Lentil Curry and Its Curried Veggies


So I challenged mums from my FB free group @mumsupported to cook lentils this week. Many have come up with great ideas and recipes.
It’s my turn to share:

Preparation: 15min (unless you soak the lentils overnight), Cooking: 45min and less if you pre-soak.


  • Lentils beluga: 250g (may be soaked overnight)
  • Cauliflower:1/2, florets chopped to bitesize
  • Kale: a few leaves
  • Tomatoes: crushed 1x400g tin
  • Onion: 1 chopped finely
  • Ginger: 1tsp grated
  • Garlic:2 cloves crushed
  • Curry Powder mild: 2 or 3 tsp
  • Coriander: a few sprigs chopped finely
  • Vegetable oil: 2 tbsp
  • Vegetable stock 700ml

Let’s do it:

It’s optional to roast the kale and cauliflower (you could add it to the pot of cooking lentils, 15min before serving). But I wanted these to be crunchy.

  1. Toss cauliflower and kale in vegetable oil and curry powder.
  2. Place on an oven-tray and bake for 20mins at 180C.
  3. Meanwhile place onion, ginger, curry powder and 1tbsp of vegetable oil in a cooking pot.
  4. Stir over medium heat to soften the onion and bring the flavours out.
  5. Add the lentils and cover with stock.
  6. Bring to simmer and partly cover.
  7. Cook until softened (between 45min and 60min)
  8. Add the roasted veggies and serve at once

Bon appetit.