Vegan Green Lentil Curry Food

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VEGAN GREEN LENTIL CURRY



Vegan Green Lentil Curry image

An easy vegetarian curry which can be tweaked to suit your personal tastes regarding spice and heat. I used green peppers, but you can experiment with other types of vegetables like cauliflower, red pepper, okra, etc., as desired! Serve with basmati rice and sprinkle with fresh cilantro if you like.

Provided by missjazzcullen

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 10

1 tablespoon cooking oil
1 onion, finely chopped
1 green bell pepper, finely chopped
1 clove garlic, finely chopped
1 tablespoon garam masala
1 tablespoon mild curry powder
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can cooked green lentils

Steps:

  • Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric and cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 43.2 g, Fat 6.5 g, Fiber 15.6 g, Protein 15.3 g, SaturatedFat 1.1 g, Sodium 28.3 mg, Sugar 8.4 g

VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS



Vegan Indian Curry with Cauliflower and Lentils image

A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.

Provided by Maggie Pannell

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 4

Number Of Ingredients 17

3 tablespoons vegetable oil, divided
1 onion, finely chopped
1 (4 inch) piece fresh ginger, peeled and grated
1 large clove garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
½ cup red lentils
¾ cup hot vegetable stock
1 head cauliflower, cut into small florets
1 (14 ounce) can coconut milk
1 large carrot, peeled and diced
½ cup frozen green beans, thawed
3 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 pinch salt and freshly ground black pepper to taste
1 sprig fresh cilantro

Steps:

  • Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
  • Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
  • Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
  • Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 33 g, Fat 32.5 g, Fiber 10.5 g, Protein 12.5 g, SaturatedFat 19.9 g, Sodium 200.5 mg, Sugar 7.2 g

VEGETABLE LENTIL CURRY



Vegetable Lentil Curry image

Make and share this Vegetable Lentil Curry recipe from Food.com.

Provided by ontariomamaof7

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 onion, finely chopped
2 tablespoons curry powder
2 sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower, stemmed and separated into florets
1 cup brown lentils, rinsed
2 (14 1/2 ounce) cans diced tomatoes with juice

Steps:

  • Heat a large sauce pan or dutch oven over medium heat and add sauté liquid or pan spray.
  • Add onion, and cook 5 minutes, or until softened, stirring often.
  • Stir in curry powder and cook 1 minute, stirring constantly.
  • Add sweet potatoes, cauliflower, lentils, tomatoes with juice, and 1 1/2 C water.
  • Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes or until lentils and sweet potatoes are tender.
  • (Add additional water as needed.).

Nutrition Facts : Calories 336.5, Fat 1.5, SaturatedFat 0.3, Sodium 530.3, Carbohydrate 67.1, Fiber 24.5, Sugar 16.1, Protein 18.5

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