Vegetable and lentil tikka masala


Serves 6             Calories 223 per portion

Delicious and very filling….. lots of fibre and definitely, I have had my five-a-day!


Oil, Sunflower 7ml
Onions, Brown 94g
Celery 72g
Carrots 100g
Cabbage, Savoy 300g
Tomatoes, tinned 2 Cans/800g
Curry Paste, Tikka Masala, Spice, Patak’s 166g
Red Lentils, Dried 128g
Fresh Coriander 25g


Peel, and finely dice carrots, onion and celery. Finely chop the cabbage. Chop the coriander.


Pour the oil in a large lidded saucepan. Heat over a medium heat. Add the onion, fry gently (don’t allow to brown) for 10 minutes, stirring regularly. Add the diced carrot and celery. Cover and cook for about 15 minutes, stirring every 5 minutes to prevent sticking.

Add the curry paste and the tinned tomatoes and about 100ml of water. Add the cabbage and the lentils. Heat until mixture bubbles, turn down to a simmer and continue to cook on a gentle heat and covered for about an hour, stirring regularly. Add further water if required.

Add the coriander just before serving

I served mine with swede – very low calorie and tasty!

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