Lentil Curry



  • onions
  • carrots
  • a chunk of pumpkin (the equivalent in weight of the 2 onions)
  • a red pepper
  • a green pepper
  • a small packet of lentils
  • one kind of green vegetable (chard, broccoli or green beans, for example)
  • curry powder
  • some raisins
  • a little red jam (plum jam if you have it, otherwise any red jam)
  • a packet of desiccated coconut
  • a packet of rice


  1. Put the lentils on to boil with plenty of water and a little salt. The chunks of pumpkin should be cut into one inch cubes. Put the pumpkin chunks on to boil in lightly salted water. Don’t throw the water away

  2. Meanwhile, chop the onions, carrots and peppers into small pieces. Gently fry these on a low heat and in a heavy bottomed pan. Add a little salt and black pepper

  3. When the peppers carrots and onions are soft, add the curry powder and stir it in. Add the soft pumpkin into the mixture and stir

  4. Now add the water the pumpkin was boiled in and the cooked lentils in their juice and let the ingredients stew for a while to allow them all to absorb the flavour of the curry

  5. Finally, add some raisins and a dollop of red jam to the stew. Serve with fluffy plain rice – either white rice of whole grain rice

  6. Sprinkle a little desiccated coconut onto the lentil curry at the last moment before serving. You can also cut up a banana and decorate the plate with the slices


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