Vegan Lentil Curry
2016-06-26 06:12:04
Ingredients
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 cup dried lentils
- 1 tsp fresh ginger, grated
- 1 tsp turmeric
- 1 tsp oregano
- 1 1/2 tsp cumin
- 1 fresh chilli, finely chopped
- 1 can chopped tomatoes
- 1 can cannelloni beans
- 2 carrots, chopped
- 1 aubergine, chopped
- 1 red pepper, chopped
- 100g green beans, halved
- 150g spinach
- 1 cup veg stock/bouillon
Instructions
- Cook the lentils in a pan following instructions on the packet, until water is absorbed and it is the texture of a thick paste.
- Heat a large pan with oil on a low heat. Cook the onions, garlic and ginger until brown. Add the turmeric, oregano and cumin and stir for a few minutes.
- Pour in the cans of tomatoes, beans and bouillon stock, and add the cooked lentils. Stir and let it start to bubble.
- Combine the chopped vegetables and chilli, mix well and pop the lid on the pan. Leave for about 20-25 minutes for the vegetables to soften. Stir every 5 minutes to make sure the lentils aren’t sticking to the bottom of the pan.
- Once the vegetables are soft, turn off the heat. Serve with rice.
https://lydiaslittlekitchen.co.uk/