Easy Lentil & Veggie Curry.

I hadn't made a curry in so long! The cooler weather we've been having got me feeling like something warm...so I made this. It's a recipe I've made quite a few times on insta so if you're a long time follower then you'll already know aaaall about this! It's a fave of my family's. Ivy said that it's one of her faves along with make-your-own sandwiches, sushi & fish'n'chips! Now that was a big statement! Meanwhile Poppy ate hers but didn't want leftovers for her school lunch today. Ah well. More more ME!

You can absolutely serve this with rice but I love it like this...with fresh salad leaves, avocado, a spoonful of hummus (trust me...hummus is perfect with this but use plain yoghurt if you have that), coriander leaves & chilli flakes.




- 1 red onion

- 4 cloves of garlic

- 1 bunch of coriander

- 1/2 head of cauliflower

- 1 head of broccoli

- 1 small-medium sweet potato

- A small bunch of kale (use a couple of handfuls of spinach if you prefer)

- 1 cup split red lentils (these don't need soaking #winning)

- 700g jar of tomato pasta (Mutti is the BEST!)

- 2 cups of veggie stock

- 2 tsp cumin

- 1 tsp turmeric

- 1 tsp garam masala


- Finely dice the onion & garlic & sauté in a large pot with olive oil

- Separate the coriander stalks & leaves, finely dice the stalks & add them in (if your coriander has roots on it then dice them & add them in too - just wash the coriander well - there is ALWAYS gritty bits in coriander!)

- Roughly chop the rest of the veggies (except the kale/spinach) into large or small pieces - whatever you prefer!

- Once the onion & garlic are translucent, add in the spices & mix. Cook for a minute or 2 or until you can smell the spices filling the room

- Add in those veggies & the rest of the ingredients (except the kale/spinach). Mix well. Bring to a simmer & leave with the lid ajar on the pot. Stir occasionally.

- The dish will take around 30-40 mins to cook.

- When it's almost done, add in the kale/spinach & mix through. They only need a few minutes to cook/wilt.

- Serve with those fresh coriander leaves on top & enjoy!