Mixed vegetable and red lentil curry
A healthy, gluten-free curry that's easy to make and low on cost
- 35 minutes
- Serves 4
- 5 of 5 a day
- Kcal562
- Fat7.1g
- Salt0.38g
- Sugar17g


Recipe by: Zoe Griffiths
| Registered nutritionist
Ingredients
- 300g brown rice
- 1 tablespoon vegetable oil
- 1 onion, diced
- 1½ tablespoons medium curry powder
- 1 clove garlic, crushed
- 800g frozen mixed vegetables
- 400g tin chopped tomatoes
- 150g dried red lentils
- 550ml boiling water
Method
- Cook the wholegrain rice according to packet instructions.
- Heat the oil in a large non-stick pan over a medium heat.
- Add the onion and curry powder and cook until the onion is starting to go golden brown. Then add the garlic and cook for a further minute.
- Add the frozen mixed vegetables, tinned tomatoes, dried red lentils and water. Bring to the boil, cover with a saucepan lid and simmer on a low heat for 25 minutes until the lentils and vegetables are cooked, stirring occasionally. You may need to add more water to prevent sticking.
- Serve with the rice.
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