Description
A Hearty Vegan Curry with Lentils, Mushrooms, and Greens, packed with bold flavor and perfect for both vegans and meat-eaters alike.
Ingredients
Units
Scale
- 1 can (400g) lentils, drained
- 1 can (400g) diced tomatoes with onion
- 1 cup water
- 1 head broccoli, thinly sliced
- 4 asparagus spears, thinly sliced
- 2 big handfuls kale, torn into pieces
- 1 large brown onion, finely chopped
- 500g mushrooms, finely chopped
- 1 tbsp olive oil (extra as needed)
- 2 tsp minced garlic
- 1 tsp minced ginger
- 1 small red chili, finely chopped (or use 2 hot chilies just for flavor—remove them before serving)
- 1 1/2 tbsp curry powder
- 1/2 tsp ground turmeric
Instructions
- Heat olive oil in a large pan.
- Add garlic, ginger, chili, curry powder, and turmeric.
- Cook for 2–3 minutes until it smells amazing.
- Add the chopped onion and stir. Let it cook another 2–3 minutes until it softens.
- Add the mushrooms. Stir and cook for another 2–3 minutes.
- Add a little more olive oil if it looks dry.
- Pour in half the water and stir to make a sauce.
- Toss in the broccoli, asparagus, and kale.
- Cook, stirring often, until the greens are soft and wilted.
- Add the lentils and canned tomatoes.
- Pour in the rest of the water if it needs more moisture. Stir well.
- Lower the heat and let it simmer for 5–10 minutes to bring all the flavors together.
- Serve hot with garlic bread, naan, or rice, your choice.
This dish is so rich and satisfying, even meat-lovers will go back for seconds.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes and EsmeSalon Homemade Recipes
