This recipe is one I started cooking after I went vegan. It's quick to make, yet so tasty. It lasts up to 5 days in the fridge and you can also freeze it.
Vegan, nut free, soy free | Serves 3 | MAIN
Ingredients:
- 1 tablespoon of coconut oil
- 1 onion, finely diced
- 2 cloves of garlic, finely diced
- 1/3 teaspoon of each curry, coriander and garlic powder
- 1/3 teaspoon of each Dhow Nature Foods turmeric, chilli flakes, and ginger (10% discount code: DHOWLIKENATALI)
- 80g tomato passata
- 1 vegetable bouillon cube
- 250g dried red split lentils, thoroughly washed and drained
- 400ml coconut milk
- Salt and pepper to taste
Serve with:
- Fresh coriander
- A squeeze of lemon juice
Steps:
1.In a medium size pot, on a medium heat, add the oil, onion and garlic and sauté for a couple of minutes until translucent.
2.Add all the spices and sauté of a minutes or so (deglaze the pot with splashes of water if needed).
3.Add the tomato passata and vegetable stock and cook for 2-3.
4.Add the lentils, coconut milk and of 125ml boiling water.
5.Bring to boil, cover, lower the heat and simmer for 18-20 minutes.
6.Check and adjust the seasoning to your liking.
Serve with basmati rice and coconut yogurt.
Enjoy!