Lentil and vegetable curry with rice
Hearty lentil vegetable curry — an easy, healthy vegan dinner loaded with plant protein. Perfect for batch cooking and freezer meals.
Best for vegans and batch cooks.
- Vegan
- Gluten Free
- Dairy Free
Quick tips
Short on time? Do these first — small moves, big flavour.- Bloom the spices in the oil for 30 seconds before the veg goes in — the difference between flat and fragrant.
- A squeeze of lime at the end lifts everything; add a pinch of sugar only if the tomatoes taste sharp.
- Ready in
- 35 min
- Hands-on
- 10 min
- Cook
- 25 min
- Ingredients
- 10
- Serves
- 6
Ingredients
- 3 cloves garlic
- 20g ginger
- 1 onion
- 2 carrots
- 150g spinach
- 300g basmati rice
- 1 can chopped tomatoes
- 1 can coconut milk
- 400g red lentils
- 3 tbsp curry powder
Method
- 01Soften onion, carrot, garlic and ginger for 8 minutes.
- 02Add curry powder and cook 1 minute until fragrant.
- 03Add lentils, chopped tomatoes, coconut milk and a cup of water; simmer 20 minutes.
- 04Wilt in the spinach, season, and serve over rice.
Nutrition (per serving)
- Calories450 kcal
- Protein18 g
- Carbs70 g
- Fat11 g
Equipment
- Stove
Storage
Refrigerate 4 days or freeze 3 months.
Freezer friendly.