Best Vegan lentil curry

Name: Best Vegan lentil curry
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 can small carrots and peas; 1/2 courgette (zucchini); 1 onion; 300 g lentils (canned preferably); to taste salt; 1 tbsp curry powder; 1 tsp cumin seeds (optional); 2 tbsp olive oil

Mia Persson @cook_4654323

Best Vegan lentil curry

Mia Persson @cook_4654323

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Ingredients

30 mins

2 servings

1 cansmall carrots and peas
1/2courgette (zucchini)
1onion
300 glentils (canned preferably)
to tastesalt
1 tbspcurry powder
1 tspcumin seeds (optional)
2 tbspolive oil

Cooking Instructions

30 mins

1

Slice/dice the onion. Grate or dice the courgette. On a warm frying pan, add the olive oil, cumin seeds and onions.
2

Once onions are golden and cumin seeds start crackling, add grated courgette. After five minutes, add the carrots and peas and the canned lentils.
3

After 10min, add the curry powder and salt. Mix well. Some water and more olive oil and salt may be required, depending on the texture you would like. For more sauce, make sure the pan is always covered.
4

P.s.- the longer this is cooked, the better the flavours will combine.

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Cooksnaps (1)

Ryan Goodwin

I used dry lentils, and frozen peas. Just had to add water and simmer for awhile. Added the peas closer to the end of cooking so they wouldn't over cook.

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Cook Today

Mia Persson @cook_4654323

on March 29, 2016 22:12

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