Fragrant and fresh veggie curry that won’t leave you feeling heavy and guilty!
I feel like all summer I’ve been in holiday mode, eating burgers, pizzas and chips way more often than my body probably likes… It’s virtually impossible for me to diet as I have 0 self control.
Whenever I try to cut down on certain things, I end up eating them more (anyone else relate?)!
That’s why I’m all about making my favourite foods healthier.
My aim is to hide lots of goodness within my delicious meals so I don’t feel like I’m missing out 🙂
This is probably one of the healthiest curries I have ever made as it’s just tomato based, with no heavy cream and very little fat.
With this said, don’t be fooled – it’s still DELICIOUS.
Although it’s healthy and full of vegetables, it’s still packed with LOTS of flavour.
I like my food SPICY! Especially when it comes to veggie curry.
If you’re like me, feel free to add extra cayenne pepper for an extra kick.
My dad has recently shown me the power of the massively underrated leek. I’d never thought about using leek in the asian inspired food I make, and only ever used onions, but adding leek too adds so much more depth to the flavour.
Of course, you can swap out the peppers and courgettes for your favourite veggies. I just used what I had available in my kitchen.
Normally, I eat my veggie curry with rice.
However, I served this one with quinoa instead of rice, to mix things up a bit!
Quinoa is packed with lots of protein to keep you full for longer, and lots of magnesium to keep your tummy happy 🙂
Give it a go and let me know how you get on!
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
- 3 tbsp vegetable oil
- 1 onion, chopped
- 6 cloves garlic, chopped
- 1 green pepper, chopped
- 1 large leek, chopped
- 1 courgette, chopped
- 1 tin chopped tomatoes
- 1 tin chickpeas
- 1/2 cup red lentils, softened (soaked in boiling water, or from a tin)
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp curry powder
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp turmeric
- 1 tsp coriander powder
- 1 tsp ground fenugreek
- 1/2 tsp garlic granules
- 1/2 tsp cayenne pepper (or 1 (1/2) tsp if you like it spicy!)
- Over a medium heat, fry your onions, leek and garlic in your oil for a few minutes until they start to brown.
- Add your green pepper and courgette and fry for about 5 minutes until they start to soften.
- Pop in all of your seasonings, spices and herbs and fry for a further 5 minutes. If you pan gets a little dry, add a splash of water.
- Next, add your chopped tomato, lentils (drained) and chickpeas (drained) and simmer for 10 minutes, over a low-medium heat until piping hot.
- Taste your veggie curry and add salt to your preference.
- Serve with your choice of rice, quinoa, bread..whatever you like 🙂