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
Ingredients
- 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
Instructions
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Prepare your lentils according to the packet instructions.
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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.
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Add spices, evaporated milk, tomato paste and lemon juice and simmer so the flavours develop.
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Once your lentils are cooked, add them to the saucepan and stir until evenly distributed.
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Serve with rice or as is. Can be stored in the fridge for a few days or divided among containers and frozen.
