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Carrot, lentil and celery curry

Plant-Based Carrot, Lentil and Celery Curry

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories:
Author: Caroline

Ingredients

  • 1 onion finely chopped
  • 2 carrots chopped
  • 2 celery sticks chopped
  • 400 g can of chopped tomatoes
  • 3 garlic cloves chopped
  • 2 tablespoons tomato puree
  • 2 tablespoons curry powder of your choice
  • fresh lemon juice
  • 200 g red lentils
  • 1/2 pint Marigold vegan bouillon
  • 4 portions brown rice cooked as per the packet instructions

Instructions

  • Put the chopped onions, garlic and carrots into a pot with 2 cm of water. Gently sauté over a medium heat for 5-7 minutes. Add more water if it dries out.
  • Add the lentils, chopped tomatoes, celery, tomato puree and curry powder to the pot and stir together. Add at least half a pint of stock, stir again then cover and simmer gently for 20 minutes checking regularly incase it catches on. Cook it for a bit longer if the lentils haven't softened. If it dries out too quickly just add more stock.
  • Spoon into warm bowls and then squeeze the lemon juice over the curry.
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