Vegan Curry
9 servings
40 minutes
Vegan curry is a warm embrace on a plate filled with the aromas of Indian cuisine. It originated from traditional curry recipes but is adapted for vegan diets while preserving depth of flavor and richness of spices. This dish combines the tenderness of red lentils and chickpeas, the creaminess of coconut milk, and the brightness of spicy curry. Refreshing lemon juice adds a light tanginess, while spinach complements the dish with freshness. The perfect pairing with fluffy basmati rice makes it hearty and balanced. Vegan curry not only delights the palate but also nourishes the body with beneficial nutrients, turning every meal into a true celebration. It's not just food; it's a cultural journey into the world of Indian spices and flavor pleasures.
1
Chop onion, garlic, and tomatoes and fry in vegetable oil.
- Garlic: 2 cloves
- Spring onion with bulb: 6 heads
- Cherry tomatoes: 250 g
2
Boil salted red lentils.
- Red lentils: 1 glass
3
Combine the vegetable stir-fry and lentils in the pan.
4
Add chickpeas.
- Canned chickpeas: 2 jars
5
Pour everything with coconut milk.
- Coconut milk: 1 jar
6
Add curry seasoning to taste, about 1-2 tablespoons.
- Curry powder: to taste
7
Pour the juice of one lemon.
- Lemon: 1 piece
8
Add spinach, 2 bunches or enough to cover the pan in 1-2 layers, and simmer for 15-20 minutes.
- Spinach: 2 bunchs
9
Boil the rice in parallel.
- Basmati rice: 1.5 glass
10
Serve everything together.
