Vegan curry
**Recipe: Creamy Vegan Lentil Curry**
**Ingredients:**
- 1 cup dry green or brown lentils, rinsed and drained
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (400g) diced tomatoes
- 1 can (400ml) coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (adjust to taste for spice)
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
- Cooked rice or naan bread for serving
**Instructions:**
1. **Cook Lentils:** In a medium saucepan, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer until lentils are tender but not mushy (usually about 20-25 minutes). Drain any excess water.
2. **Sauté Aromatics:** In a large skillet, heat vegetable oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. **Add Spices:** Stir in curry powder, ground turmeric, ground cumin, ground coriander, and cayenne pepper. Cook for 1-2 minutes to toast the spices, stirring constantly.
4. **Combine Lentils and Tomatoes:** Add the cooked lentils to the skillet, followed by diced tomatoes. Stir well to combine.
5. **Simmer with Coconut Milk:** Pour in the coconut milk, stirring to create a creamy consistency. Allow the mixture to simmer for about 15-20 minutes, letting the flavors meld together. Season with salt and pepper to taste.
6. **Serve:** Once the lentil curry has thickened and the flavors have melded, remove from heat. Serve over cooked rice or with warm naan bread.
7. **Garnish:** Garnish with fresh cilantro before serving for a burst of freshness.
Enjoy this hearty and flavorful creamy vegan lentil curry as a satisfying and nutritious meal!
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