Red lentil and vegetable curry

Red lentil and vegetable curry
  • Low fat
  • Low phosphate
  • Low potassium
  • Low salt
  • Vegan
  • Main meal
  • South Asian
  • 2 hours or less
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The combination of lentils and vegetables in this dish provide fibre, vitamins and protein, while spices enhance the taste without the need for salt.

Chef

Lizzie Morey
Lizzie Morey

A simple and wholesome vegan meal packed with flavour.

Ingredients

80g red or green lentils

120g brown rice

1 tablespoon vegetable oil

1 onion, chopped

½ inch fresh ginger, minced

2 garlic cloves, minced

1 green chilli, slit in half (optional)

1 tomato (80g), chopped

¼ teaspoon turmeric powder

¼ teaspoon coriander powder

¼ teaspoon cumin powder

1 teaspoon garam masala or curry powder

500ml reduced-salt vegetable stock (or use water instead)

1 carrot (100g), diced

50g broccoli or cauliflower florets

30g frozen green peas

Handful fresh coriander leaves, chopped

Method

  1. Step 1

    Soak lentils in 3 to 4 cups of hot water for about an hour. Drain the water and rinse the lentils thoroughly before cooking. This will help to remove some potassium.

  2. Step 2

    Cook the rice as per packet instructions.

  3. Step 3

    Heat oil in a pan over a medium heat, add onions and sauté for 2 minutes. Add the ginger, garlic and green chilli (if using) and sauté for a minute until fragrant.

  4. Step 4

    Add the chopped tomato and stir for a minute until slightly soft. Add turmeric, coriander powder, cumin powder and garam masala/curry powder. Add vegetable stock/water and the rinsed lentils. Bring to a boil.

  5. Step 5

    Now add in broccoli, carrots and peas. Reduce heat and simmer for 15 to 20 minutes or until the lentils are cooked and mushy.

  6. Step 6

    Finally, add the freshly chopped coriander leaves, mix well and serve the curry hot with the prepared rice.

Food facts

Rice is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

Despite the use of some high potassium ingredients, such as red lentils and tomatoes, this recipe is low in potassium, when following the quantities, serving sizes and cooking method. This is suitable for those advised to lower potassium in their diet. The recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the lentils, so if you have been prescribed a phosphate binder, you should take as directed.

This recipe provides a source of protein. If you need a higher protein diet, consider having more protein in other meals of the day.

This recipe can be stored in an airtight container in the fridge for up to 3 days.

1 teaspoon of ginger-garlic paste could be used instead of fresh ginger and garlic. Use 2 teaspoons curry powder instead of 1 teaspoon if you wish to omit other dry spices.