Red Lentil Tikka Masala

A vegan take on the take out favourite



Prep time

15 minutes

Cook time

30 minutes

A delicious and authentically spicy curry that, with only 218 calories per portion, will help you to Eat Well for Less! 


2 tsps  garam masala
2 tsps chilli powder
2 tsps smoked paprika
1 tsp cumin
1 tsp  coriander
1 tsp ginger
1 tbsp sunflower oil
2 tbsps tomato purée
salt and pepper, to taste
1 red onion, diced
1 garlic clove, crushed
400g tinned chopped tomatoes
250ml  vegetable stock
200g red lentils 
1 tsp olive oil


  1. Begin by preparing the masala paste by adding all the spices, sunflower oil and tomato puree in to a pestle and mortar or processor and combine until smooth.
  2. Then, for the curry, heat the olive oil in a large frying pan, add onion and cook until softened, around 3-4 minutes. 
  3. Add the crushed garlic and cook for a further minute. 
  4. Add the masala paste and cook to release the flavours, then add the chopped tomatoes and vegetable stock and bring to the boil.
  5. Add the lentils, reduce heat and simmer for 20 minutes. 
  6. Remove from heat and serve.

Chef’s tips

Serve with a dollop of natural yoghurt and a warm chapati! 


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