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–+ servings
This vegan lentil curry is packed with protein and takes just 30 minutes to make - a perfect midweek meal.
A vegan lentil curry with pumpkin
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Duration30 minutes
Prep Time30 minutes
Servings3

Ingredients

  • 300 g pumpkin (optional)
  • Salt and pepper
  • 4 tbsp vegetable oil
  • 1 cinnamon stick
  • 1 star anise
  • 1/2 tsp mustard seeds
  • 3 cloves
  • 3 cardamon
  • 1 onion, chopped
  • 2 cloves of garlic , chopped
  • 1/2 tsp of each chili flakes, garlic powder, curry powder, turmeric powder and oregano
  • 1 tomato (6-8 cherry tomatoes), chopped
  • 200 ml liquid veggie stock
  • 300 g silken tofu
  • 240 g canned beluga lentils, drained and rinsed
  • 1 tbsp maple syrup
  • 1/2 lime, juice
  • 1 spring onion

Instructions

  • If you are using a pumpkin, cut it in 0.5cm slices, season it with salt and pepper and 1 tablespoon of oil.
  • Place them in a tray, on a single layer, and bake them in a preheated oven at 200°C foe 25 minutes.
  • In a wide pan, add the remaining oil, along with the cinnamon, start anise, mustard seeds, cloves and cardamon.
  • Cook for a minute, then add the onions with a pinch of salt and cook until translucent.
  • Add the garlic and spices, and sauté for a minute.
  • Remove the cinnamon stick, star anise, cloves and cardamon.
  • Add the tomatoes, cook for 2-3 minutes, then add a splash from the vegetable stock.
  • Add the onion-tomato mixture in a food processor, along with the silken tofu and blend.
  • Add the mixture back to the pan, along with the cooked lentils and the remaining veggie stock.
  • Cook for 15 minutes on medium heat.
  • Finish with a pinch of salt and pepper, maple syrup, and lime juice.
  • Serve with basmati rice and peas, and some spring onions.