Vegetarian lentil curry (2024)

Home > Healthy vegetarian recipes > The loyal lentil curry

• Published:22 Feb 17
• Updated:18 Mar 24

• Test kitchen approved

Lentils are far from dull in this curry recipe from Nina Olsson. It has flavours that sing together – earthy cumin and cinnamon, tangy lime and coriander, hot chilli and garlic – marrying perfectly with sweet butternut squash and lentils.

Use up that open packet of pulses with more of our delicious lentil recipes.

Ingredients

• 250g puy lentils or beluga lentils
• 1 tbsp coconut or olive oil
• 5-7 shallots, finely chopped
• 4 garlic cloves, crushed with 1 tsp salt
• 1½ tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1 tsp ground coriander
• 1 red pepper, finely chopped
• 1-2 red chillies, deseeded and finely chopped
• ½ x 400g tin chopped tomatoes or 2 plum tomatoes, roughly chopped
• 400g butternut squash, roasted
• 1 tbsp tahini
• 1 tbsp honey
• 400ml coconut milk
• Juice 1 lime
• 3 tbsp soy sauce
• 2 tbsp extra-virgin olive oil

For the yogurt sauce

• 200g greek or vegan yogurt
• 1 tsp honey or agave syrup
• Drizzle extra-virgin olive oil

For the cucumber salad

• ½ cucumber, shaved into ribbons
• 4 tbsp rice vinegar (from the world food section of supermarkets)

To serve

• Fresh coriander, hot sauce such as sriracha, steamed rice and lime wedges

Method

1. Boil a pan of water and cook the lentils for 25-30 minutes, according to the pack instructions. Drain, rinse and set aside. Meanwhile, heat a frying pan over a medium-high heat, add the 1 tbsp oil and gently fry the shallots for 4-5 minutes until transparent. Add the garlic, salt, spices, pepper, chillies and tomatoes, then fry for a few minutes over a low-medium heat.
2. Stir in the cooked lentils, roasted squash, tahini, honey and coconut milk, then let the curry simmer over a low-medium heat for 5 minutes, adding a little water if it looks dry and stirring regularly. Add the lime juice and soy, then simmer for a few minutes more, stirring. Season to taste with salt and pepper, then remove from the heat.
3. For the yogurt sauce, mix all the ingredients together in a small bowl. Make the cucumber salad by tossing the cucumber ribbons with the rice vinegar. Drizzle the curry with the extra-virgin olive oil, top with fresh coriander and serve with steamed rice and the cool yogurt sauce, with the cucumber salad, some hot sauce and lime wedges on the side.

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Recipe is from Nina Olsson’s cookbook Bowls of Goodness (£18.99 Kyle Books)

Nutrition: per serving

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