Easy Vegetarian Curry

We like to do Meatfree Mondays around here. We often have other meatfree meals during the week, and often there are only small portions in our “meaty” meals, but planning it in this way means that at least once a week we get some extra veggies in and it helps to make sure we’re not just relying on meat for our sustenance! But, with growing kids and an active life, we also need to make sure that we’re getting some protein in those meals, so I often turn to eggs, beans or lentils to fill that void. Just as in this delicious and easy vegetarian curry, where the addition of red lentils helps to thicken the sauce and add extra fibre and protein. This really is so simple to put together, then let bubble away, developing the flavours.

And, as with most curries, it freezes beautifully, so make a big batch and freeze some for busy nights. Serve it up with your favourite curry sides – we like brown basmati rice, or cauliflower rice, simple flatbreads, pappadums, lime pickle, mango chutney and yoghurt.


Use whatever veggies you like in this. It’s a very adaptable recipe – a great way to clear out the odds and ends in the fridge at the end of the week.


Easy Vegetarian Curry


2 tbsp ghee (or coconut or olive oil)

1 brown onion, diced

2 cloves garlic, crushed

2cm piece ginger, grated

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

½ tsp ground cardamom

1 tbsp curry powder

3 tbsp tomato paste (or a large tin of crushed tomatoes)

3 cups vegetable stock

400ml tin coconut milk

6-8 cups chopped vegetables – eg cauliflower, sweet potato, eggplant, pumpkin, zucchini

3/4 cup dried red lentils, rinsed

1 ½ cups frozen peas (you can also use lots of spinach instead to give it a fresh green boost at the end)


  1. Add ghee to large deep saucepan/stockpot and heat to medium. Add onion and cook for a few minutes to soften. Add garlic and ginger and cook for a further two minutes.
  2. Add spices and fry for another minute until fragrant.
  3. Add tomato paste and fry another minute, stirring.
  4. Add stock, lentils, coconut milk and vegetables (except peas).
  5. Simmer over a low-medium heat until vegetables have softened. The longer you can leave it, the more flavour will develop. I like to cook it for at least an hour, but it’s a fairly hands-free hour – just an occasional stir and check. You can also transfer it to a slow cooker for a few hours, for really hands-free cooking.
  6. Stir through peas (or spinach) 5-10 minutes before serving.
  7. Serve with basmati rice, cauliflower rice, naan or chapatti bread, yoghurt, pickles/chutneys, pappadums – whatever your favourite curry accompaniments.



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