Vegetable Lentil Curry Food

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CREAMY LENTIL & VEGGIE CURRY



Creamy lentil & veggie curry image

Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Kids can take it to school in a wide-necked thermos

Provided by Lulu Grimes

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 13

2 tbsp rapeseed oil
1 onion , chopped
1 tsp ground cumin
1 tbsp Madras curry powder
200g red lentils
2 sweet potatoes , peeled and cut into cubes
1l veg stock
400g canned peeled cherry tomatoes
200g green beans , trimmed and cut into short lengths
4 tbsp Greek yogurt plus more for the top if you like
½ small bunch coriander , chopped
¼ cucumber , finely chopped (optional)
naan bread and rice to serve

Steps:

  • Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
  • Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.

Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 20 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium

RED LENTIL CURRY



Red Lentil Curry image

This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.

Provided by Emma Maher

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 8

Number Of Ingredients 13

2 cups red lentils
1 large onion, diced
1 tablespoon vegetable oil
2 tablespoons curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 (14.25 ounce) can tomato puree

Steps:

  • Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
  • Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
  • Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
  • Stir in the tomato puree, remove from heat and stir into the lentils.

Nutrition Facts : Calories 191.7 calories, Carbohydrate 32.5 g, Fat 2.6 g, Fiber 11.3 g, Protein 12.1 g, SaturatedFat 0.3 g, Sodium 571.9 mg, Sugar 6.6 g

LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE!



Lentil Curry - mega flavour lentil recipe! image

Recipe video above. This will be an eye opener for you - an incredible creamy coconut curry made with just TWO spices! Hugely economical, this is essentially a streamlined version of Indian Dahl, delivering a similar intoxicating curry flavour but a whole lot less complicated.

Provided by Nagi

Categories     Mains

Number Of Ingredients 16

50g (3 tbsp) butter (, unsalted (sub 2 tbsp neutral oil))
4 garlic cloves (, finely minced (Note 1))
1.5 tbsp ginger (, finely minced (Note 1))
1 onion (, finely chopped (white, yellow, brown))
2 tbsp curry powder (, mild or spicy (your choice!) (Note 2))
1/2 tsp tumeric powder
1/2 tsp cayenne pepper (, optional)
1 1/4 tsp salt
1/2 tsp black pepper
1 cup dried lentils (, green or brown (or any other dried lentils or split peas, Note 3))
400 ml / 14 oz coconut milk (, full fat)
400g/ 14 oz canned tomato (, crushed or diced)
3 cups (750 ml) water
1/2 cup coriander/cilantro (, finely chopped)
Yogurt (, optional)
Basmati rice ((or other rice))

Steps:

  • Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
  • Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
  • Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
  • Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
  • Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
  • Coriander: Stir through half the coriander, then taste and add more salt if needed.
  • Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).

Nutrition Facts : Calories 414 kcal, Carbohydrate 36 g, Protein 14 g, Fat 26 g, SaturatedFat 20 g, Cholesterol 22 mg, Sodium 782 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving

CURRIED LENTIL-VEGETABLE SOUP



Curried Lentil-Vegetable Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 tablespoon grated peeled fresh ginger
3 cloves garlic, minced
1 tablespoon plus 1 teaspoon curry powder
1 tablespoon tomato paste
1 1/2 cups dried green or red lentils, picked over
4 carrots, thinly sliced
2 leeks, halved lengthwise, thinly sliced and well rinsed Kosher salt and freshly ground pepper
1 5-ounce package baby spinach (about 8 cups)
2 pieces naan bread Plain yogurt and fresh cilantro, for topping

Steps:

  • Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.
  • Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper.
  • Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes.
  • Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro.

18+ BEST LENTIL RECIPES (+LENTIL NACHOS)



18+ Best Lentil Recipes (+Lentil Nachos) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 30m

Number Of Ingredients 7

Lentils cooked in enchilada sauce
3 cups water or broth
1/2 cup uncooked brown rice
Tortilla chips
Cheese sauce or shredded cheese
Salt (optional)
Toppings: guacamole (jalapeno, cilantro, lime)

Steps:

  • After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
  • Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.

Nutrition Facts : Calories 250 kcal, ServingSize 1 serving

VEGAN LENTIL CURRY



Vegan Lentil Curry image

This hearty vegan lentil curry is the perfect weeknight meal. It's creamy, filling, easy to make and loaded with flavor.

Provided by Alison Andrews

Categories     Main Course

Time 55m

Number Of Ingredients 18

2 Tablespoons Olive Oil
1 Medium Onion (White, Yellow or Brown, Chopped)
1 teaspoon Crushed Garlic
1 Tablespoon Mild Curry Powder
1/2 teaspoon Cumin
1/2 teaspoon Coriander Powder
1/2 teaspoon Turmeric
1/4 teaspoon Cayenne Pepper
1 1/2 cups Dried Brown Lentils ((300g))
28 ounces Canned Chopped Tomatoes ((800ml, 2 cans))
3 cups Vegetable Stock ((720ml))
14 ounces Canned Coconut Cream ((400ml, 1 can) Unsweetened)
2 cups Fresh Basil
1 Tablespoon Coconut Sugar (or Light Brown Sugar)
Sea Salt and Black Pepper (to taste)
Basmati Rice ()
Fresh Basil
Fresh Lime

Steps:

  • Add the olive oil to a pot with the onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
  • Add in the dried lentils and toss them with the onions and spices.
  • Add the chopped tomato, vegetable stock and coconut cream. Bring to a simmer and then reduce the heat, cover the pot and simmer, stirring occasionally, until the lentils are soft and cooked - around 35-40 minutes.
  • When the lentils are cooked add in the fresh basil and stir in until just wilted. Add the coconut sugar and stir in. Add sea salt and black pepper to taste.
  • Serve with rice, fresh basil and some slices of fresh lime.

Nutrition Facts : ServingSize 1 Serve, Calories 412 kcal, Sugar 8.3 g, Sodium 625 mg, Fat 19.9 g, SaturatedFat 12.4 g, Carbohydrate 45 g, Fiber 18.5 g, Protein 15.9 g

LENTIL CURRY RECIPE



Lentil Curry Recipe image

This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect a midweek dinner or lunch.

Provided by TheCookingFoodie

Categories     Vegan Recipes     Healthy recipes     Find Vegetarian Recipes     Dinner Recipes     Lunch Recipes     Gluten-Free Recipes     Easy Recipes

Yield 6

Number Of Ingredients 15

2 tablespoons Oil
1 Onion, chopped
4-5 garlic cloves, crushed
2 tablespoons Grated ginger
2 teaspoons Curry powder
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
Salt to taste
Pepper to taste
1 can (14oz/400g) Tomato sauce/crushed tomatoes
3 cups (720ml) Water
1 can (14oz/400g) Coconut milk
1 cup (190g) Dried lentils
1 teaspoon Garam masala (optional)
1-2 tablespoons Coriander leaves, chopped

Steps:

  • Rinse the lentil under cold water and set aside.Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.Serve with rice, naan or as is. Frequently asked questions:WHAT TYPE OF LENTILS ARE THE BEST FOR LENTIL CURRY?In this recipe I used green lentils, but to make the perfect lentil curry you can also use green lentils, red lentils, brown lentils, green lentil or any kind of dried lentils.HOW TO STORE LENTIL CURRY?Lentil curry can be stored, covered, in the fridge, for up to 4-5 days.CAN WE MAKE LENTIL CURRY WITHOUT COCONUT MILK?Yes, you can make lentil curry without coconut cream, but remember, the curry will not be as creamy, the texture and the taste will be totally different. Therefore, I would not recommend skipping coconut milk.MORE RECIPES:Chickpea CurryButter ChickenChicken Meatballs with Coconut CurryQuick and Easy Chicken Curry

LENTIL CURRY



Lentil Curry image

Lentil Curry is packed with seasoned veggies and tender lentils simmered in tomatoes and creamy coconut milk.

Provided by Chelsea Lords

Categories     Dinner     Main Course

Time 1h5m

Number Of Ingredients 19

3 tablespoons unsalted butter or melted coconut oil
1 and 1/2 cups finely diced yellow onion ((~1 small onion; 1/2 large onion))
1 cup finely diced carrot ((~1 large carrot))
1 tablespoon finely minced garlic ((~3 cloves))
1 and 1/2 tablespoon finely minced ginger ((~1-inch piece))
2 tablespoons red curry paste ((I use Thai Kitchen which is vegetarian & mild spice))
1 tablespoon yellow curry powder ((See Note 1))
1 and 1/2 teaspoon EACH: garam masala, paprika, ground coriander
1 teaspoon ground cumin
3/4 teaspoon turmeric
Salt and pepper
1 can (14.5 ounces) fire-roasted crushed tomatoes
1 teaspoon white sugar
1 cup green or brown uncooked lentils ((See Note 2))
1 can (14.5 ounces) coconut milk ((lite or regular))
3 cups stock or broth ((Use vegetarian broth or stock to keep this vegetarian/vegan))
1/3 cup finely diced cilantro
Optional: zest and juice of a lemon
Optional: cooked basmati rice ((See Note 3))

Steps:

  • PREP: Measure the lentils and pick over to remove debris or shriveled lentils, and then thoroughly rinse with water. Add to a bowl, cover them in room-temperature water and let soak for 15-20 minutes. Prep the veggies: finely dice the onion and carrot; finely mince the garlic cloves and the ginger.
  • SAUTE: Add the 3 tablespoons butter or oil to a large pot. Heat to medium and once the butter is melted or oil is shimmering, add in the 1 cup onion, 1 tablespoon garlic, and 1 and 1/2 tablespoon ginger. Cook and stir for 3-4 minutes. Add in the 1 cup diced carrot. Cook, stirring occasionally for another 6-8 minutes or until everything is golden. Nothing should be overly browning or burning; if so, turn down the heat. While everything is cooking, measure out the spices.
  • SPICES AND TOMATOES: Add the 2 tablespoons red curry paste, 1 tablespoon yellow curry powder, 1 and 1/2 teaspoon garam masala, 1 and 1/2 teaspoon paprika, 1 and 1/2 teaspoon ground coriander, 1 teaspoon cumin, and 3/4 teaspoon turmeric. Season with salt and pepper; I add 1 and 1/4 teaspoon fine sea salt and 1/2 teaspoon ground pepper. Increase the heat to high, and stirring constantly, cook for 1-2 minutes or until very fragrant. Add in the tomatoes and reduce the heat to medium. Stir and cook for 1 minute, scraping the bottom of the pot to release any browned bits. Add in 1 teaspoon sugar.
  • LENTILS AND LIQUIDS: Thoroughly drain the lentils. Add to the pot along with the can of coconut milk and 3 cups of chicken or vegetable broth. Bring to a boil and then reduce to a gentle simmer. Cover with a lid and cook for 30 minutes, stirring every 8-10 minutes. Remove the lid and simmer for another 5-8 minutes or until curry is thick and creamy and lentils are completely tender. If the mixture thickens too much, add a splash of broth or stock and if it's too thin (or lentils aren't tender yet), increase the heat a bit and simmer without the lid.
  • FINISHING: Add in the 1/3 cup finely chopped cilantro and if desired, stir in the zest and juice of a lemon. Taste and adjust any seasonings; flavors should sing, so add extra salt, pepper, or lemon juice if needed. Serve over cooked basmati rice if desired (Note 2) and enjoy hot.

Nutrition Facts : Calories 411 kcal, ServingSize 4 servings, Carbohydrate 43.8 g, Protein 16.3 g, Fat 21.4 g, Cholesterol 22.9 mg, Sodium 543.1 mg, Fiber 7.8 g, Sugar 6.8 g

VEGETABLE LENTIL CURRY



Vegetable Lentil Curry image

Make and share this Vegetable Lentil Curry recipe from Food.com.

Provided by ontariomamaof7

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 onion, finely chopped
2 tablespoons curry powder
2 sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower, stemmed and separated into florets
1 cup brown lentils, rinsed
2 (14 1/2 ounce) cans diced tomatoes with juice

Steps:

  • Heat a large sauce pan or dutch oven over medium heat and add sauté liquid or pan spray.
  • Add onion, and cook 5 minutes, or until softened, stirring often.
  • Stir in curry powder and cook 1 minute, stirring constantly.
  • Add sweet potatoes, cauliflower, lentils, tomatoes with juice, and 1 1/2 C water.
  • Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes or until lentils and sweet potatoes are tender.
  • (Add additional water as needed.).

Nutrition Facts : Calories 336.5, Fat 1.5, SaturatedFat 0.3, Sodium 530.3, Carbohydrate 67.1, Fiber 24.5, Sugar 16.1, Protein 18.5

VEGETARIAN CHICKPEA AND LENTIL CURRY



Vegetarian Chickpea and Lentil Curry image

This easy vegetarian curry is made using red lentils, modified for a light flavor with lemon and cilantro.

Provided by Liliana

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil, or as needed
1 large onion, chopped
1 hot chile pepper, chopped
5 cloves garlic, chopped
½ teaspoon curry powder
½ teaspoon ground turmeric
1 (16 ounce) package red lentils
2 cups water, or more as needed
1 (15 ounce) can chickpeas, not drained
3 cups chopped fresh spinach, or more to taste
2 tablespoons chopped fresh cilantro, or more to taste
1 dash lemon juice, or more to taste
1 pinch cayenne pepper, or more to taste

Steps:

  • Heat oil in a pot over medium heat. Add onion, chile pepper, and garlic. Cook until golden, 5 to 7 minutes. Add curry powder and turmeric and cook for a few seconds. Add lentils and water. Bring to a boil, about 5 minutes. Add chickpeas and continue to cook until lentils are tender, 10 to 12 minutes more. Add more water if needed.
  • Add spinach to curry and simmer 2 to 3 minutes. Add cilantro, lemon juice, and cayenne before serving.

Nutrition Facts : Calories 373.1 calories, Carbohydrate 60.7 g, Fat 4.6 g, Fiber 14.6 g, Protein 24.6 g, SaturatedFat 0.5 g, Sodium 172 mg, Sugar 3.2 g

SLOW COOKER CHICKEN, VEGETABLE & LENTIL CURRY RECIPE



Slow Cooker Chicken, Vegetable & Lentil Curry Recipe image

A hearty, flavorful, fix-it-and-forget-it meal perfect for cold, wintery evenings. A one dish dinner that's perfect served with rice, naan or other bread. (Can make with or without chicken.)

Provided by Jami Boys

Categories     Main Dish

Time 4h20m

Number Of Ingredients 14

1 large onion, (chopped)
2 cups chopped carrots, (about 3 large)
1 small head cauliflower, (cut (or frozen*))
6 cloves garlic, (minced)
1 pound dried lentils, (rinsed (about 1 ¼ cups))
2 pounds boneless chicken thighs or breasts, (cut into bite-sized pieces (omit to make meatless))
1 ½ tablespoons hot or mild curry powder, (or to taste)
2 teaspoons turmeric
1/2 teaspoon cayenne, (to taste - omit if using hot curry)
1/4 teaspoon cinnamon
4 cups chicken broth, (preferably homemade bone broth (use vegetable broth for vegetarian))
1 to 2 teaspoons salt, (depending on type of broth (unsalted homemade = 2 teaspoons))
3 to 4 cups chopped fresh spinach** ((or 10oz. frozen chopped spinach, thawed))
optional toppings: chopped parsley, (yogurt)

Steps:

  • Add all ingredients into the bowl of a 4 to 6 qt. slow cooker in order listed, EXCEPT spinach (and frozen cauliflower, if using - see note below*).
  • Cook on High 4 hours (stirring halfway through), and add the spinach at the 3 1/2 hour mark, stirring it in, covering and cooking for the last 30 minutes OR cook on Low for 6-7 hrs (stir halfway through), again adding the spinach in the last 1/2 hour of cooking BUT, turn the cooker up to High for that last 30 minutes (SEE NOTE).
  • Serve with a side of rice, naan, or artisan bread and optional toppings.

Nutrition Facts : Calories 508 kcal, Sugar 5 g, Sodium 869 mg, Fat 20 g, SaturatedFat 5 g, Carbohydrate 46 g, Fiber 21 g, Protein 36 g, Cholesterol 111 mg, ServingSize 1 serving

RED LENTIL CURRY



Red Lentil Curry image

This vegan red lentil curry recipe is super flavourful and easy to make with a short list of ingredients. It's perfect for a weeknight dinner because it's ready in just 30 minutes!

Provided by Melissa

Categories     Main Course

Time 30m

Number Of Ingredients 12

1 cup (220 grams ) dry split red lentils
2 tablespoons neutral oil
1 medium onion (diced)
3 cloves of garlic (minced)
2 teaspoons minced ginger
1 (6 oz / 170 gram) can tomato paste
1 tablespoon curry powder
1/2 tablespoon garam masala
1 teaspoon cayenne pepper or Kashmiri chili powder (adjust to your spice tolerance)
3 cups (710 ml) vegetable broth
1 teaspoon salt (adjust depending on how salty your broth is)
Optional garnishes: fresh cilantro (lime slices)

Steps:

  • Place the lentils in a strainer and rinse under cool water. Set aside.
  • Heat the oil in a medium pot over medium heat. Fry the onion until soft and transparent then add the ginger and garlic and fry for another 30 seconds to a minute until soft and fragrant.
  • Add the tomato paste and stir well. Fry, stirring frequently, until the tomato paste darkens slightly in color - about 2 minutes. Add in the curry powder, cayenne pepper and garam masala and cook, stirring, for another minute or until the spices are fragrant.
  • Add in the lentils, vegetable broth and salt. Bring to a boil then reduce the heat to a gentle simmer and partially cover the pot with the lid.
  • Simmer gently until the lentils are tender and most of the broth is absorbed - about 15 to 20 minutes.
  • Serve with rice and garnish with fresh cilantro and a slice of lime, if desired.

Nutrition Facts : Calories 255 kcal, Carbohydrate 34 g, Protein 12 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Sodium 1294 mg, Fiber 15 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving

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  • Add coconut milk, tomato paste, water, lentils and stir to combine. Bring to a boil, cover and cook on low for 45 minutes. Remove from heat and let stand 5 minutes.
  • Slow Cooker: Preheat small skillet on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
  • Transfer to a slow cooker and add coconut milk, tomato paste, water and green lentils. Stir to combine, cover and cook on High for at least 3 - 4 hours or on Low for 6 - 8 hours.


MIXED VEGETABLE & LENTIL CURRY RECIPE - WOOLWORTHS
Mixed Vegetable & Lentil Curry Customer | raineym. Prep . 15 m. Cook . 45 m. Serves. 6 . Difficulty . Ingredients. 2 tbs vegetable oil . 1 onion, coarsely chopped . 2cm fresh …
From woolworths.com.au
Cuisine Indian
Category Dinner
Servings 6
Total Time 1 hr
  • In a large heavy-based pan, heat the oil on medium before adding the chopped onion, grated ginger and chopped chilli if using. Cook, stirring, until softened but not browned.
  • Add the spices, (but not the garam masala yet) and stir to coat in the oil until it becomes aromatic.
  • Add coconut milk and 3 cups of water, then add vegetables in order of the ingredient list, so that the firmer ones get a little longer to cook if you're chopping as you go.
  • Lastly add the drained tin of lentils, which will mash somewhat into the curry and thicken it slightly as it cooks.


INDIAN COCONUT LENTIL CURRY (QUICK & EASY VEGAN RECIPE ...
Add the garlic, ginger, and curry powder and cook for 1 minute until fragrant. Stir in the tomatoes and coconut milk. Increase heat to high and bring to a boil. Add the lentils. …
From everydayeasyeats.com
5/5 (2)
Category Main
Cuisine Indian
Calories 411 per serving
  • In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes until softened.
  • Add the lentils. Reduce heat to low, cover, and simmer for about 10 minutes. Season with salt and pepper to taste.


LENTIL VEGETABLE CURRY - NADIA LIM
Stir onion mixture, crushed tomatoes, salt, carrot, cauliflower, beans and eggplant into the pot of lentils. Cover and simmer for 15-20 minutes until vegetables are tender. Mix in …
From nadialim.com
Servings 4
Estimated Reading Time 2 mins
Category Main
Calories 292 per serving
  • Combine the lentils, water and tamarind water in a large pot and bring to a boil. Reduce heat, cover and simmer until lentils are soft and mushy (about 30 minutes). Check on the lentils a few times during cooking, and stir with a wooden spoon, to make sure they’re not sticking to the bottom of the pot and burning. You can always add a bit more water or vegetable stock if they look like they need it.
  • Heat oil in a medium or large fry pan over medium heat. Add onion and cook until starting to turn golden brown (about 6-8 minutes). Add a bit more oil, garlic, mustard seeds, ginger and spice mix. Cook a further 2-3 minutes until the mustard seeds start popping.
  • Stir onion mixture, crushed tomatoes, salt, carrot, cauliflower, beans and eggplant into the pot of lentils. Cover and simmer for 15-20 minutes until vegetables are tender. Mix in lemon juice at the end, taste and add more salt and/or pepper to taste.


VEGETARIAN LENTIL & SWEET POTATO CURRY - JAR OF LEMONS
Vegetarian Lentil & Sweet Potato Curry. Food | 03.08.21. Jump to Recipe Print Recipe. When it comes to winter meals, cozy bowls and hearty dinners are essential. This …
From jaroflemons.com
5/5 (43)
Total Time 55 mins
Category Dinner, Soup
Calories 502 per serving


LOW FODMAP LENTIL CURRY WITH BASMATI RICE - STEPHANIE ...
Lentil and Vegetable Curry with Basmati Rice. Drain and rinse the lentils, set aside for later. In a Dutch oven, heat the oil over medium heat. Add crushed garlic, and sauté for 2-3 minutes. REMOVE GARLIC. Add the fennel to the pan, and cook for 4-5 minutes, until it starts to soften. Add all your spices and cook for 3-4 minutes, until it is ...
From stephanieclairmont.com
Estimated Reading Time 3 mins


VEGETABLE AND LENTIL CURRY | FOOD TO LOVE
Vegetable and lentil curry Aug 31, 2011 2:00pm. 15 mins preparation; 35 mins cooking; Serves 4; Print. Ingredients. Vegetable and lentil curry. 1 cup dried red lentils; 1 tablespoon vegetable or peanut oil ; 1 large brown onion, finely chopped; 2 clove garlic, crushed; 1/4 cup mild curry paste; 400 gram can diced tomatoes; 1 large red capsicum, cut into 3cm …
From foodtolove.co.nz
Cuisine Indian
Category Midweek Dinner, Main
Servings 4
Total Time 50 mins


VEGAN LENTIL CURRY | LENTIL CURRY RECIPE - THE VEGETARIAN ...
The vegetable broth, red lentils, crushed tomatoes, CLOSE THE LID and cook for 20 minutes OVER LOW HEAT, or until the lentils are soft and tender. After 20 minutes, check if the lentils are done. Add coconut cream and black pepper and cook for another 6-8 minutes UNCOVERED over love heat.
From thevegetarianhannibal.com
5/5 (1)
Category Vegan
Cuisine Indian
Total Time 40 mins


VEGETARIAN RED LENTIL CURRY - THE SPRUCE EATS
Add the curry powder and chili powder and heat for just one minute. Add the carrots and potatoes, stirring to coat well with spices. Heat for a minute or two, just to give the carrots and potatoes a head start. Add vegetable broth and lentils. Heat, stirring occasionally for 15 to 20 minutes until lentils, potatoes and carrots are cooked through.
From thespruceeats.com
4.4/5 (9)
Total Time 40 mins
Category Entree, Side Dish, Lunch, Dinner
Calories 275 per serving


TANDOORI MASALA VEGETABLE AND LENTIL CURRY WITH COCONUT ...
An easy vegetarian curry, ready in about 30 minutes! Our Tandoori Masala blend pairs well with the creamy coconut milk and tomatoes for a tangy, medium spiced sauce. You can use a mixture of any vegetables such as carrots, courgettes, butternut squash, peppers, mushrooms, peas, spinach - whatever you have! Or if you're short on time, use frozen mixed …
From spicepots.com
Estimated Reading Time 1 min


ONE-POT COCONUT LENTIL CURRY - DELICIOUS EVERYDAY
Heat coconut oil in a large pan, over medium heat. Add the ground turmeric, salt, pepper, yellow mustard seeds, and garam masala. Stir continuously for 1–2 minutes or until the mustard seeds start to pop. Add the onion, garlic, and chili pepper. Cook for 5–6 minutes, until the onion is softened and transluscent.
From deliciouseveryday.com
Cuisine American, Indian
Total Time 1 hr 10 mins
Category Main Course
Calories 461 per serving


CREAMY COCONUT, LENTIL & VEGETABLE CURRY - GOOD OLD VEGAN
Once the fry-pan is hot, sauté onions, garlic and ginger for five minutes or until the onions are soft. Add the curry powder and veggies and sauté for another two minutes. Add the tinned tomatoes, coconut milk and cubed tofu (if using), and mix well. Bring to a boil, then reduce the heat to a low and simmer for 15 minutes, stirring occasionally.
From goodoldvegan.com
Estimated Reading Time 2 mins


EASY SPICY LENTIL AND VEGETABLE CURRY
Add in zucchini, cumin, coriander, turmeric and salt and stir for 1 minute. Step 2. Add in water, lentils and coconut milk, then stir. Cover the skillet and cook for about 15 minutes, stirring occasionally. Step 3. When ready, turn the heat off, then stir in the spinach into the hot curry until withered. Serve with a side of fresh pita. culture.
From foodnetwork.ca
Servings 8-10
Total Time 30 mins


VEGETARIAN LENTIL RECIPES - OLIVEMAGAZINE
Vegetarian lentil burgers. Check out this quick and easy lentil burger recipe. Ready in just 30 minutes, these punchy veggie patties make a super simple summer recipe for four. Packing lots of flavour and protein, these burgers will please meat-eaters and veggies alike. Here are more of our best vegetarian burger recipes.
From olivemagazine.com
Category Dinner


LENTIL AND VEGETABLE CURRY | HEALTHY RECIPE - HEART FOUNDATION
canned lentils, drained and rinsed. 1 can. evaporated milk. ¼ cup. fresh coriander, chopped. Method. Heat oil in a large pot and add onion, cook gently until lightly browned. Add garlic, curry powder and garam masala and continue to cook for a further minute. Add coconut cream and water and bring to the boil then reduce to a gentle simmer.
From heartfoundation.org.nz
Servings 10
Category Dinner


LENTIL AND VEGETABLE CURRY | RECIPES | DELIA ONLINE
Next add the blanched vegetables to the lentil mixture along with the yoghurt, tomato puree and just ½ teaspoon of cayenne pepper. Stir well, and try to push all the vegetables below the surface of the liquid. Now bring to simmering point, cover and cook for a further 20 minutes, or until everything is tender. Taste and add a further ¼ ...
From deliaonline.com
Cuisine Indian
Category Vegetarian Recipes
Servings 6


LENTIL AND VEGETABLE CURRY – LET’S COOKIT! - MONTHLY FOOD ...
Give some color to the mix with celery, paprika, cumin, garlic powder, chilli flakes, cayenne pepper, curry powder, thyme, bayleaf and cook for 30 seconds. Add lentils, chopped tomatoes, sweet potatoes, carrots, capsicums and vegetable broth. Bring to boil, reduce heat to simmer for about 28 minutes or until stew has reached the desired texture ...
From blog.foodcrowd.com
Cuisine Indian
Total Time 40 mins
Servings 3


VEGETARIAN CURRY | FOOD & WINE
Vegetarian curry recipes include green-lentil curry and curried eggplant with chickpeas and spinach. Plus more vegetarian curry recipes.
From foodandwine.com
Estimated Reading Time 4 mins


LENTIL AND VEGETABLE CURRY - SAPEOPLE SOUTH AFRICAN RECIPES
Add onion,garlic and curry leaves until lightly golden; Add curry paste. Cook,stirring, for 1 minute or until fragrant. Stir in cauliflower,carrot & crushed tomatoes. Cook for approx 10 mins, then add green beans and red pepper. Reduce heat to medium. Simmer,covered,for another 5 minutes or until vegetables are tender then add the lentils.
From tastyrecipes.sapeople.com
Cuisine Indian
Category Main
Servings 4
Estimated Reading Time 1 min


VEGAN AND GLUTEN-FREE LENTIL CURRY THAI RECIPE
Add the stock, lentils, and bay leaves. Stir and bring to a boil. Add the dry spices: turmeric, cardamom, coriander, and ground cumin (reserve cumin seed for later). Add the soy sauce and stir well. Reduce heat to medium-low and cover (you want a good simmer) for 30 minutes, or until lentils are just becoming tender.
From thespruceeats.com
4/5 (17)
Total Time 55 mins
Category Dinner, Lunch
Calories 424 per serving


MIXED VEG CURRY WITH LENTIL SPROUTS & GARLIC & CHILLI ...
Method. Step 1. Heat the oil in a large saucepan and fry the onion, garlic, and ginger for 2 minutes. Step 2. Tumble in the sweet potato and carrot and fry for another 3 minutes. Step 3. Add the curry powder and cook for another couple of minutes followed by the tinned tomatoes and coconut milk. Step 4.
From sheerluxe.com


VEGETABLE LENTIL CURRY - TFRECIPES.COM
Vegetable Lentil Curry CREAMY LENTIL & VEGGIE CURRY. Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Kids can take it to school in a wide-necked thermos . Provided by Lulu Grimes. Categories Dinner, Lunch, Main course, Supper. Time 40m. Number Of Ingredients 13. Ingredients; Nutrition; 2 tbsp rapeseed oil: 1 onion , …
From tfrecipes.com


VEGETARIAN LENTIL CURRY RECIPES
Make and share this Vegetable Lentil Curry recipe from Food.com. Provided by ontariomamaof7. Categories Curries. Time 45m. Yield 4 serving(s) Number Of Ingredients 6. Ingredients; 1 onion, finely chopped: 2 tablespoons curry powder: 2 sweet potatoes, peeled and cut into 1-inch chunks: 1 head cauliflower, stemmed and separated into florets : 1 cup brown …
From tfrecipes.com


LENTIL CURRY RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


EASY SPICY LENTIL AND VEGETABLE CURRY - MSN.COM
For a vegetarian twist that’s as easy as it is satisfying, serve up a bowl of this spicy veggie lentil curry. It’s full of flavor with a dash of heat, and comes together in just 30 minutes.
From msn.com


VEGETABLE AND LENTIL CURRY - ARCTIC GARDENS
Vegetables; Recipes; We grow here; Blog; One pot; Pesticide tested; Jobs; Contact us for any questions or comments; Media; Home. Recipes. Vegetable and lentil curry. The recipes we love. Vegetable and lentil curry. Vegetable and lentil curry. Portions 6. Preparation Time 10 minutes. Cooking Time 20 minutes. Prepared with Vegetables for Slow Cooker. Ingredients. …
From arcticgardens.ca


HEALTHY VEGETARIAN FOOD BACKGROUND VEGETABLES PESTO AND ...
iStock Healthy Vegetarian Food Background Vegetables Pesto And Lentil Curry With Tofu Stock Photo - Download Image Now Download this Healthy Vegetarian Food Background Vegetables Pesto And Lentil Curry With Tofu photo now. And search more of iStock's library of royalty-free stock images that features Veganism photos available for quick and easy download.
From istockphoto.com


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