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Red Lentil and Root Vegetable Curry
Earthy red lentils and sweet root vegetables melt together in this rich, spiced broth. Using frozen vegetables and prepared curry paste keeps the prep work incredibly light, but you'll still get deep, complex flavor. As they simmer, the lentils break down to naturally thicken the sauce, so it's a wonderfully comforting stew. A handful of sweet raisins and fresh parsley stirred in at the end provides a bright contrast to the warm spices. Serve it over turmeric-scented basmati rice for a satisfying, warming meal.
Equipment
- Skillet
- Saucepan
Ingredients
- 2 tbsp sunflower oil
- 2 medium onions, cut into rough wedges
- 4 tbsp curry paste
- 850ml/1½ pints vegetable stock
- 750g stewpack frozen root vegetables
- 100g/4oz red lentils
- 200g/8oz basmati rice
- ¼ tsp turmeric
Instructions
- 1Heat the sunflower oil in a large pan over high heat. Add the onion wedges and cook for about 8 minutes until they turn golden brown. Stir in the curry paste and cook for 1 more minute. Toasting the paste releases its essential oils for a deeper flavor.
- 2Pour a small splash of the vegetable stock into the pan to deglaze it, scraping up any browned bits from the bottom. Gradually pour in the remaining stock and bring the liquid to a gentle bubble.
- 3Stir the frozen root vegetables into the broth, cover the pan, and simmer for 5 minutes. Add the red lentils and continue simmering for 15 to 20 minutes until both the vegetables and lentils are completely tender.
- 4While the curry simmers, cook the basmati rice according to the package directions, adding the turmeric to the cooking water for color and flavor. Drain the rice well once tender.
- 5Season the finished curry with salt to taste. Stir in the raisins and chopped parsley, then serve alongside the warm turmeric rice.
Notes
- Serving: Pair this curry with crisp poppadums and your favorite fruit chutney on the side.
- Storage: Keeps in the fridge for up to 4 days in an airtight container. The lentils will continue to thicken the sauce as it sits.
- Reheat: Warm gently on the stove, adding a splash of water or stock if the curry has become too thick.
Recipe Details
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