This is the easiest Lentil Curry that you will try, and the best too in my opinion. A perfectly spiced creamy curry that feels far more indulgent than it actually is. This vegan curry is protein packed and nutrient dense. A simple weeknight meal that is great for batch cooking too.
Lentils seem to have a bad reputation of being bland and just for hippies. But they are such a great vegan protein source and there is so much that you can do with them too. Making a curry is just one of our favourite ways to use lentils, as it makes a really healthy and budget friendly meal. This curry will change the way you think about lentils.
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Why should you try it?
- An exciting way to cook with lentils
- Protein packed
- A budget friendly meal
- Great for batch cooking
- A creamy vegan curry
- Made from ingredients you probably already have in your cupboard
Step by step
One: Cook your lentils according to the packet instructions and then drain.
Two: In a large pan, heat the oil and then add the shallots, garlic and aubergine and gently cook for 4 minutes.
Three: Add the curry paste and mix well.
Four: Put the rest of the ingredients to the pan, stir well, and simmer for 10-12 minutes, until the curry has thickened a little. You may need to add a little extra stock if it starts getting too thick.
Is this healthy?
Lentils are a fantastic vegetarian source of protein and they are low in fat too. They are very nutrient dense, as they are rich in iron and folate.
If you use a curry paste that has plenty of garlic and ginger in it, then there are tonnes of antioxidants in those and curry paste always have turmeric in it, which has anti-inflammatory properties.
Although the curry itself isn't particularly low in fat due to the coconut milk, it is healthy fats and this curry will keep you fuller for longer. Less snacking has to be a good thing, right?
Curry paste
I am going to hold my hands up here and say we "cheated" and used a store bought curry paste here. Let's face it, times are changing and you can get some amazing quality ready made things like sauces and pastes now.
Whilst we do love making things from scratch as much as possible, the beauty of this curry is how quick and easy it is, and that is partly down to the ready made curry paste. Speaking of time saving, you can save yourself even more time by using canned lentils - this would make this curry ready in just 15 minutes.
Buy a really good quality one (with as little nasty added ingredients as possible) and you really will taste the difference. If you do have some extra time on your hands, then of course you can make one yourself.
We used a madras paste in this, as it's the perfect level of spice for us, but you could use a milder one, or even go hotter. Just use whatever suits your taste buds.
Our little "secret ingredient" in this curry, and every curry we make, it a couple of big spoonfuls of mango chutney (again, use a really good quality one). It adds SO much extra flavour, without extra spice, and adds a lovely sweetness to the curry. In my opinion, it's this ingredient that makes it appealing to kids.
What vegetables to add
A curry like this is so versatile, and super easy to adapt. We just used shallots and aubergine, but there is no reason why would couldn't use other vegetables like courgette, bell peppers, carrots and peas. You could even add some small chunks of cooked potato if you wanted to make it more filling.
Just make sure that the vegetables are all cut to the same size so that they cook evenly.
If you want to give this curry a bit of a green veggie boost, then you can stir in some spinach a few minutes before it has finished.
What to serve this with
Curry and rice is a classic combination, but we have also have this with potato wedges too. Now that is comfort food! But you could also just make a couple of our Easy Homemade Flatbreads and use them to scoop up all that delicious curry sauce. Maybe brush some garlic butter on the flatbreads too.
Can this be frozen?
Yes, you definitely can and this is one of our favourite healthy batch cook meals. When I was pregnant I made a huge batch of this, with a big pan of rice too, and then portioned it all out and put about 8 pots in the freezer. It was so handy knowing that I had a healthy and filling meal in the freezer.
Just wait for it to fully cool and them put in a freezer container and it will keep in the fridge for up to 3 months. If you don't want to freeze it, but have leftovers, then they will keep in the fridge for 2 days.
Extra tips
- Feel free to change the vegetables that you use, just make sure that they are all chopped to a similar size to ensure even cooking times.
- Add a green veggie boost to this curry by stirring in some spinach a couple of minutes before the end.
- You can save yourself even more time by using canned lentils - this would make this curry ready in just 15 minutes.
- If you like your curry really spicy, then either use a really spicy curry paste, or add a sprinkle of red chilli flakes just before serving.
- Save yourself some time and use a jar of curry paste. But you could make your own too.
- You can keep this in the freezer for up to 3 months, or in the fridge for 2 days.
- We used half fat coconut milk to save some calories, however it isn't as creamy as if you used full fat.
- If you forget to shake your can of coconut milk well before opening it, like I so often do, and it has separated, then just pour is all in to a large bowl and whisk it all together.
- If the curry starts getting a bit too thick, add a little more stock. Equally, if you find it has too much liquid, then allow it to cook off for a little longer.
More curry recipes
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DON’T FORGET TO RATE THE RECIPE ↓
Recipe
Easy Lentil Curry
Ingredients
- 200 g red lentils
- 5 shallots diced
- 2 garlic cloves crushed
- 1 medium aubergine diced
- 4 tbsp madras curry paste (heaped)
- 400 g chopped tomatoes
- 400 ml reduced fat coconut milk
- 2 tbsp mango chutney (heaped)
- 100 ml vegetable stock
- coriander to serve
Instructions
- Cook your lentils according to the packet instructions and then drain.
- In a large pan, heat the oil and then add the shallots, garlic and aubergine and gently cook for 4 minutes.
- Add the curry paste and mix well
- Put the lentils and the rest of the ingredients in the pan, stir well, and simmer for 10-12 minutes, until the curry has thickened a little. You may need to add a little extra stock if it starts getting too thick.
Notes
- Feel free to change the vegetables that you use, just make sure that they are all chopped to a similar size to ensure even cooking times.
- Add a green veggie boost to this curry by stirring in some spinach a couple of minutes before the end.
- You can save yourself even more time by using canned lentils - this would make this curry ready in just 15 minutes.
- If you like your curry really spicy, then either use a really spicy curry paste, or add a sprinkle of red chilli flakes just before serving.
- Save yourself some time and use a jar of curry paste. But you could make your own too.
- You can keep this in the freezer for up to 3 months, or in the fridge for 2 days.
- We used half fat coconut milk to save some calories, however it isn't as creamy as if you used full fat.
- If you forget to shake your can of coconut milk well before opening it, like I so often do, and it has separated, then just pour is all in to a large bowl and whisk it all together.
- If the curry starts getting a bit too thick, add a little more stock. Equally, if you find it has too much liquid, then allow it to cook off for a little longer.
