Budget recipe: vegan red lentil curry with yellow curry paste
Do you still follow it: a vegan red lentil curry with yellow curry paste. Anyway: this easy meal conjures up quickly, is spot on thanks to those lentils and the fact that you can put almost any vegetable in it. Make up whatever you have or can salvage from the supermarket. It became spinach.
Kitchenware
- 1 chopping board and knife
- 1 large pan
- 1 saucepan(for rice, if necessary)
Ingredients
- 500 g dried red lentils
- 2 tin coconut milk (2×400 ml)
- 1 onion
- 2-4 cloves garlic
- 3 cm ginger
- 2-3 el yellow curry paste, e.g. from Koh Thai
- 750 ml hot water
- 2 stock cubes
- 6 toes*
- 1 cucumber*
- 3 hands handfuls of spinach (more is also possible)
- 4 lime leaves (we have them in the freezer as standard)
- (olive) oil for frying
- side dish: rice or flatbread
- optional as topping: (vegetable) yoghurt, coriander, pepper, mint, sambal
Instructions
- Wash, peel/peel and chop all vegetables and spices. (I find winter carrots a tough vegetable: I therefore pre-cook them for 20 minutes. I also peel ginger before cutting it.
- Briefly fry the onion, garlic and ginger in a large pan.
- Pour in the coconut milk.
- Add the dried lentils & yellow curry paste.
- Add the hot water with bouillon cubes.
- Add hard vegetables and simmer for 30 minutes until tender. Stir frequently, as lentils tend to cake
- Add the soft vegetables such as cucumber only at the last minute and simmer for up to 10 minutes.
- Serve with rice, flatbread and don't forget the yummy toppings! Enjoy!
Notes
*The great thing about a curry dish is that you can put all kinds of vegetables in it. This time, a vegetable box from Too Good To Go brought me spinach, winter carrots and cucumber, among others. But this curry is also delicious with courgette, aubergine, tomato, potato and/or cauliflower.