Creamy vegetable curry with Freen ISle Mixed Country Veg

Products Used

Mixed Vegetables

Creamy vegetable curry

Use our Mixed Vegetables to make this creamy vegetable curry that will leave no plates empty! This recipe requires few ingredients and can be made in just over half an hour. Perfect for batch cooking and enjoying at a later date too.


2 tablespoons vegetable oil

1 onion, finely chopped

3 garlic cloves, finely chopped

1 inch sized piece of fresh ginger, finely chopped

½ teaspoon turmeric

½ teaspoon chilli flakes

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon curry powder

450 grams red lentils

500 ml veg stock

1 x 400 g tin chopped tomatoes

200 grams Green Isle Frozen Mixed Vegetables

4 tablespoons Greek yogurt plus more to garnish

To serve

Small bunch coriander, chopped

Naan bread and rice to serve


  1. Heat the oil in a large pan and fry the onion for 10 minutes until completely softened and translucent.
  2. Add the garlic and ginger and cook for 1 – 2 minutes then add the spices and cook for 1 min, until fragrant.
  3. Stir in the lentils, stock and the tinned tomatoes and bring to the boil, then cover and simmer for 20 mins until the lentils are tender.
  4. Add the Green Isle Mixed Vegetables and cook for 10 minutes then stir in the yogurt and some seasoning.
  5. Sprinkle over the coriander and serve with naan bread and rice with an extra dollop of yoghurt on top.
  6. Enjoy!

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