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Lentil Vegetable Curry

Serves 4


  • 1 1/2 cups brown lentils
  • 40g Australian butter
  • 2 medium onions, sliced
  • 1-2 tablespoons curry powder
  • 1 medium potato, peeled and diced
  • 2 stalks celery, sliced
  • 1 large carrot, sliced
  • 250g cauliflower, cut into flowerettes
  • salt and cracked black pepper, to taste
  • 2 cups water
  • 1/2 cup Australian natural yogurt
  • 2 teaspoons cornflour
  • 4 cups boiled white rice
Download Recipe (PDF)


  1. Soak lentils overnight in enough cold water to cover or pour over boiling water and leave to soak for 1 hour. Drain well. Melt the butter in a large saucepan. Add the onions and saute until softened. Add the curry powder and cook a further 2 minutes. Add the prepared vegetables, seasonings and water. Bring to the boil. Cover and simmer for 20 minutes, stirring occasionally. Remove from heat. Blend a little of the yogurt into the cornflour to make a paste and stir through remaining yogurt. Add to the pan and heat without boiling. Serve with boiled white rice.


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