less than 30 mins
10 to 30 mins
This tasty vegetarian curry is on the table in 15 minutes, perfect for a speedy weekday summer.
Unfortunately we are unable to add this recipe to your favourites, please try again later.
Send to mobile
Heat the olive oil in a frying pan over a medium heat. Add the onions and garlic and fry for two minutes, until soft.
Add the spices and cook through for two more minutes.
Add the tomato purée, lentils, and vegetable stock. Bring to the boil, then reduce the heat to simmer for five minutes.
Add the cream and season with salt and freshly ground black pepper.
To serve, pour the lentil curry into a warm bowl with the warm chipattis served on a plate alongside.
10 veggie curries