Vegetable and Lentil Curry

Name: Vegetable and Lentil Curry
Yield: Makes 4 portions
Ingredients: 150 g/5 oz butternut squash, deseeded and diced; 2 large carrots, diced; 1 heaped tsp mild Korma curry powder; 1 garlic clove, crushed; 1 tbsp olive oil; ½ red pepper, deseeded and diced; 1 large onion, finely chopped; salt and pepper; cooked rice, to serve; 150 g/5 oz cauliflower florets; 1 tbsp mango chutney; 2 tbsp yoghurt or double cream; 300 ml/10 fl oz vegetable stock; 75 g/3 oz dried red lentils

Preparation info

Makes
4
portions

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

You can play around with the amount of curry powder in this recipe depending on how hot you like your curry. If you want to make a vegan version replace the yoghurt or cream with either soya yoghurt or a non-dairy cream, or just leave it out.

Ingredients

1 tbsp olive oil
1 large onion, finely chopped
½ red pepper, deseeded and diced

Main course
Gluten-free
Vegetarian

Method

Heat the oil in a saucepan over a medium heat, add the onion, pepper, carrots and squash and fry for 2 minutes, then add the garlic and fry for 30 seconds. Stir in the curry powder and fry for a few seconds, then pour in the stock and tip in the lentils. Bring to the boil then reduce the heat and simmer for 10 minutes. Add the cauliflower florets and simmer for 5–6 minutes until just tender.