Mixed vegetable and red lentil curry

Add any leftover veg you have to this fragrant, meat-free Indian aubergine curry with balti spices.

Serves: 4

Preparation time:  5 minutes

Cooking time:  30 minutes

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You will need

  • 200g pack baby leaf spinach
  • ½ x 295g jar balti paste
  • 1 aubergine, trimmed and roughly chopped
  • 2 x 390g cartons Italian chopped tomatoes
  • 450ml hot vegetable stock, made with 1 vegetable stock cube
  • 150g dried red lentils
  • ½ x 31g pack fresh coriander, washed and chopped, reserving a few leaves to garnish
  • 200g leftover cooked cauliflower
  • 200g leftover cooked cabbage
  • 2 packs handcrafted garlic and parsley flatbread
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Recipe Information

Step by step guide to making Mixed vegetable and red lentil curry

  1. Bring a large pan of water to the boil, add the spinach and cook for 2 minutes. Drain, then run under cold water to cool. Squeeze out the excess water, roughly chop and set aside.
  2. Heat a large pan or wok over a medium-high heat and add the balti paste. Allow to sizzle for a minute, then add the aubergine and stir-fry for 7-10 minutes.
  3. Add the chopped tomatoes, vegetable stock and lentils. Reduce the heat and simmer for 10 minutes.
  4. Stir in the chopped coriander, spinach, leftover cauliflower and cabbage, then simmer for a further 5 minutes until the lentils are tender and the veg is piping hot.
  5. Garnish with the coriander leaves and serve with the flatbreads.

Cook's tip: If you like your curries hot, try using our spicy Madras paste in place of the balti. 

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Nutritional information for Mixed vegetable and red lentil curry

Nutritional information for Mixed vegetable and red lentil curry

Nutrition type per serving
Calories 508 kcal
Total Fat 14.8g
Saturated Fat 3.8g
Salt 2.67g
Sugar 15.6g

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