Food | Lunch-spiration

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Looking for inspiration for lunch for the week ahead? Look no further than this recipe for lentil curry

Red lentil curry 

Serves 4


Do not freeze

Time 45 minutes
You will need: 

3 tbsp sunflower oil

2 tbsp chopped fresh ginger

1 clove garlic, chopped

1 onion, finely chopped

1 tbsp curry powder

2 carrots, peeled and chopped

½ head cauliflower, broken into florets

1 large potato, peeled and chopped

200g/7oz red lentils

850mls/20floz vegetable stock



  1. Heat the oil in a large saucepan over medium-high heat and cook the onion until softened. Add the ginger, garlic and fry for another 2 to 3 minutes. Stir in the curry powder and cook for 1 minute.
  2. Add the carrots, cauliflower, potato, lentils and stock and bring to a boil. Reduce the heat and simmer for about 15-20 minutes until the vegetables are cooked through.
  3. Serve with naan bread, natural yoghurt and mango chutney.