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You are here: Home / Dinner / Lentil curry

Lentil curry

13th January 2017 by letseatsmart Leave a Comment

Rich and satisfying, this vegan lentil curry hits all the right spots. So, if you love Indian cuisine, you need to try this!

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Lentil curry

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It’s a cinch to make. Ready?
Course Dinner, Lunch
Author Let’s Eat Smart

Ingredients

  • 200 g dried lentils
  • 3 garlic cloves, crushed
  • 4 mushrooms
  • 2 small carrots
  • 5 baby corns
  • 1 handful ripe cherry tomatoes
  • ½ tsp ginger powder
  • ½ cup frozen garden peas
  • 1 red onion
  • 400 g passata
  • ½ cup creamed coconut
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp turmeric
  • 1 tsp curry
  • olive oil

Instructions

  • Cook your dried lentils according to instructions on the pack. I cooked mine for 30 minutes on medium high heat. When cooked, drain and set aside.
  • Boil the carrots in salted water, add in the baby corns and peas when the carrots are starting to go soft, and simmer for 10 minutes.
  • Heat a little olive oil in a frying pan and add the chopped onion. Cook until soft, transparent and the edges are turning golden.
  • Add the tinned tomatoes, garlic, sliced mushrooms and all the spices and cook for 15 minutes, stirring in between.
  • Stir in the lentils, carrots, baby corns and peas, add this point you can add a little bit of the vegetable stock to make the sauce a little thinner. Stir in the coconut milk and simmer for further 15mins.
  • Serve with rice, quinoa or zucchini noodles, seasoned with finely chopped coriander, or other herbs of your choice.

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Filed Under: Dinner, Lunch

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Welcome to Let's Eat Smart, a vegan food blog where everyone from novice cooks to professional chefs can find sweet and savoury recipes to inspire and treasure. Here you’ll find my favourite vegan recipes. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs.

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