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Veg Curry for Meat Free Monday

1 tablespoon olive oil

1 onion, chopped

2cm thumb of ginger, grated

1 clove garlic

2 tsp ground cumin

2tsp ground coriander

1 ½ tsp ground turmeric

1 tsp garam masala

1 tsp ground cinnamon

1 tsp paprika

1 tsp salt

3 tbsp tomato paste

1 cup stock

500g Butternut Pumpkin, chopped into cubes

½ head Cauliflower, cut into florets

100g baby spinach leaves

1 tin Lentils

½ cup Greek yoghurt


In a large heavy based saucepan, fry onion and garlic in olive oil until softened, add spices, salt and ginger and cook on low for 30 seconds. Add tomato paste and stock, bring to a gentle boil. Place pumpkin and cauliflower into the saucepan and stir well, cover with a lid and simmer for 20-25 minutes or until soft. Stir through spinach leaves and lentils in the last 5 minutes of cooking and add Greek yoghurt just before serving.

*Serve with rice, Naan bread and minted cucumber yoghurt.

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