Indian Spiced Vegetables - School Meal

Number of Portions
Indian Spiced Vegetables - School Meal


- 6 tbsp olive oil
- 6 onions, chopped
- 2 kg vegetables, chopped (courgette, aubergine, red pepper, carrot, celery)
- 1 (sachet)
- 1.2 kg tinned chopped tomatoes
- 300 grams red lentils, soaked
- 500 ml water


Heat the oil and fry the onion and vegetables for 15-20 minutes, over a high heat, stirring.

Add the sachet of Schwartz for Chef Indian Curry Recipe Mix, lentils, tomatoes and water. Bring to the boil, stirring.

Simmer for 40-45 minutes, until the vegetables are tender and the sauce has thickened.