As promised in my previous post, here is the recipe for the curry I served as the main dish next to my homemade Naan Bread. As opposed to regular curries this is seasoned with the Indian “barbecue” spice, Tandoori. Also pictured here is a vegan take on the traditional Indian yogurt dip – Cucumber & Mint Raita. The recipe for this will be uploaded some time during this day and I will add in a link once it is published.
By now you might know that I love finding new and exciting ways to include more vegetables into our diet, and making a plant-based curry is by far one of the simplest way of achieving just that. Adding in the fact that I have a certain fondness for Indian food, leaves me beyond satisfied. As it is with all Indian food, it is very important that you adjust the spices according to how spicy you can handle it. Personally, I love adding in lots of seasoning so the dish packs a lot of heat, but this will vary greatly on your taste-buds. The Raita served next to the curry helps balance the spiciness perfectly, which is why I highly recommend you make that as well. In order to make it into a complete Indian dinner, serve with homemade Naan Bread too!
- 6 cups cooked lentils (or beans) of your choice (I used a red lentils)
- 3 cups cubed sweet potato (peeled if you wish)
- 3 cups canned tomatoes
- 1 cups vegan vegetable broth
- 3 carrots, cubed
- 2 onions, chopped
- 6 garlic cloves, minced
- 2 tbsp nutritional yeast
- juice from 1 lemon
Seasoning, to taste:
- ground cumin
- ground ginger
- high-quality curry powder
- tandoori masala
- black pepper
- maldon salt
- Heat up a large pot before adding in the onion and garlic. Cook this whilst stirring for a few minutes, or until they have turned a light brown. Add in all the remaining ingredients, except for the spices and lemon juice, and bring this to a boil. Proceed to adding in 1/2 tsp of each of the spices. The longer curries cook, the more flavour the lentils will absorb.
- When the sweet potatoes are completely cooked and tender, start adding in more of the spices. The reason behind adding in a bit of the various seasoning at first was to allow it to really marinate with the sauce, but we do not want to make it too spicy all at once. Now is the time to fine-tune the seasoning, and keep adding in more until you are satisfied with the taste. Then finish it off with the lemon juice. Serve warm and enjoy!
If you have any left-overs, store it in the fridge once it has cooled. When heating this up again you will most likely need to add a bit more water, but this will not affect the taste whatsoever.