Lentil and Vegetable Curry

• ¾ cup (150g) red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves and a small piece of ginger, grated
• 1 tablespoon curry powder
• 1 tin chopped tomatoes or 3 fresh tomatoes
• 2 cups mixed vegetables (carrot, spinach, peas)
• 1 tablespoon vegetable oil
• 2 cups (500ml) water or stock

A simple vegan curry with red lentils, tomatoes and vegetables. Cheap, filling and good for batch cooking.

Method

1. Heat the oil and soften the onion for 5 minutes.
2. Add the garlic, ginger and curry powder and cook for 1 minute.
3. Add the tomatoes, lentils and water and simmer for 15 minutes.
4. Add the vegetables and cook for 5 to 10 minutes more until the lentils are soft. Season and serve with rice.

Tips

• Add spinach right at the end so it just wilts.
• Freezes well in portions.