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Vegetable and lentil curry
Vegetable and lentil curry

Vegetable and lentil curry

Portions 6
Preparation Time
Cooking Time


2 tbsp (30 ml) canola oil

1 bag of Arctic Gardens slow cooker vegetable mix

1 tbsp (15 ml) curry powder or Indian curry paste

1 ¼ cup (310 ml) vegetable stock

Salt and freshly ground black pepper

1 can 19 oz (540 ml) Bonduelle lentils (or chick peas) drained and rinsed

¼ cup (60 ml) plain yoghurt

1 cup (250 ml) fresh cilantro, coarsely chopped


1. In a pot, heat oil on high heat and sauté the vegetables for 5 minutes.

2. Add the curry and stock. Season and cook uncovered for 10 minutes.

3. Add the lentils, stir and cook for another 5 minutes.

4. Add the yoghurt and cilantro to the curry or garnish each serving with yoghurt and a good amount of cilantro.



Nutrition Facts (per serving):

Calories: 175

Protein:  9 g

Fat:    6 g

Carbohydrate:  23 g

Fibre:   6 g

Sodium: 315 mg

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