Red Lentil Curry Posted on October 21, 2014May 2, 2025 By Becky I’m always partial to a bit of curry, especially now the nights are drawing in and there is a chill in the air. Since we try not to eat meat on a few days a week, we’re always looking for some tasty veggie options- and this dish fits the bill nicely. Serve with some warm flatbreads or fluffy rice! Red Lentil Curry You will need: 2 tablespoons Thai red curry paste 400g chopped tomatoes with basil & oregano 1 x 28g pack coriander, chopped 200g dried red lentils 500ml hot vegetable stock 1 cauilflower, broken into small florets 400g tin of chickpeas, rinsed 1 onion, peeled and finely chopped 2 tablespoons olive oil Instructions: Heat the olive oil in a deep skillet. Add the chopped onion and the coriander stalks and cook for 5 minutes, then stir through the Thai red curry paste. Add the dried red lentils and stock, and then simmer for 5 minutes. Stir in the chopped tomatoes, cauliflower and chickpeas and simmer for a further 10 minutes, or until the lentils are tender. Stir through half the coriander just before serving, and the use the rest for garnish. Linking up with Honest Mum’s ‘Tasty Tuesdays’! BeckyMeet the award-nominated UK lifestyle blogger behind Spirited Puddle Jumper – a mum of three living in South East London! Becky shares the real ups and downs of family life, parenting tips, and lifestyle inspiration, proving that being a mum doesn’t mean you stop being fun or having other interests! Follow along for honest insights into UK family life and opinions on a whole range of topics, from travel and food, to beauty reviews, home and DIY, business and health and wellness. Mains red lentil currytasty tuesdaysthaivegetarianvegetarian currywinter warmer
Mains Baked Salmon Fillets with Courgette Ribbons, Cannellini Beans & Lemon Oil Dressing Posted on August 5, 2025August 7, 2025 As a general rule when it comes to what I eat I tend to steer to the side of all things low(er) carb, as I’ve found that since doing so I feel more energetic, less bloated, plus weigh nearly a stone less than I did pre-children. After our holiday a… Read More
Mains low-carb turkey bolognese with feta & courgette ribbons Posted on September 16, 2023May 2, 2025 After a fairly indulgent summer eating and drinking-wise, now is the time to reign it in a bit (in time for the Christmas binge, natch), and where I start to think about more carefully about what I’m putting in my body. I’ve said in other ‘foodie’ posts before that a… Read More
Food Mary Berry Macaroni Cheese Recipe Posted on May 20, 2026August 12, 2026 If you’ve searched for Mary Berry’s macaroni cheese recipe and ended up down a rabbit hole of slightly different ingredient lists, you’re not imagining it. She’s published more than one version. There’s a freezer-friendly one from her BBC series At Home, and then there’s this one, from Mary Berry’s Cookery… Read More
Ooooh, this looks lovely. I’m not vegetarian but I don’t eat much meat at all, so I’m always looking for recipes packed with protien but no meat. Is it weird that lentils are one of my favourite foods? Them and pearl barley! x #TastyTuesdays Reply
this look lovely – I have been looking for something to make with red lentils as I accidentally bought far too many recently! #tastytuesday PS; following on bloglovin – love the look of your blog x Reply
I’m loving all the wintery recipes out there at the moment and this looks like another great one – gotta love a curry when it’s cold outside! #TastyTuesdays Reply
How funny, my Mum literally made this yesterday and added chicken to it too-she also made a chickpea curry separately too but the pulses go so well together like yours! Your recipe looks delicious as well and so healthy too! Thanks for linking up to #tastytuesdays Reply