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Versatile Lentil Curry

As the name suggests, this curry is versatile so try it out on pasta, bread, on veggies, served as mini tartlets in a pastry ‘shell’ or even adapt it as a cottage pie by simply replacing the curry with your favourite spices.

You can use the mix to either make pies, in which case you will need 1 roll of ‘Today’ puff pastry (brown or regular) to serve 2. Simply cut the pastry to your preferred size and fill with the curry mixture. Be careful not to overfill, else it will squeeze out when you close the pie.

Alternatively, you can use the curry mixture on rice as a vegan option for curry and rice. It is particularly good on basmati rice.

Another favourite way to use this delightful curry is to steam potatoes and serve them chopped with this mixture on top. Add a dollop of avocado hummus (or any other hummus) on top with some home grown alfalfa sprouts and serve with a fresh green salad!

Ingredients

1 can lentils (the red or brown ones are best (looks just like mince meat when done)
1 roughly chopped small onion
1 cup chopped broccoli
½ cup chopped butternut
2 or 3 chopped medium baby marrows
Salt to taste (can be a flavoured salt if you prefer)
2-3 heaped tsp (or to taste) masala curry powder (or any other preferred variety)
3-4 Tbsp chutney (or to taste) – use your favourite variety, such as Mrs Balls Original
1-2 finely chopped cloves garlic (optional)
½-1 cup frozen peas, defrosted in boiling water (optional)

Cooking Instructions

  • Steam all the veggies (onion, broccoli, butternut & baby marrow together in a steamer until tender, approx 30 minutes.
  • Place the steamed vegetables in a food processor together with a drained can of lentils. Add salt, curry powder and chutney. If you choose to add garlic, do so now as well. Blend till a mince-like texture is reached.
  • If you choose to use peas, add them at this stage AFTER you have finished blending – it lends some texture and colour to the curry mixture.
Serves 4 people

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