Vegetarian curry recipe



Recipe for vegetarian curry in our easy curry recipes collection.

Recipe ingredients

  • 4 to 6 portions cooked rice
  • Dairy or soya natural yoghurt, to serve
  • 6 ounces green lentils
  • 2 tablespoons sunflower oil
  • 1 large onion, chopped
  • 1 to 2 cloves garlic, crushed
  • 1 to 3 tablespoons curry powder
  • 1 red and 1 green pepper, stalk and seeds removed, chopped
  • 2 carrots, peeled and chopped
  • 2, 14 ounces, cans chopped tomatoes
  • 1 heaped tablespoon tomato puree
  • 1/2 pint vegetable stock, make with a stock cube or bouillon powder
  • 4 ounces frozen peas
  • 3 tablespoons vegetarian pesto
  • 6 ounces mushrooms, wiped and quartered
  • 1 courgette, chopped
  • Salt and freshly ground black pepper

How to make vegetarian curry

  • Place the green lentils in a large bowl and pour boiling water over them.
  • Leave to soak for 30 minutes. Alternatively, buy a tin of pre soaked lentils. Drain.
  • Heat the oil in a large saucepan and fry the onion and garlic together with the curry powder, until the onions are softening.
  • Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time.
  • Add the tomatoes, puree, stock, peas and pesto, bring to the boil and simmer until the lentils are tender, about 30 minutes.
  • Add the mushrooms and courgettes and simmer for 5 minutes more.
  • Season to taste.
  • Add a swirl of dairy or soya natural yoghurt and serve with cooked rice.

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