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Lentil & vegetable curry


  • Heat a little in a large heavy-bottomed pot and gently sauté the ginger, garlic and red onions until tender.
  • Add the curry paste, cinnamon sticks, whole cloves and cardamom pods. Toss and cook to toast the spices.
  • Then add the vegies with the lentils and toss to coat well.
  • Pour in about 3/4 litre stock and season. Stir, cover and cook for about 20 mins until the vegies and lentils are very tender, adding more stock if needed.
  • When ready, mix in the peas and coriander. Briefly cook to heat through and then taste for seasoning.
  • Serve the curry on a bed of steamed rice in individual bowls.


  • olive oil
  • 1 tbsp grated fresh ginger
  • 2-3 garlic cloves, crushed
  • 2 red onions, finely chopped
  • 1 heaped tbsp mild curry paste
  • 2 cinnamon sticks, halved
  • 2 whole cloves
  • 6 cardamom pods, smashed
  • 2 leeks, finely diced
  • 2 medium carrots, diced
  • 1 medium eggplant, diced
  • ½ large sweet potato, diced
  • 1 parsnip, cut into chunks
  • 1 cup red lentils
  • 1 litre salt-reduced vegetable stock
  • sea salt & freshly ground pepper
  • ½ cup frozen peas, thawed
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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