Lentil & Vegetable Curry

Lentils and mixed vegetables married together deliciously in this healthy curry. A family staple, which goes well with anything.

I learnt to cook this at 15, it has been our family staple since. We have this curry with everything. Packed with vegetables and lentils, it’s our nutritionists’ favourite too.– Chef Akila.


Water, Pigeon Peas, Carrots, Tomatoes, Green Beans, Onion, Shallots, Potato, Chick Peas, Coriander Seeds, Urad Dahl, Coriander Leaves, Red Chilli, Coconut, Tamarind, Cold-pressed Rapeseed Oil, Sea Salt, Cumin Seeds, Mustard Seeds, Curry Leaves, Coconut Palm Sugar, Dried Red Chillies, Cold-pressed Sesame Oil, Black Pepper, Fenugreek Seeds, Asafoetida (Gluten Free).

ALLERGEN ADVICE: For Allergens, see Ingredients in bold. Our kitchen is gluten-free but handles other allergens including Sesame, Nuts and Mustard. While we take precautions, traces of other allergens may be present. If you are sensitive to even small traces of allergens please contact us before ordering.


Name per 100g
Energy (kJ) 256.9
Energy (kcal) 60.7
Fat (g) 1.5
of which saturates (g) 0.3
Carbohydrate (g) 9.4
of which sugars (g) 1.7
Protein (g) 3.4
Salt (g) 0.42
Vitamin K (μg) 5.1

Heating Instructions

Always ensure food is thoroughly heated and piping hot before serving. Please check seasoning and adjust if required.

MICROWAVE (850W): Cook from frozen. Remove sleeve, pierce film & cook on full power for 6 minutes. Peal film, stir gently, re-cover and cook for another 3 minutes. Rest for 2 minutes and stir gently before serving.
Appliances vary, adjust timing accordingly.

HOB: From frozen, gently heat in a suitable pan until boiling and thoroughly hot.
Adjust consistency and seasoning if required.


Serves 2 (640g)