Vega Indian Curry

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This Indian dhal curry is perfect as a filling vegetarian meal. Creamy thanks to the coconut milk and wonderfully aromatic.

Method

Drain the lentils. Finely chop the onion and garlic, grate the ginger and finely chop the chilli. Chop the carrots and tomatoes into pieces. Sauté the onion in the butter and add the garlic, 1 teaspoon turmeric, 1 teaspoon cardamom, the ginger and red chilli. Add a little water if necessary.

Stir in the carrots and tomatoes, along with the drained lentils. Pour the vegetable stock into the pan. Bring to the boil and add the coconut milk along with the remaining spices. Simmer in a covered pan until the vegetables and lentils are tender. Add water if necessary. Season with pepper and sea salt and serve with yoghurt and chopped coriander.

One-Pot Calendar
Anya van de Wetering
€ 19,99
SNOR Publishing

Cover image: Studi0 Boot