Green lentil curry recipe
Created by The Tesco Recipes team
Struggling for midweek meal inspiration? Batch-cook this flavour-packed lentil curry base and freeze, ready for speedily transforming into a variety of family dinners using our tips below. It's vegan, dairy- and gluten-free, so everyone can get involved.
See method- Serves 4
- 15 mins to prepare and 45 mins to cook
- 161 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 tbsp oil
- 1 onion, finely chopped
- 1 tsp mild curry powder
- 2 garlic cloves, sliced
- 3cm piece ginger, peeled and grated
- 200g lentilles vertes
- 400g chopped tomatoes
- 1 vegetable stock pot, made up to 500ml
- 15g coriander, chopped
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Shop ingredientsEach serving contains
- Energy
- 675kJ 161.0kcal
- Fat
- 4g
- Saturates
- 0g
- Salt
- 1.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 21.7gProtein 8.9gFibre 6.2g
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Method
- Heat the oil over a high heat in a large flameproof casserole dish. Add the onion; cook for 2 mins until turning golden. Add curry powder, garlic and ginger, peeled and grated; cook for 1 min.
- Add the lentils, chopped tomatoes and hot stock. Stir, cover and simmer for 40-45 mins until the lentils are soft. Add a little hot water if it's becoming dry. Season; stir through the coriander.
- Once cool, freeze in a sealed bag or container. Defrost overnight in the fridge, then reheat in a pan with a splash of cold water.
- See more Vegan recipes
– Stir in fried aubergine and serve with rice for a simple veggie curry– Use to top naan breads with wilted spinach and poached eggs.– Blitz with a tin of coconut milk to make a hearty soup.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
