Recipe: Vegetable Curry

Rating: 4.5 stars based on 1204 reviews

Curry Sauce


  • 100g red lentils
  • 2 medium onions, peeled and roughly chopped
  • 3 medium carrots, roughly chopped
  • 1 red pepper, deseeded and roughly chopped
  • light olive oil or vegetable oil
  • 6 cloves of garlic, peeled and roughly chopped
  • 70g fresh ginger, peeled and roughly chopped
  • 6 coriander stalks, chopped
  • 1 whole red chilli, deseeded and roughly chopped
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • ½ teaspoon ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 tablespoon paprika
  • 1 tablespoon turmeric
  • 1 tablespoon garam masala
  • 2 x 400g tins of plum tomatoes
  • 300ml water
  • 200ml tinned coconut milk
  • salt and freshly ground black peppe


  • Wash the lentils, then place them in a pan and cover with cold water.
  • Bring to the boil and simmer gently for 15 to 20 minutes, or until tender.
  • Meanwhile, blitz all the vegetables, garlic and ginger in a food processor until finely chopped.
  • Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a couple of minutes.
  • Then add the onions, carrots, pepper, garlic, ginger, coriander stalks, the chilli and all the spices and fry gently for 5-10 minutes until the onions start to soften.
  • Add the tomatoes, water and lentils and simmer for another 30 minutes before adding the coconut milk.
  • Bring to the boil then remove from the heat and blend until smooth using a hand blender.
  • Season to taste. Set aside to cool then use as required.
  • The Curry itself:

  • Ingredients:-

    • vegetable oil
    • 1 medium red onion, peeled and chopped
    • 1 courgette, diced
    • ½ butternut squash, peeled and diced
    • 100g mushrooms, quartered
    • 1 red pepper, diced
    • 150g cauliflower, broken into florets
    • 600ml curry base sauce (see curry base sauce recipe)
    • 400ml water


    • In a little vegetable oil, fry the onion gently for 10 minutes in a large pan
    • Add the remaining vegetables and stir together.
    • Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables.
    • If the sauce becomes too thick, add a little water to give you the desired consistency.




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