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Lentil curry

It’s a cinch to make. Ready?
Course: Dinner, Lunch


  • 200 g dried lentils
  • 3 garlic cloves, crushed
  • 4 mushrooms
  • 2 small carrots
  • 5 baby corns
  • 1 handful ripe cherry tomatoes
  • ½ tsp ginger powder
  • ½ cup frozen garden peas
  • 1 red onion
  • 400 g passata
  • ½ cup creamed coconut
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp turmeric
  • 1 tsp curry
  • olive oil


  • Cook your dried lentils according to instructions on the pack. I cooked mine for 30 minutes on medium high heat. When cooked, drain and set aside.
  • Boil the carrots in salted water, add in the baby corns and peas when the carrots are starting to go soft, and simmer for 10 minutes.
  • Heat a little olive oil in a frying pan and add the chopped onion. Cook until soft, transparent and the edges are turning golden.
  • Add the tinned tomatoes, garlic, sliced mushrooms and all the spices and cook for 15 minutes, stirring in between.
  • Stir in the lentils, carrots, baby corns and peas, add this point you can add a little bit of the vegetable stock to make the sauce a little thinner. Stir in the coconut milk and simmer for further 15mins.
  • Serve with rice, quinoa or zucchini noodles, seasoned with finely chopped coriander, or other herbs of your choice.