Vegetable curry

A vegetable curry is always a winner, and this one's so easy to make. Because of the lentils, this recipe's cooking time is longer than that of some other curries, but so worth it int h eend. The lentils thicken the curry sauce and add a slightly sweet and nutty flavour. Plus, they are a great source of iron and proteins!


Servings: 4 people
  • 1 1/2 cups
    brown rice
  • 4 tbsp
  • 2 cloves
  • 3 cm
  • 1 tbsp
    dried curry
  • 2 tbsp
    desiccated coconut
  • 1 1/3 cups
    red lentils
  • 1 1/2 cups
  • 1
  • 3 1/3 cups
  • 1 3/4 cups
    cherry tomatoes
  • 2 tbsp
    cilantro fresh


  1. Finely chop the garlic; peel the ginger with a teaspoon and grate it.
  2. Slice the carrot and zucchini, and cut the florets from the broccoli.
  3. Prepare the rice according to the package instructions.
  4. Heat the oil in a frying pan and gently fry the garlic and ginger.
  5. Stir in the curry powder along with the coconut and lentils, and fry for one to two minutes, stirring.
  6. Pour in 3 cups of water and let the curry simmer for 20 minutes until the lentils are soft.

  7. Stir in the vegetables, and cook until tender for 10-15 minutes.
  8. Dish the curry into deep plates and add a scoop of rice in the middle of each serving.
  9. Add a garnish of fresh cilantro before serving.

Courses: Main Course
Cuisines: Indian
Difficulty: level 2 (average)
Cooking time: 30-60 minutes
Season: autumn, winter
Number ingredients: 10-15 ingredients
Taste: savory, spicy
Preparation method: cooking, stew
Type of dish: curry, rice dish, vegetable dish
Special diets: No added sugar, Nut-free, Soya-free
Campaigns: VeggieChallenge

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