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Nutrition Facts
Serving Size 1 (292g) Recipe makes 4 servings The following items or measurements are not included below: vegetables vegetable stock
Calories 436
Calories from Fat 275		(63%)
Amount Per Serving		%DV
	Total Fat 30.6g	47%
	Saturated Fat 21.4g	106%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 73mg		3%
Potassium 687mg		19%
Total Carbohydrate 34.3g		11%
	Dietary Fiber 12.8g	51%
	Sugars 12.3g
Protein 11.4g		22%
detailed view... how is this calculated?

Speedy Spicy Vegetable Curry

Recipe #398222 | 40 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: English_Rose
Nov 7, 2009

Vegetarian curries are a great way to get the whole family to eat their veggies. You can use almost any veg, so add all their favourites. This is very simple to prepare - but you can make it even easier by using frozen veg.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon gingerroot, peeled and very finely chopped
1 1/2 tablespoons curry powder, to taste
2 lbs vegetables, peeled, trimmed and chopped into small chunks
14 ounces chopped tomatoes
3 1/2 ounces split red lentils
1 cup vegetable stock
1 3/4 cups coconut milk

Directions

1
Heat the oil in a large frying pan and fry the onion until soft and pale golden. Add the garlic and ginger and cook for 2 minutes, stirring frequently. Add the curry powder and cook for another 2 minutes, stirring all the time.
2
Add all the vegetables to the pan and stir well so everything is completely coated in the spice mixture. Add the chopped tomatoes, lentils, vegetable stock and coconut milk and stir together gently.
3
Bring to the boil, then reduce the heat, cover and leave to simmer gently for about 20 to 25 minutes, until the vegetables are tender.