In this post I wanted to show you just how simple and fast it is to make my delicious midweek Veggie Curry in a hurry. I promise you, if you follow these few simple steps, you can have dinner in half the time it would take to wait for a take-away to be delivered. 

Simple curry is simple to make! There is nothing complicated, expensive, unhealthy or labour intensive about it. Keep things simple with a store bought curry paste or a curry powder blend or use some home-made curry paste (you made earlier) stored in your freezer. You can find my delicious home-made green curry paste recipe here

fast veggie and lentil korma curry

I find I use the same formula over and over again and it works out beautifully every time.

So here is my basic curry formula:

1 onion, ginger and/or garlic, 2 tablespoons of curry paste, 1 can of light coconut cream, 4 cups of veg and the optional addition of beans or lentils. 

This is the recipe for this week’s incarnation of this simple weeknight staple. 

Veggie Korma with Lentils
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Ingredients
  1. 1 tablespoon coconut oil
  2. 1 onion
  3. 2 cloves garlic
  4. 2 tablespoons Korma curry paste (vegetarian)
  5. 400ml light organic coconut cream
  6. 1 cup carrot slices
  7. 1 cup cauliflower florets
  8. 1/2 cup corn kernels
  9. 1/2 cup yellow lentils
  10. 1 cup sugar snap peas
  11. salt to taste
  12. chilli, fresh herbs and flaked almonds to garnish
Instructions
  1. Finely chop the onion and garlic and sauté in a saucepan with the coconut oil, over a medium heat, for 5-10 minutes.
  2. Add the curry paste and stir, while still on the heat, for 2-3 minutes.
  3. Add the coconut milk and the carrot slices, cauliflower florets and corn kernels and rinsed lentils.
  4. Allow to simmer for 20 minutes.
  5. Top and tail the sugar snap peas and add to the curry and allow to simmer for a further 5 minutes.
  6. Season to taste with salt.
  7. Serve with rice and garnish with sliced chilli, fresh herbs and flaked almonds.
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How to make a quick veggie curry.