Vegan Curry with Lentils
Quick and easy to make, this vegan curry has everything you need to make a delicious evening meal.
Servings: 4
Calories: 434kcal
Ingredients
- 1 red bell pepper
- 1 can (400 g) lentils
- 1 can (400 g) cut tomatoes
- 1 large onion, peeled and cubed
- 3 cloves garlic, peeled and minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons fresh coriander, chopped
- ½ cup water
- 1 tablespoon vegetable oil
- pinch of salt, to taste
Instructions
- Wash, cut and prepare all the required ingredients, including spices.
- Heat up the vegetable oil in a large pan, over medium heat. Add the chopped onion and fry for about 5 minutes, stirring occasionally, until it starts to become translucent.Add the garlic and fry for about 1 minutes, until fragrant.
- Add the chopped bell pepper, cumin, paprika, cayenne pepper, salt and freshly ground black pepper. Mix well.Add the canned tomatoes with the juice. Mix well.
- Drain the canned lentils and add to the tomato mixture. Mix well. Add half a cup of water and bring the mixture to boil.
- Add the chopped fresh coriander. Mix through.Reduce the heat to medium-low and simmer for about 10 minutes.
- In about 10 minutes, the curry will reduce a bit in volume and become thicker. Give it a taste and add more salt/pepper if needed.
- Serve hot with a side of plain white rice.
- Enjoy!