Lentil Masala Curry

---

Packed with nutrition, earthy lentils, thickened with creamy coconut milk, and spiced with ginger, this easy little recipe is absolutely full of flavour and just so happens to be vegan too!

---

SERVES x
PREP TIME 10 MINUTES
COOKS TIME 30 MINUTES
DIFFICULTY EASY

---

Ingredients

---

1 onion, small dice
3 garlic cloves, crushed
1-inch piece fresh ginger, grated (or ½ tsp ground ginger)
1 red pepper, small dice
1 courgette, small dice
2 tsp mild curry powder
200g red lentils
400ml coconut milk
400ml tinned tomatoes
100-200ml water
Salt and pepper
Olive oil

To serve:
cooked brown rice, fresh herbs

---

Method

---

1.
Heat some olive oil in a saucepan and add the onion and garlic. Fry for 5 minutes to soften before adding the ginger, red pepper and courgette. Fry for 5-10 minutes to cook the vegetables.

2.
Stir in the mild curry powder and fry for 1 minute.

3.
Pour in the lentils, coconut milk, tomatoes, 100ml water and some salt and pepper. Reduce the heat to a gentle simmer, place a lid on and cook for 20-25 minutes until soft and creamy, stirring occasionally. Add more water as needed if it is too thick.

4.
Serve the Vegetable Lentil Masala Curry with rice and fresh herbs.

---

Share this recipe