This delicious, slimming-friendly Lentil Curry makes a great meal whether you’re counting calories or following Weight Watchers!
- healthy eating,
- smart points,
- weight watchers,
- All in One,
- Batch Cook,
- Batch Cooking Friendly,
- Dairy Free,
- Gluten Free,
- Suitable For Freezing,
- Weekly Indulgence
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This delicious Lentil Curry is a brilliant and adaptable recipe, which means you can keep experimenting with the spices for endless possibilities and find your favourite flavour blends in the process!
This recipe is for a mega tasty dry curry – a little bit different from the usual – packed full of great flavours and texture. What’s more, it’s a great dish to make for those who have a vegan diet. It’s a real crowd pleaser!
Even if you usually prefer a saucier curry, you should definitely give this Lentil Curry recipe a go – you don’t want to miss out on this!
What diets is this Lentil Curry suitable for?
This Lentil Curry recipe is suitable for vegetarian, vegan, gluten free and dairy free diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies. Take special care to check any spice mixes and stocks for gluten free diets.
How Weight Watchers friendly is this Lentil Curry recipe?
- You need to count 11 Points per portion of this Lentil Curry recipe if you’re on WW Green.
- You need to count 1 Point per portion of this Lentil Curry recipe if you’re on WW Blue.
- You need to count 1 Point per portion of this Lentil Curry recipe if you’re on WW Purple.
Do you need any special ingredients to make Lentil Curry?
This Lentil Curry is dead easy to make, with no fancy kitchen gadgets.
Finely chop the onions, peppers and cauliflower.
Along with the spices, add to a frying pan, spray with low calorie cooking spray and fry on a moderate heat until the veg is soft and golden.
Then you need to add the drained cans of green lentils, the peas and the stock pot, along with a little bit of water (a few tablespoons) to bind it all together.
Heat until boiling, and then keep it at a light boil for around 20 minutes. Add more water (but not too much) if the curry becomes too dry.
Serve garnished with fresh coriander. Enjoy!
Why not serve your Lentil Curry alongside these mouth-watering Indian flavours;
How do you know when this Lentil Curry is cooked?
Cook the veg until it is soft and golden.
Cook the lentils until all the water is absorbed. This should take around 20 minutes.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Lentil Curry in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Lentil Curry in the fridge for approximately 3 days.
Can I freeze this Lentil Curry?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Lentil Curry?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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This delicious, slimming-friendly Lentil Curry makes a great meal whether you're counting calories or following Weight Watchers!
- KCals 528
- Carbs 36G
- 11 Green
- 1 Blue
- 1 Purple
- 2 tins green lentils
- 1 red pepper
- 2 red onions
- Half a cauliflower
- A handful of frozen peas
- 1 tsp garam masala
- 1 tsp garlic sea salt
- 1 tsp cumin seeds
- 1 vegetable stock pot
- low calorie cooking spray
We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.
Please do not screenshot this. Recipes are updated often
- Finely chop the onions, peppers and cauliflower.
- Along with the spices, add to a frying pan, spray with low calorie cooking spray and fry on a moderate heat until the veg is soft and golden.
- Then you need to add the drained cans of green lentils, the peas and the stock pot, along with a little bit of water (a few tablespoons) to bind it all together.
- Heat until boiling, and then keep it at a light boil for around 20 minutes. Add more water (but not too much) if the curry becomes too dry.
- Serve garnished with fresh coriander. Enjoy!
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