16 February, 2017
Lentil and Vegetable Curry
Lentil and Vegetable Curry
Serves: 4
Ingredients:
- 1 can drained and rinsed lentils (or 1 & 1/2 cups soaked lentils)
- 70g onion
- 80g carrot
- 50g parsnip
- 80g celery
- 80g zucchini
- 80g eggplant
- 100g pumpkin
- 3 garlic cloves
- 1 long red chilli
- 1 can whole peeled tomatoes
- 2 cups vegetable stock
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
Method:
- Dice all vegetables to your preferred texture and size
- Place all ingredients into a saucepan and bring to the boil
- Place the lid on the saucepan and reduce the heat to a gentle simmer
- Simmer for 60-90 minutes
- Serve with rice or 2ID naan
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.