Vegetable curry with lentil and rice recipe

A one-skillet dish, Curry Vegetables, and Lentil Rice has bold, Indian-inspired flavors. This vegetarian main dish is an Indian curry, where the blend of spices mix with lentils, rice and lots of veggies — carrots, onions, and peas. Finished off with some fresh cilantro, it’s warm and filling. The seasonings in this include ginger and garlic, along with dried spices — cumin and garam masala, a spice blend.

Vegetable curry with lentil and rice recipe
Vegetable curry with lentil and rice

Vegetable curry 200 g. Lentil 80 g. Rice 180 g 

Vegetable curry

You’re gonna love this vegan lentil curry, it’s a super easy and flavorful recipe. It’s my favorite lentil recipe, I eat it almost every week!  I almost always eat lentils with rice, it’s a satisfying and nutritious meal, and also a great combination, so delicious!

This recipe makes 4 portions of about 200 g.


1 tablespoon vegetable oil
1 medium onion, peeled and sliced
2 teaspoons curry powder
1 clove garlic, finely chopped 150 ml water
2 medium carrots, peeled and diced
¹/₂ small head of cauliflower, florets only
1 large potato, peeled and cubed
1 small (200 g) can sweet corn (about 160 g when drained)
¹/₂ small (150 g) carton low-fat natural yogurt


Heat the oil in a saucepan and cook the onion until softened and beginning to brown.
Add the curry powder and garlic and cook for 1 minute.
Add the water.
Add the carrots, cauliflower, potato, and sweetcorn and bring to the boil.
Reduce the heat, cover and simmer for 15 minutes.
Remove from the heat and stir in the yogurt. Return the pan to low heat and cook gently for 2 minutes.


This recipe makes 4 portions of about 80 g.


150 g split red lentils
1 tablespoon vegetable oil
1 teaspoon cumin seeds
¹/₂ small onion, diced
1 clove garlic, finely chopped
¹/₂ teaspoon ground ginger
1 teaspoon mild chili powder
1 teaspoon ground turmeric
1 small tomato, diced
150 ml water


Boil the lentils in water until tender. Drain off any excess water.
Heat the vegetable oil in a large pan and fry the cumin seeds for about a minute, until they ‘pop’.
Add the onion, garlic, ginger, chili powder and turmeric and fry for several minutes until the onions soften.

Add the cooked lentils to the pan, along with the diced tomato and the water, and cook for 5 to 10 minutes, stirring occasionally.
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