I’ve been on a serious curry kick lately. I can’t get enough of the deep flavours, a hint of spice (because I’m a wimp) and the heartiness of a curry that warms you from the inside out. It’s still summer in Australia and I’m still eating them. I’m also a huge fan of any dish I can make in bulk and then freeze for meal prep. What I like about this green lentil vegetable curry is that it stores in the fridge for a few days, but is also freezer friendly and the flavour isn’t compromised on defrosting.
For anyone skeptical about the flavour intensity of a curry without garlic or onion, please just try this recipe before you judge. The combination of spices gives a full bodied flavour without needing any additions. You’re more than welcome to experiment and add more spices depending on what you have in the spice rack that day. I am all for experimentation.
Green Lentil Vegetable Curry
- 1 cup green lentils dried
- 600 grams cauliflower if tolerated. If not, substitute for other vegetables of choice.
- 1 red capsicum
- 3 carrots
- 2 tbsp turmeric powder
- 1 tbsp paprika powder
- 2 tbsp curry powder
- 1 tsp cumin powder
- 1 can lactose free evaporated milk
- 2 tbsp tomato paste
- 1 squirt lemon juice
Prepare your lentils according to the packet instructions.
While your lentils are cooking, dice all your vegetables roughly and add them to a large saucepan. Saute them with a splash of water under tender.
Add spices, evaporated milk, tomato paste and lemon juice and simmer so the flavours develop.
Once your lentils are cooked, add them to the saucepan and stir until evenly distributed.
Serve with rice or as is. Can be stored in the fridge for a few days or divided among containers and frozen.