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Vegan Lentil & Mushroom Curry

Saturday, 30 September 2017


I lovveeeee Indian food, the flavour and all the spices are perfect for me! It is so easy to vegan'ise an Indian dish, most already are. Lentils are a dietary staple in the regions of India, Sri Lanka, Pakistan, Bangladesh and Nepal and so verstile with many ways to use them and so many different dishes to create with them. This curry is super easy to make and can be altered to your taste and any vegetable would work in this dish. This is a mild curry, perfect if you don't like hot dishes.

1.  You will need 1 cup of red split lentils. Cook to package instructions. I chose to go with chestnut mushrooms because they have a better flavour and texture. You need a full can of chopped tomatoes, quarter can of coconut milk, 1 large white onion and 2 large cloves of garlic. For the spices, 1tbsp curry powder, 1tbsp garam masala, 1tsp turmeric and 1tsp cumin.


2. I would recommend putting all your spices and the crushed garlic into a small bowl so it's ready to add to the dish later.


3. Stir fry onion and mushroom until almost soft.


4. Add spices to onion and mushroom.


5. Stir fry the spices with the mushroom and onion for 3 minutes to infuse the flavour and cook thru the veggies. 


6. Add the chopped tomatoes, quarter can of coconut milk and tomato purée.


7. Leave to simmer for 5 minutes. Add slat and pepper for taste and add anymore seasoning based on your palette. 


8. Add in the cooked lentils and stir. Let it cook for 2 minutes.


9. Serve with rice and naan bread. 


If you try this recipe please comment down below, i would love to know what you thought of it! 


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