Indian Lentil Curry

Nika’s Pick28g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

curry

• 3 tbsp canola oil
• 4 cloves garlic
• 20 g fresh ginger
• 1 red chili pepper
• 3 tsp curry powder
• 2 tsp ground cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp ground coriander
• 400 g canned tomatoes
• 400 ml coconut milk (canned)
• 500 ml vegetable broth
• 150 g red lentils (or yellow lentils)
• 60 g peanut butter (or almond)
• 1 tsp salt
• 1/2 lemon (juice)
• 150 g carrot (diced)
• 250 g cauliflower (florets)
• 100 g frozen peas

serving

• fresh coriander (chopped)
• 400 g jasmine rice

Contains: celery, nuts

How to make it

1. Before you start preparing the curry, cook the rice or prepare homemade naan flatbreads.
2. In oil, briefly sauté finely grated garlic, ginger and chili pepper - without seeds for a milder version. Two peppers for a spicier version. Sauté everything over medium heat for 1-2 minutes until the garlic becomes fragrant.
3. Add turmeric, curry powder, coriander, cumin and garam masala spice. Sauté all the aromatics, stirring constantly, for another minute.
4. Pour in canned tomatoes, peanut butterm, coconut milk and vegetable broth (or hot water with dried vegetable broth mix) to the aromatics. Bring everything to a boil, add the lentils, and cook covered until the lentils soften, about 15 minutes.
5. Once the lentils are tender, taste the curry and season with salt according to your broth's saltiness. Stir in juice from half a lemon, peas, chopped carrots and cauliflower.
6. Cook the curry for just 2-3 minutes more until the vegetables soften slightly, taking care not to overcook them. Serve with rice and cilantro.

Nutrition