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Vegetable & Split Lentil Curry

Serves 4


1 tsp whole mustard seed

1 tsp whole cumin seed

1 tsp whole coriander seed

3 whole cardamom pods

1 brown onion, finely diced

1 ½ Tbsp minced ginger

2 cloves garlic, minced

1 cup chopped cauliflower

2-3 carrots, sliced into coins

2 large potatoes, diced

1 tsp curry powder

¼ tsp sea salt

1 x 400 g tin diced tomatoes 

½ cup red or yellow split lentils

2 cups vegetable stock

2 Tbsp tamari or light soy sauce

1 Tbsp maple syrup

What to do:

Heat a large pot over medium heat. Once hot, add the mustard seed, cumin seed, coriander seed, and cardamom pods. Cook for a minute or so, or until fragrant.

Add a splash of water, followed by the onion and ginger and stir. Sauté for a few minutes, until the onion is soft and translucent, deglazing the pan with more water as needed. Then add garlic and curry powder, and stir once more.

Add cauliflower, pumpkin, potato, and salt and stir to combine. Cook for a few more minutes, stirring occasionally.

Add the tomatoes, lentils and vegetable stock, and bring to a simmer. Cover and cook for 10-15 minutes or until the carrots are tender.

Add tamari (or soy sauce) and maple syrup and stir. Bring back to a simmer and cook for a few minutes to let the flavours combine. Taste and adjust flavours as needed before serving on a bed of rice, garnished with fresh coriander.

Vegetable & Red Lentil Curry
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