Autumn Vegetable and Lentil Curry Recipe (Vegan)
September 18, 2017
Today I've got the perfect recipe for getting cosy now that the days are getting shorter- and it's packed full of seasonal produce and goodness! Buying seasonal is great because you'll have fresher food, it will have used less energy to grow and transport, and you're also supporting local businesses. For this curry I used kale, onion, tomatoes and courgette, then added red lentils for extra tastiness, vitamins and protein. It's a great one-pot meal where everything just goes in together to simmer.
Plus, if you're a student, it uses really simple and cheap ingredients and I've written the recipe as I made it so that you don't need scales either. Pretty much any veggies will work in this... boiled sweet potato, roasted butternut squash, broccoli, carrots, peas or fried aubergine would all be great to use too. Yay!
Ingredients
- Half an onion, chopped
- 1 medium courgette, cut into 1cm size pieces
- 1 generous handful of kale
- Half a tin of chopped tomatoes, or three chopped fresh tomatoes
- Half a mug of dried red lentils
- Vegetable stock
- 1 generous dessert spoon tomato paste
- A generous pinch of each- garlic powder, cumin, turmeric, paprika and curry powder
Method
Heat a little oil in a saucepan and add the onion. Fry for a few minutes to soften.
Stir in the garlic powder (or a clove fresh garlic) and fry for another minute
Add the courgette, lentils, vegetable stock, tomato paste, chopped tomatoes and spices, as well as a mug of water.
Bring to the boil for 5 minutes.
Reduce to a simmer for 15 minutes or until the lentils and courgette pieces are almost soft.
Add the kale and cook for a further 5 minutes, until everything is cooked.
Serve with naan bread or rice. I love to add a spoonful of Alpro's coconut yogurt onto the side too! Enjoy :)
Have a great day!
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