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Curry in a Hurry

Curl-up to a warm and spicy bowl of curry from the Easy Peas-y Cookbook for Kids!


  • 2 Tbsp (30 mL) canola oil
  • 2 Tbsp (30 mL) tamari or low sodium soy sauce
  • 1/4 cup (60 mL) green curry paste
  • 2 garlic cloves, minced
  • 1 Tbsp (15 mL) fresh ginger, grated
  • 1 tsp (5 mL) ground turmeric
  • 1 can (14 oz/400 mL) light coconut milk
  • 1 cup (250 mL) low sodium vegetable or chicken broth
  • 1 cup (250 mL) dry green lentils, rinsed & drained
  • 1 onion chopped
  • 3 carrots, peeled & chopped
  • 1/2 head cauliflower, chopped
  • 2 Tbsp (30 mL) canola oil
  • salt & pepper to taste


Preheat oven to 350°F (180°C).

In a large pot on medium heat, add canola oil, tamari or soy sauce, green curry paste, garlic, ginger and turmeric. Sauté for 3-5 minutes, until fragrant. Add coconut milk and broth. Bring to a simmer, then add lentils. Cook for 30 minutes, until lentils are tender.

While lentils are simmering, add chopped onions, carrots and cauliflower to a parchment-lined baking sheet. Season with salt and pepper, add oil and toss gently. Bake in preheated oven for about 15 minutes.

Add roasted vegetables to lentil curry mixture. Cook together for another 3 minutes.

Serve with steamed rice or warm roti.


Personalize your curry bowl with fresh cilantro, shredded red cabbage, toasted cashews, chili flakes or freshly squeezed lime.

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