Healthy Recipes

Vegetable Curry

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Vegetable Curry
This is a very easy vegetable curry to make at home that tastes amazing and will leave you feeling satiated. You can also add a protein option like chicken...
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Prep Time
10 min
Prep Time
10 min
  1. 1tsp coconut oil
  2. Chopped ginger and garlic (this is flexible, use as much or as little as you like)
  3. 1tsp mustard seeds
  4. 1tsp fennel seeds
  5. 1tsp coriander seeds
  6. 5 Kashmir chillies
  7. 1/2 onion, chopped
  8. 6 celery sticks, chopped
  9. 1 pepper (choose your own colour)
  10. 1 courgette
  11. A handful of mushrooms
  12. 2x tins of quality chopped tinned tomatoes, or fresh chopped tomatoes
  13. Pre-cooked yellow split peas or lentils of choice
  14. 1 pinch garam masala
  1. Fry the ginger, garlic, onion, celery chillies and spice seeds in the coconut oil until the onion softens. (If you want to use chicken, you can add it in at this stage, or cook separately and add later).
  2. Add the chopped vegetables. Cook through until soft.
  3. Add the tomatoes, simmer for five minutes, then add the lentils.
  4. Simmer for a few more minutes and add the garam masala, and seasoning, then cook for a further 15 minutes.
  5. Serve with rice, or alone.
  1. Macros for the whole pan - F14, C80, Fi37, P88
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  5. *macros is short for macronutrients - its basically how much protein, carbs, fibre and fat something has in it. If you do something called flexible dieting, or if It Fits Your Macros (IIFYM) then you basically set up how many calories you have a day, and break that down into how many grams of each macronutrient you have to eat...
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Ellen and Zoe are two girls who love life, lifting weights and eating well. Eat and Lift With Us is our blog about a journey we're on to be strong, healthy and happy. It's about everything we're learning each day about training hard and eating well, including the food we eat and how we make it. The title Eat and Lift With Us is our invitation to you to join us, see what we do, what we eat, and the laughs we have along the way.

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