Lentil curry, I always make myself very happy with that! When someone says we are going to eat lentils, my eyes light up. As legumes, lentils are very nutritious and are good meat substitutes. It also contains a lot of fiber (much more than in unpolished rice, for example). This is good for your digestion. It is also good source of protein and iron. So excellent food for vegetarians or vegans.
Indian cuisine is one of my favorites, although it is not known to be vegan friendly. On the contrary. When dining out at an Indian restaurant, it is important to always ask how they cook their naan bread and if they use ghee (clarified butter) in their dishes. During my trip to India, I was still a vegetarian so it wasn’t such an issue, but now that I eat vegan, it’s a little more difficult to enjoy eating out.
Indian dishes
Check the following dishes during your next restaurant visit: Chana Masala(chickpea curry) is always basically vegan, but do ask if they can use oil instead of ghee. You also have dahl soup, which is also vegan, again ask in advance not to put ghee in the soup. Of course, also my favorite: the vegetable biryani. This is fried rice with spices and delicious flavors. As you can see, there are options, but for now, first let’s get to work on a lentil curry at home!
This dish is delicious with bit of rice. Although it doesn’t really have to, because you can also use lentils as a rice substitute. I do like rice with this lentil curry or naan bread. Do you choose rice? Then use a maximum of 50 grams per person of rice, which is enough. Preferably whole grain rice, it’s just a little bit nicer for your gut anyway.
Looking for other curries?
Chickpea curry
Cauliflower Curry
Creamy pumpkin curry
Rogan Josh curry
Indonesian rendang curry with jackfruit
View all curries >>
Linzen curry
Ingredients
- 115 g rode linzen
- 50 g spliterwten
- 5 dl water
- 3 groene chilipepers
- 2 tl kurkuma
- 2 grote uien
- ½ el kokosolie
- 400 g blokjes tomaten uit blik
- 1 tl mosterdzaad
- 1 tl komijnzaad
- 2 teentjes knoflook
- 2 gedroogde rode pepers
- ½ garam masala
Preparation
- Snijd de groene pepers in stukjes. Wil je pittig? Haal dan de zaadlijsten er niet uit. Snijd de ui. En pers de knoflook.
- Doe de linzen en spliterwten in 1 pan en voeg de gesneden groene pepers, ui en kurkuma erin. Breng aan de kook en laat de linzen en spliterwten ongeveer 30 minuten koken. Of totdat de spliterwten zacht zijn. Dit kan door af en toe een spliterwt te proeven. Giet het water af wanneer nog niet is verdampt na 30 minuten.
- Wil je rijst erbij? Kook dit dan volgens de verpakking. Een naanbrood is ook lekker.
- Pureer de linzen door met de bolle kant van een lepel erop te duwen. Bij ons was het niet nodig, omdat ze zacht werden door het koken. Voeg de tomaten toe en doe er beetje zout bij. Goed mengen.
- Pak nu een koekenpan. Verhit de olie in de pan. Voeg het mosterdzaad, komijnzaad, garam masala en de knoflook toe. Verkruimel de gedroogde rode pepers boven de pan. Roerbak het mengsel totdat de knoflook bruin wordt.
- Schep het kruidenmengsel bij de linzen, spliterwten en tomaten.
- Doe de deksel op de pan. Laat het 5 minuten staan. Daarna schep je het geheel goed door en kun je het serveren.
Notes
Basic recipe from: Mini Bible Vegetarian Dishes
