Vegan Lentil and Vegetable Curry with Basmati Rice

Servings: 4 | 50 minutes | 550 kcal

This dish is a staple in many Indian households. Lentils, known as 'dal' in India, are a primary source of protein for vegetarians and vegans. Combined with a variety of vegetables and spices, this dish offers a flavor and nutritional punch.

On a trip to India, I learned the secret of making a perfect vegan curry. The locals shared this traditional recipe with me, which has been passed down through generations. It' perfect for those who prefer a hearty vegan dish.

Ingredients

200 grams green lentils
2 cups mixed vegetables (carrots, peas, bell peppers, etc.)
1 pieces onion
2 pieces garlic cloves
2 teaspoons vegan curry paste
400 ml coconut milk
1 cups basmati rice

Instructions

Rinse the lentils and soak for 30 minutes.
In a large pot, sauté the onion and garlic until golden.
Stir in the curry paste, then add the lentils and mixed vegetables.
Pour in the coconut milk, fill the can with water and add to the pot.
Bring to a boil, then cover and simmer for 20-25 minutes, until the lentils are soft.
While the curry is simmering, cook the basmati rice according to package instructions.
Serve the curry hot over the rice.