Vegetable & Lentil Curry with Rice
A hearty and affordable curry perfect for family meals.
Allergens: contains soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 100g carbs · 5g sugars · 15g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Lentilsuse 250g | £2.10500g · £0.42 per 100g | £1.45250g · £0.58 per 100g |
| Onionspack 1kg · use 200g | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Carrotsuse 200g | £0.55500g · £0.11 per 100g | £0.44480g · £0.09 per 100g |
| Potatoesuse 400g | £1.562kg · £0.08 per 100g | £1.322kg · £0.07 per 100g |
| Curry powderuse 20g | £1.2580g · £1.56 per 100g | £1.3080g · £1.65 per 100g |
| Tinned tomatoesnot compared | £1.30 | – |
| Riceuse 200g | £1.391kg · £0.14 per 100g | £0.63480g · £0.13 per 100g |
| Basket total (full packs) | £7.80 | £6.09 |
| Cost of what this recipe uses | £2.38 | £2.70 |
| Per serving | £0.60 | £0.68 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Tinned tomatoes.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 200°C (180°C fan)/400°F/Gas 6. Chop the onions into quarters, the carrots into chunks, and the potatoes into wedges. Place the potatoes in a roasting tin, drizzle with 1 tbsp vegetable oil, season with salt and black pepper, and roast for 25 minutes until golden and tender.
- Heat 2 tbsp vegetable oil in a large pan over medium heat. Add the chopped onions and cook for 5 minutes until soft and translucent.
- Add the curry powder to the pan and cook for 1 minute, stirring constantly to prevent burning.
- Add the chopped carrots, lentils, and the roasted potatoes to the pan. Stir well to combine, and cook for 2 minutes.
- Pour in the tinned tomatoes and 200ml water. Stir well, bring to a simmer, and cook for 15 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened. Season with salt and black pepper to taste.
- While the curry is cooking, wash the rice in a colander under cold running water until the water runs clear. Drain well, then place in a saucepan with 400ml water, a pinch of salt, and a bay leaf. Bring to the boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and leave to steam for a further 10 minutes, then fluff with a fork.
- Once the rice is cooked, divide it into 4 portions and place each portion in a separate microwave-safe container. Spoon the curry over the rice, ensuring each portion has an equal amount. Cover with a lid or cling film, and refrigerate for up to 24 hours or freeze for up to 1 month.
Tips
- To make this recipe cheaper, use cheaper cuts of meat or swap the potatoes for sweet potatoes.
- To batch-cook and portion this recipe for the week, cook the curry and rice as described, then divide into 4 portions and store in the fridge for up to 24 hours or freeze for up to 1 month.
- To reheat this recipe safely, thaw the frozen portions in the fridge overnight, then reheat in the microwave on high for 2-3 minutes, stirring halfway through, until steaming hot throughout. Do not reheat more than once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Lentils · about 250g left
Dried: keep sealed in the cupboard for months. Opened tins: move to a covered container in the fridge, use within 2 days, or freeze. Use it in: Lentil and vegetable soup, Slow Cooker Lentil Chilli, Scotch Broth. - Onions · about 800g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 800g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Potatoes · about 2.1kg left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Beef & Potato. - Curry powder · about 80g left
Keeps for months in the cupboard once sealed. Use it in: Slow Cooker Lentil Chilli. - Rice · about 800g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, Jerk chicken with rice and peas.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).