Quick lentil curry

For fast winter food that’s sustaining, easy and oh-so-delicious I can’t go past lentils in some form or other. From red, yellow, fancy French to plain brown, lentils are versatile, cheap and fit perfectly into my take-to-work thermos.

This quick curry is oil free. Why? Because it works just fine without the added oil and reduces your intake of heated oils.

Dry toasting the spices is another way of releasing their aromas and makes life exciting, if not a bit dangerous!

As with many dishes the clincher is how you serve them. This curry goes beautifully with a spicy kasundi (chutney) and loads of fresh coriander/cilantro/ leaves.

Or take it to the next level with a dollop of coconut yoghurt or cilantro cashew cream.


1 onion, chopped
3 cloves garlic, minced
1 Tbl fresh ginger, grated
2 tsp curry powder
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander seeds
6 cups water/stock
2 cups orange lentils
1 potato, halved & sliced
½ cauliflower, chopped
Kale or spinach, optional
Fresh coriander/cilantro


  • In a heavy bottomed pot, dry toast curry powder and cumin, coriander and mustard seeds for a minute or until they release their aroma. Keep stirring and stay close!
  • Stir in garlic & ginger adding a splash of water to deglaze the pan. 
  • Add onion and a little more water to form a paste. Simmer gently adding the rest of stock/water after several minutes. Bring to the boil.
  • Rinse lentils under running water until the water comes clean.
  • Add lentils and simmer for 20 minutes. Add more water as needed.
  • Add potatoes & cauliflower and simmer for 15 minutes until potatoes are cooked.
  • Season with salt, pepper and/or a splash of tamari.
  • Wilt in fresh kale or spinach leaves.
  • Serve with fresh coriander or mint or rocket + chutney + coconut yoghurt.

You may also like:

Protein-rich lentil stew

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