Home-cooked Curry Lentil Mushroom Greens Vegan. Another outstanding vegan dish loved by my meatlovers as well.
1 x 400g can of lentils
1 x 400g can of diced tomatoes and onion mix
1 cup of water
1 head broccoli (finely sliced)
4 spears of asparagus (finely sliced)
2 very large hands full of torn kale
1 large brown onion (finely diced)
500g mushrooms (finely diced)
1 tbsp. VOO – Virgin Olive Oil
2 tsp. garlic (minced) – store-bought
1 tsp. ginger (minced) – store-bought
1 red chili (finely diced) – I did not have this, but substituted it with a very hot chili we used in Italy while on vacation there. I used 2 and only fried them in the oil and then you take them out as you only require the flavor. DO NOT eat them.
1½ tbsp. curry powder
½ tsp. ground turmeric
Heat the coconut oil in a pan then add the garlic, ginger, red chili, curry powder, and ground turmeric and cook for 2-3 minutes, until fragrant
Add the onion, stir to combine, and continue cooking for a further 2-3 minutes
Add the mushrooms, stir to combine, and continue cooking for a further 2-3 minutes. Add extra VOO as needed to fry
Add half of the water, stir to combine, creating a sauce, then add the greens and continue cooking, stirring frequently, until cabbage is wilted and fully cooked.
Add the lentils, the diced tomatoes, and the remaining water (if required), stir to combine, reduce heat and simmer for 5-10 minutes then serve with garlic bread.
Prepared by Esme Slabs