easy vegetarian curry

A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can't go wrong with this iron-rich, low-fat, low-calorie supper.

Spinach, sweet potato & lentil dhal

tbsp sesame oil

red onion, finely chopped

garlic clove, crushed

ginger,

red chilli, finely chopped

1½ tsp ground turmeric

1½ tsp ground cumin

potatoes

red split lentils

vegetable stock

spinach

spring onions,

½ small pack of Thai basil, leaves torn, to serve

Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.

Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.

Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.

Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.

Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.

Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.

Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.

Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.

This quick and easy vegetarian curry is loaded with veggies and warm spices for a beautiful, flavorful dinner!

Quick and Easy Vegetarian Curry

extra-virgin olive oil (or coconut oil)

onion

garlic (minced)

curry powder

(14.5 oz.) can diced fire-roasted tomatoes, drained

plain Greek yogurt (I use nonfat)

milk of choice

salt

black pepper

cayenne pepper (optional)

chickpeas,

baby spinach

green peas (thawed, if frozen)

cilantro lime

Heat olive oil in a large skillet over medium heat.

Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.

Stir in curry powder, diced tomatoes, Greek yogurt and milk. (Tip: reduce heat or remove from heat to add the milk and yogurt to prevent curdling.) Season with salt, pepper and cayenne, if using.

Bring to a low simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.

Stir in chickpeas, spinach and peas until warmed through and spinach is slightly wilted, 1-2 minutes.

Serve hot with desired toppings.

Love this recipe! I’ve been making it for years but it’s been a little while and it took me a bit of searching to find it again. I use madras curry powder and some garam masala and I switch up the veggies occasionally but this recipe is a solid favorite! Thanks 😊

This was satisfying and healthy. The flavor was okay. The dairy curdled almost as soon as I added it. I would recommend adding the dairy at the end. I was still able to eat it though, and just added more Greek yogurt to the curry when I was ready to eat it.

https://videos.scriptwrapper.com/112/z8ukg4ch4y4uoqwzft58/original/video.mp4

This quick and easy vegetarian curry is loaded with chickpeas, spinach, green peas and plenty of warm spices for a bright, beautiful and flavorful dinner!

Top 2 easy vegetarian curry recipes from across the web

The most viewed easy vegetarian curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Spinach, sweet potato & lentil dhal

Quick and Easy Vegetarian Curry

Top 2 easy vegetarian curry recipes from across the web

The most viewed easy vegetarian curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach, sweet potato & lentil dhal

Quick and Easy Vegetarian Curry

The most viewed easy vegetarian curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine