Lentil & Vegetable Curry For Little People’s Palettes.
It doesn’t faze me how hot it is outside, it’s always a good time for a hot bowl of curry!
This easy to make Lentil & Vegetable Curry is a healthy vegetarian recipe that makes a perfect meat-free Mid week dinner!
It takes less than an hour to make and is packed full of delicious Indian flavors, whilst being quite mild so that its not too spicy for the little ones in the family (unless you want it spicy).
Ingredients
- 3 tbsp. mild curry paste (We used Tikka Masala)
- 2 x cans organic coconut cream
- 1 x 400g can lentils, drained and rinsed or fresh lentils (rinced)
- 2 x medium potatoes, chopped into small cubes
- ½ cut butternut pumpkin, chopped into small cubes
- 1 x zucchini, grated
- 2 x carrots, grated
- 1 cup frozen peas
You can swap in literally any vegetables you like or add in a can of chickpeas to make it chunkier. You can use any mild curry paste you like such as, Tikka Masala, Massaman or Korma as your base flavour.
Serve with Basmati or Coconut Rice.
Method
- Heat a large fry pan over a medium-high heat and add 2 tbsp vegetable oil
- Add in curry paste and stir until fragrant (approx. 1 min)
- Stir in both coconut creams and mix until well combined with the paste
- Add in lentils, peas, carrot, zucchini, potato, and pumpkin give a good thorough mix and let simmer for at least 30 minutes for potato and pumpkin to soften.
- Once cooked, serve on cooked Basmati or Coconut Rice.
From the mouths of babe’s
“This is interesting”
“I love the potato”
“This food tastes good”
That’s all this month from Miss Shanny in the kitchen
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