Quick Lentil Curry Recipe

Speedy Lentil Curry

This tastes so much more interesting than it sounds! It’s also cheap, nutritious, and easy to make. It goes particularly well with a fresh green salad for something a bit different over summer.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


  • 2 Tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic crushed
  • 1/4 tsp salt
  • 1 tsp mild curry powder of your choice
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 300g pumpkin skinned and cut into 3cm chunks
  • 4-6 small potatoes and/or kumara cut into 2-3cm chunks
  • 1 x 400g can lentils (or dried lentils cooked in boiling salted water until tender, then drained)
  • 1 x 400g can Italian-style tomatoes
  • 1 cup or low-salt commercial tomato sauce
  • ½ cup water as needed.
  • ½ cup sultanas


  1. Heat the oil in a large frying pan. Add the onions and garlic, lower the heat and simmer until the onion is translucent.

  2. Add the spices, stir for a few moments, until fragrant, then add the diced pumpkin, potato and/or kumara and mix well.

  3. Add the tomatoes, cooked, drained lentils and enough water to just cover the vegetables.

  4. Cover and simmer 15-25 minutes or until the vegetables are just tender. Check them regularly after the first few minutes.

  5. Stir through the sultanas and check the seasoning, add salt if required. 

Recipe Notes

Sprinkle over finely chopped coriander leaves and serve with basmati rice and freshly heated roti. Or, in the warm summer months, serve with steamed beans, and a fresh green salad.