Winter Warmers: Vegetable and Lentil Curry

Vegetable and Lentil Curry

Winter Warmers: Vegetable and Lentil Curry

Vegetable and Lentil CurryStay healthy and strong with our protein-rich, longevity-promoting, vegetable and lentil curry.

By combining lentils with the vitamin C from the whole tomatoes in this recipe, those eating this curry will absorb double the amount of iron than in a standard dish.

Straight from the SoupedUp kitchen, this mouth watering winter warming recipe will make up to 30 servings.

Made it?  Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook!

Vegetable Oil30ml
Red OnionCut into wedges450g
Curry PasteFish, Soya100g
Red CapsicumJulienne cut800g
CauliflowerSmall Florets500g
Button MushroomQuarter400g
Whole Tomatoes, cannedCheck labelCrushed1.7kg
Green Beans800g
Brown LentilsDrain and Rinse2kg
Greek YoghurtAnimal Milk600g


  • Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 2 to 3 minutes, or until tender. Add curry paste. Cook, stirring for 1 minute, or until fragrant.
  • Stir in capsicum, cauliflower, mushroom, eggplant, tomato and stock. Bring to the boil. Reduce heat to medium. Simmer, covered for 10 to 12 minutes, or until vegetables are tender.
  • Add beans and lentils. Cook until the beans are tender and the lentils are heated through.
  • Serve with coriander and yoghurt.

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