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Puy Lentil Curry

Puy Lentil Curry

Curry night has to be one of the best nights of the week right? This is a simple one to make plant-based too. Lentils carry the spicy flavours perfectly and are full of protein and fibre.

Recipe by Gaz Oakley


This recipe is a source of protein and fibre and low in saturated fat and sugar

  • Serves 4

  • 40 minutes

  • 3 pans

  • Beginner

Suitable for vegans

Puy Lentils


  • 1 Onion, peeled
  • 6 Cloves Garlic, peeled
  • 1 tbs Fresh Ginger
  • 1 tsp Sea Salt
  • 1 tbs Vegetable Oil, for frying
  • 1 x 250g Pouch of Merchant Gourmet Simply Cooked Puy Lentils
  • 1 tbs Curry Powder
  • 1 tsp Mild Chilli Powder
  • ½ tsp Turmeric
  • ½ tsp Ground Coriander
  • ½ tsp Ground Cumin
  • ½ tsp Ground Fenugreek
  • ½ tsp Ground Cinnamon
  • 2 tbs Tomato Puree
  • 2 Potatoes, peeled & cubed
  • 2 cups / 480ml low salt Vegetable Stock
  • 1 cup / 240 ml Vegan Cream, or Coconut Milk
  • 1 tbs Brown Sugar

Serve with

  • Fresh Coriander & Chilli Garnish
  • Rice


1. Add the onion, garlic, ginger & salt to your food processor with a splash of water & blitz to form a paste.
2. Place a medium sized, non-stick saucepan over a medium heat and add the spices. Pan roast them for a minute or two before adding the paste & the oil.
3. Sauté the mixture for 2-3 minutes, stirring often. Add the tomato puree followed by the potato & lentils
4. Keep cooking the mixture & stirring until everything is coated, then deglaze the pan with the vegetable stock & vegan cream
5. Add the brown sugar, then pop a lid on the pan and let the curry bubble away for 15-20 minutes. Turn the heat down low & don’t forget to stir it every 3-4 minutes, as the potato has a tendency to stick.
6. After 20 minutes of cooking, the liquid should have thickened considerably & it should smell beautiful.
7. Serve the curry with rice or sides of your choice & garnish with coriander and chilli.

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