Lentil Curry

Lentil Curry


  • 3 tbsp cooking oil
  • 75g Red onion chopped (1small onion)
  • 150 g diced tomato (approx. 2 medium Tomatoes)
  • 1.5 tbsp butter chicken premium Spice Blend
  • 225 g green lentils (Approx. 1 cup) soaked overnight. Drain them before using*
  • 3 ¼ cup water (can use vegetable stock)
  • 150 g Zucchini cut in 2cm thick rounds (approx. 1 zucchini)
  • Salt to taste
  • Chopped fresh coriander to garnish


  • Heat up the oil in a deep and large frying-pan on medium heat.
  • Add the onions and cook for 5-6 min on medium heat or until golden brown. Stir occasionally to avoid burning.
  • Stir in the spices and cook for 30 sec
  • Add lentils, water and salt to taste.
  • Cover, bring to boil, turn the heat to med-low and cook for 20-22 minutes*
  • At the 15 minutes mark, throw in the tomatoes, and zucchini, give it a stir, cover and cook for the remaining time. The lentils should be soft to squish. Taste and adjust salt.
  • Garnish with fresh coriander and enjoy hot with rice or roti.

*If using un-soaked lentils, the cooking time will be 40-45 minutes.

*If the lentil cury is too thin for your liking, cook on highest heat for 3-5 minutes without lid, and if it’s too thick, add a splash of water and bring to boil.

Older post Newer post