Creamy lentil & veggie curry

A close up of a plate of pizza Kids Lunchbox Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:30 mins
  • Easy
  • Serves 4

Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Kids can take it to school in a wide-necked thermos

Nutrient Unit
kcal 444
fat 12g
saturates 4g
carbs 58g
sugars 20g
fibre 12g
protein 19g
salt 1g

Ingredients

  • 2 tbsp rapeseed oil
  • 1 onion , chopped
  • 1 tsp ground cumin
  • 1 tbsp Madras curry powder
  • 200g red lentils
  • 2 sweet potatoes , peeled and cut into cubes
  • 1l veg stock
  • 400g canned peeled cherry tomatoes
  • 200g green beans , trimmed and cut into short lengths
  • 4 tbsp Greek yogurt plus more for the top if you like
  • ½ small bunch coriander , chopped
  • ¼ cucumber , finely chopped (optional)
  • naan bread and rice to serve

Method

  • STEP 1

Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.

  • STEP 2

Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.

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