Mild lentil and butter bean curry

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Mild lentil and butter bean curry

Suitable for vegans
Category Main course
Serves 8
Preparation 10 mins
Cooking 25 mins

Rating: Rated 0 / 5 (0 ratings)

This is a creamy mild curry that's a perfect introduction of extra flavour for kids. There's no heat to it, but if your family likes food a bit spicier, feel free to add a little pinch of chilli powder. As it is, it's perfect for toddlers as well as the rest of the family. I've puréed the vegetables into a smooth sauce, then added in some butter beans for bulk. Their potato-like texture is appealing to little ones, while still giving them some extra protein.
This recipe makes quite a lot, so we usually keep any extra in the freezer for quick meals.


  • 1 tbsp oil
  • 2 carrots, chopped
  • 100g red lentils, rinsed
  • 1 tsp mild curry powder
  • 1 onion, chopped
  • 750ml vegetable stock
  • 1 tsp tomato purée
  • 400g can butter beans, drained and rinsed


Stage 1

Heat the oil in a large pan and add the onion. Cook for a few minutes until soft but
not browned, then add the carrot and cook for a further 2 minutes, stirring often.

Stage 2

Stir in the stock, lentils, tomato purée and curry powder and simmer uncovered for
20 minutes.

Stage 3

Using a food processor or blender, purée the mixture until smooth. Pour it back into
the pan. The mixture should be thick, but if it isn't, stir in 1 teaspoon of cornflour dissolved in 2 teaspoons of water to thicken.

Stage 4

Add the butter beans and reheat for a few minutes. Serve with rice or naan bread.


Mild lentil and butter bean curry


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kate Hackworthy
Photography: Kate Hackworthy

Nutritional info

Nutritional values are per serving.

  • Calories: 113g
  • Fat: 2g
  • Saturated fat: 0g
  • Protein: 6g
  • Carbohydrates: 15g
  • Sugars: 4g
  • Fibre: 5g
  • Salt: 0.08g

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