)

Instructions

Cook the lentils as per the packet (takes around 40 mins).
Meanwhile, cut the veg and steam the potatoes, carrots, swede and cauliflower for 20 mins.
Add the cabbage to the steamer with 10 mins to go.
Heat the oil in a large saucepan and fry the onion for 5 mins until soft.
Add the curry paste, lentils, steamed veg, chickpeas and coconut milk.
Bring to the boil and simmer for 5 mins to warm through.
Add more curry paste and the mango chutney to taste before serving.

Notes

Prep tips:

The vegetables in this are very easily interchangable, so if you can't get something, swap it for another veg. There are almost none that won't work!

Use the leaves and stalk of the cauliflower too - they are very nutritious!

For Gluten and Dairy Free diets, be sure to check the curry paste label...

Health tips:

We're using full fat coconut milk in this recipe to make sure this meal fills us up for a long time as fat slows down digestion. It's our only real source of fats here.

Eco tips:

We're using seasonal veg in this recipe.

If you can get your lentils from a refil or packaging free shop that will reduce your impact :)

Compost your veg scraps rather than put them into landfill.

NUTRITION: Amount and (% RDA)

Calories: 556kcal (28%)Carbohydrates: 80g (27%)Protein: 22g (44%)Fat: 19g (29%)Saturated Fat: 13g (81%)Trans Fat: 0gSodium: 322mg (14%)Potassium: 2065mg (59%)Fiber: 26g (108%)Sugar: 14g (16%)Vitamin A: 6398IU (128%)Vitamin B1: 1mg (67%)Vitamin B2: 1mg (59%)Vitamin B3: 5mg (25%)Vitamin B5: 3mg (30%)Vitamin B6: 1mg (50%)Vitamin C: 155mg (188%)Vitamin E: 1mg (7%)Vitamin K: 93µg (89%)Calcium: 196mg (20%)Copper: 1mg (50%)Folate: 376µg (94%)Iron: 8mg (44%)Manganese: 2mg (100%)Magnesium: 176mg (44%)Phosphorus: 502mg (50%)Selenium: 7µg (10%)Zinc: 4mg (27%)

Keyword curry, lentils

Tried this recipe?Let us know how it was!