One-Pot Curry in a Hurry

Part of the Moody Eater Makes series, where I make 5 recipes from a cookbook and let you know if it’s worth a TRY or a BYE.

I tested Bettina Campolucci Bordi’s Garden Vegetable Soup recipe (p. 56 in her cookbook Happy Food ).

Curry is a food I normally order in rather than cook at home because It’s usually a very complex recipe, with rich ingredients I don’t use often enough. Also, the portion sizes within most recipes are made for more than one person. But Bordi manages to create a curry recipe that is quick yet delicious and it’s made for 2 people. This is definitely a mild curry recipe, almost too mild.

✰✰.5 star TRY because I had to add heat to mine.

Bettina Campolucci Bordi’s One-Pot Curry in a Hurry

Simple mild curry dinner
Servings 2
Prep Time 15 minutes
Cook Time 30 minutes


  • Skillet with lid


  • 2 tablespoons olive oil
  • 1 shallot finely chopped
  • 1 garlic clove peeled and chopped
  • 1 tablespoon good-quality yellow curry spice mix plus more if required
  • 1 carrot chopped into small pieces
  • ½ aubergine eggplant, chopped into small pieces
  • 1 potato chopped into small pieces
  • 45 g 1½ oz/¼ cup dried red lentils
  • 400 ml 14 fl oz/ 1½ cups coconut milk
  • 1 tablespoon peanut butter
  • big handful of spinach
  • big bunch of basil
  • salt and pepper to taste

To serve

  • pomegranate seeds
  • chopped peanuts
  • squeeze of lime
  • coriander cilantro leaves
  • edible flowers optional


  • Heat a frying pan (skillet) over medium heat. Add the oil and gently fry the shallot and garlic until transparent. Then add the curry spice mix, carrot, aubergine and potato and fry for another 5 minutes.
  • Stir in the lentils followed by the coconut milk and simmer over low heat, covered, for 25 minutes.
  • Remove the lid, taste and adjust the seasoning with salt or more spice mix, add a dollop of peanut butter and stir in a handful of spinach and basil. I also love to scatter over pomegranate seeds and peanuts for extra crunch and give it a final squeeze of lime to cut through the creaminess of the curry, then throw over a few coriander leaves and edible flowers, to add some colour.
  • Serve as it is or with some steamed rice, quinoa or buckwheat on the side.


TIP: Curries are great when cooked in bigger batches – often they taste even better the next day because the flavours have had a chance to marry. – Bettina Campolucci Bordi pg. 48 of Happy Food or on her site
Calories: 360kcal
Course: Dinner
Cuisine: Indian, One-Pot Meal
Keyword: Curry, Quick Meal, Stew, Vegetarian

Did you make this recipe?

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