Lentil Curry Dish

Lentil Curry with Orange Tomatoes

  • Vegetarian
Warm up on a cold evening with this lentil curry, full of spices for rich flavour and made with kitchen cupboard essentials.
  • 30 MINS

    Cooking Time

  • Easy


  • 10 MINS

    Prep Time

  • 4 People


  • 1 Knorr Vegetable Stock Pot
  • 200 g lentils
  • 400 g chopped orange tomatoes or cherry tomatoes
  • 120 g frozen peas
  • 1 onion
  • 2 garlic cloves
  • 1 cm piece of fresh ginger root
  • 250 ml light coconut milk
  • 100 ml water
  • 2 tsp turmeric powder
  • 2 tsp curry powder
  • 2 tsp ground cumin
  • pinch of cayenne pepper
  • 1 tbsp vegetable oil

Serve With

  • 200 g wild rice


  • chopped fresh coriander

  1. Cook the lentils and rice according to directions on the packets.

  2. Meanwhile, heat the oil in a pan and cook the garlic, onion and ginger with the cayenne powder on a medium-high heat until golden brown.

  3. Add the tomatoes, Knorr Vegetable Stock Pot, coconut milk, water, turmeric powder, curry powder and ground cumin. Stir and cook on a medium-high heat for 5 minutes.

  4. Drain and rinse the lentils and add them to the pan, also adding the frozen peas and cook for about 10 minutes.

  5. Serve with wild rice and garnish with chopped fresh coriander.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 527.411 kcal
Protein (g) 20.925 g
Sugar (g) 5.583 g
Fat (g) 10.606 g
Fibre (g) 9.887 g
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