ONE-POT VEGAN POTATO-LENTIL CURRY
This is a great one-pot dish that's tasty and filling. Careful when measuring out the curry paste - depending on its spiciness, 1 teaspoon can be enough sometimes. If you are using a mild one, you might need more. If you want to save calories, use reduced-fat coconut milk.
Provided by JessiT
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a pot over medium-low heat and cook onions, garlic, and ginger until fragrant, 3 to 5 minutes. Sprinkle with sugar and cumin, and cook until sugar caramelizes, about 2 minutes, making sure cumin does not burn. Stir in curry paste; cook for 1 to 2 minutes. Add potatoes, lentils, coconut milk, and tomatoes and their juice. Season with vegetable bouillon and bring to a boil.
- Cover and simmer until potatoes and lentils are cooked through, 20 to 25 minutes, stirring occasionally. Season with lemon juice, salt, and pepper.
Nutrition Facts : Calories 617 calories, Carbohydrate 82.2 g, Fat 26 g, Fiber 15.5 g, Protein 21.1 g, SaturatedFat 18.9 g, Sodium 389.8 mg, Sugar 10.9 g
VEGAN COCONUT-LENTIL CURRY WITH SWEET POTATOES
A hearty blend of warm Indian spices and nutritious lentils and sweet potatoes rounded out with creamy coconut milk. Perfect served with your favorite rice or some yummy naan.
Provided by VegHead
Categories Vegetarian Curry
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- Bring 3 cups of vegetable broth to a simmer in a medium saucepan.
- Meanwhile, heat coconut oil in a large pot over medium-high heat until hot. Add onion and saute until soft and translucent, about 5 minutes. Stir in tikka masala seasoning and cook for 1 minute. Add garlic and cook until fragrant, without burning the garlic, about 1 minute. Add tomatoes, ginger, turmeric, and salt. Cook and stir for 5 minutes.
- Mix in lentils, sweet potato, cayenne pepper, and hot vegetable broth; bring to a boil over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally to prevent sticking, until lentils and sweet potato are cooked through, about 40 minutes.
- Add coconut milk and stir to combine. Bring to a simmer. Remove from heat and serve over rice garnished with cilantro.
Nutrition Facts : Calories 504 calories, Carbohydrate 67.4 g, Fat 21.4 g, Fiber 16.2 g, Protein 15.6 g, SaturatedFat 17.6 g, Sodium 1028.7 mg, Sugar 4.6 g
HEARTY LENTIL ONE POT
Providing an impressive five of your 5-a-day in each portion, this filling vegan stew is low calorie and low fat, and also provides fibre, vitamin C, iron and calcium
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 12
Steps:
- Cover the mushrooms in boiling water and leave to soak for 10 mins. Boil the lentils in a pan with plenty of water for 10 mins. Drain and rinse, then tip into a pan with the dried mushrooms and soaking water (don't add the last bit of the liquid as it can contain some grit), rosemary and 2 litres water. Season, cover and simmer for 20 mins.
- Meanwhile, heat the oil in a large pan and fry the onions for 5 mins. Stir in the fresh mushrooms and garlic and fry for 5 mins more. Stir in the lentil mixture and bouillon powder, then add the carrots, celery and potatoes. Cover and cook for 20 mins, stirring often, until the veg and lentils are tender, topping up the water level if needed.
- Remove any tough stalks from the cavolo nero, then add to the pan and cover and cook for 5 mins more. If you're following our Healthy Diet Plan, serve half in bowls, then chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in a pan until hot.
Nutrition Facts : Calories 485 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 16 grams sugar, Fiber 17 grams fiber, Protein 21 grams protein, Sodium 0.4 milligram of sodium
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