Last one from my 30-minutes-high-protein meal series is this lentil curry, which is utterly delicious!
Vegan, nut free, gluten free | Serves 3 | MAIN
Ingredients:
- 300g pumpkin (optional)
- Salt and pepper
- 4 tablespoons vegetable oil
- 1 cinnamon stick
- 1 star anise
- 1/2 teaspoon mustard seeds
- 3 cloves
- 3 cardamon
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1/2 teaspoon of each chili flakes, garlic powder, curry powder, turmeric powder and oregano
- 1 tomato (6-8 cherry tomatoes), chopped
- 200ml liquid veggie stock
- 300g silken tofu
- 240g canned beluga lentils, drained and rinsed
- 1 tablespoon maple syrup
- 1/2 lime, juice
- 1 spring onion
Steps:
1.If you are using a pumpkin, cut it in 0.5cm slices, season it with salt and pepper and 1 tablespoon of oil.
2.Place them in a tray, on a single layer, and bake them in a preheated oven at 200°C foe 25 minutes.
3.In a wide pan, add the remaining oil, along with the cinnamon, start anise, mustard seeds, cloves and cardamon.
4.Cook for a minute, then add the onions with a pinch of salt and cook until translucent.
5.Add the garlic and spices, and sauté for a minute.
6.Remove the cinnamon stick, star anise, cloves and cardamon.
7.Add the tomatoes, cook for 2-3 minutes, then add a splash from the vegetable stock.
8.Add the onion-tomato mixture in a food processor, along with the silken tofu and blend.
9.Add the mixture back to the pan, along with the cooked lentils and the remaining veggie stock.
10.Cook for 15 minutes on medium heat.
11.Finish with a pinch of salt and pepper, maple syrup, and lime juice.
12.Serve with basmati rice and peas, and some spring onions.
Enjoy!
Notes:
*The pumpkin is completely optional; you can skip it.