Bettie Brimstone (infloresence) wrote in vegancooking,
Bettie Brimstone

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Sweet and Smokey Lentil Curry

Sweet and Smokey Lentil Curry


spice paste

-2 tsp cumin
-2 tsp paprika
-1 tsp chilli
- 4 cloves
- 4 cardamom pods
- 2 tsp blac peppercorns
- 2 tsp garamasala
- 2 tsp minced ginger
- 1 tablespoon minced garlic
- 2 tsp sugar
- 2 tablespoons olive oil

body of curry

-1 brown onion
-2 cups of finely diced tomatoes (very ripe if fresh, or use canned)
-1 red capsicum
-2 cups of red lentils
-4 cups of massel vegan veggie stock, dissolved in water
-1 carrot, diced
-four sticks of celery, diced
-1 cup of cabbage, shredded


- scatter spices across tinfoil and grill until browned or very slightly burnt. Grind well in a mortar and pestle, then add the garlic, ginger and oil. Mix to a paste.
-Fry the onions on a medium heat in the spice paste, adding a little more oil if needed. Add the celery, carrot, cabbage and capsicum and fry for a few minutes to coat in the spices. Add tomatoes, then stock, and simmer for five minutes. Add lentils and cook for twenty minutes or until the lentils are soft and all the vegetables are cooked.
-Serve with a great big dollop of hommus on top and some crusty bread. Serves about four.

Nutrition Information (per serving):

Calories: 269
Total Fat: 8.1 g (1.1g sat. fat, 1.1g polyunsat, 5.2 monounsat.)
Cholesterol: 0.0 mg
Sodium: 242 mg
Potassium: 1,086.9 mg
Carbohydrates: 41.7 g (Fiber: 13.7g, Sugars: 4.0 g)
Protein: 12.2 g

x-posted to my lj
Tags: beans-lentils, ethnic food-indian-curries, main dishes-curries
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