Vegan Split Red Lentil Curry
- Split red lentil 180 g
- Onion 1 sm
- Vegetable oil 2 tbs
- Garam masala 1 tbs
- Turmeric 2 tsp
- Salt 1 tsp
- Ground coriander 1 tbs
- Paprika 1 tbs
- Salt 2 tsp
- Minced ginger 1 tbs
- Minced garlic 2 clv
- Can of chopped tomato 1 pce
- Full fat coconut milk 3 tbs
- Broccoli 2 hfl
- Yellow bell pepper 1 med
- Spinach 2 hfl
- Brown sugar 2 tbs
- Vegetable stock 450 ml
- Ground almond 4 tbs
Start by chopping the onion finely and by grating the ginger and the garlic. Take a large skillet/wok add in the vegetable oil along with the chopped onion and minced garlic/ginger. Cook until soft on low heat.
Once the onion is soft add in the seasoning. Fry it for a minute to let the aromatics come out of the spices, then add in the vegetable stock.
Wash the red lentils through until the water is clear. Chop the pepper into bite-sized pieces. Add the red lentils and peppers to the tomato base. Cover it and cook on low for 20-25 minutes or until the red lentils turn soft but not mushy. If needed add more water.
Next, add in the coconut milk, brown sugar, broccoli, and spinach. Cook for an additional 10 minutes. Add more salt if needed. Serve with fresh coriander, crispy naan bread, and basmati or jasmine rice.