Red Lentil Curry with Vegetables
RECIPE: Vegetarian/Vegan Healthy Red Lentil Curry Loaded with Vegetables Link to Lentils: Rinse lentils until clean. Bring water to a boil in a pot. Add lentils. Cook until tender, occasionally skimming off any foam.
Heat up a pot and add oil. When the oil is hot, add cumin seeds. When they pop, add onion and ginger. Saute until soft. Then add garlic. Saute until golden.
Add turmeric, chili powder and garam masala. Cook for 10 seconds until the raw flavor of the spices go away. Add chopped tomatoes, ¼ tsp salt and stir. Cover and cook until tomatoes are soft and oil separates. Add sweet potatoes, salt and water just to cover potatoes. Cover and cook until ¾ done. Add green and red bell peppers, cauliflower and salt. Cover and cook until all vegetables are tender. Add cooked dal and stir. Cover and cook on low heat for five minutes. Taste and adjust salt. Add chopped coriander leaves if you like.
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What We Eat For Dinner: Indian Red Lentil Dal + Curry Roasted Cauliflower (Vegan, Oil-free)
This classic, restaurant-style Indian dinner will fill your home with the warm scent of traditional, eastern spices, and fill your belly with delicious and nutritious, plant-based foods that won't leave you feeling sluggish and weighed down. Curry powder serves as the one-stop-shop that when dusted on anything, will provide the perfectly proportioned medley of spices to flavor up your dinner plate! The curcumin in curry powder contains highly anti-inflammatory properties that help to fight off diseases like cancer and heart disease, so you'll be doing your body a favor by enjoying this meal!
* Note: When dining out at Indian restaurants, be sure to specify that your meal be made free of ghee butter--a common hidden source of animal product in many Indian dishes.
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Creamy Curried Cauliflower Lentil Soup (1 Pot!) | Minimalist Baker Recipes
Creamy, 1-pot, Indian-inspired, curried cauliflower soup with carrots, ginger, and red lentils! Subtly spiced, quick and easy to make, and perfect for meal prep!
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Cauliflower Red Lentil Curry (Quick & Easy)
Yeah, we´ve already made a few curry recipes in the past but a vegan curry can be so versatile, that we decided it is worth to show you more than one version. In this week´s “Can you make it faster?” we show you how to make a cauliflower red lentil curry. I really like the idea of introducing red lentils into a curry. Lentils are a great source of plant-based protein and red lentils in particular are a convenient ingredient for cooking quick and easy meals, because they cook in less than 10 minutes and you can add them directly into your curry. They also have a lot of health benefits. Red lentils are high in protein, rich in fiber and B-vitamins and a great source for iron. Besides the lentils we used cauliflower in our curry recipe. Cauliflower is aside from being delicious a great source for many nutrients, for example Vitamins like Vitamin K, B6 and C. Cauliflower is high in fiber and a good source for antioxidants.
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Creamy Cauliflower Soup With Red Lentil | Healthy Vegan Recipe
Warm up this winter over a bowl of delicious and nourishing red lentil and cauliflower soup.
Rich, creamy, and nutritious makes cold days more bearable! This could become a perfect go-to comfort food!
Ingredients
1 small head of cauliflower
2 medium onions
5 cloves of garlic
3 celery stalks
2 carrots
2 red peppers
1 tbsp hot pepper paste or 1 tsp chilli flakes
1 tsp turmeric
Salt and ground black pepper
1 1/2 cup red lentils
8-10 cups vegetable stock
1/2 cup coconut milk
Directions
1. Wash and chop the vegetables: onion, garlic, carrots, celery and pepper. Cut cauliflower into florets.
2.Place a soup pot over medium heat. Add one tablespoon of water(for a oil free version) or one tablespoon of olive oil. Saute the onions for about 3 minutes. If pan gets too dry, add more water one tablespoon at a time.
3.Stir in the rest of the vegetables garlic, celery, carrots and pepper. Add salt, pepper, red pepper flakes and turmeric. Cook for another 5 minutes stirring occasionally.
4.Wash the lentils and add them to the pot with 8-10 cups of vegetable stock and bring to a boil.
5.Add cauliflower and then reduce to simmer and cook for 30 - 40 minutes, stirring occasionally. The lentils will soak up much of the liquid. Check if all veggies are covered in stock, adding more as needed.
6.Add coconut milk and using an immersion blender puree the soup.
7.Taste and adjust seasoning with more salt and pepper as needed.
8.Garnish with fresh chopped parsley and serve with toasted sourdough bread.
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The Red Lentil Curry Recipe I've been making EVERY WEEK!
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LEARN HOW TO MAKE AN EASY VEGETARIAN / VEGAN RED LENTIL CURRY RECIPE TODAY!
LAY HO MA! You're in for a real treat today with this flavour packed and hearty dish. Join me in this episode and learn how to make a tasty red lentil curry recipe right in the comfort of your home! Let's begin
Ingredients:
1 cup basmati rice
1+1 cups water
1 onion
2 long green chili peppers
2 pieces garlic
2 tomatoes
1 cup red lentils
1 tsp cumin seeds
1 tsp coriander seeds
4 cardamom pods
2 tbsp olive oil
1/2 tsp turmeric
2 tsp garam masala
1/2 salt
1 tsp sweet paprika
400ml coconut milk
few sprigs cilantro
Directions:
1. Rinse and drain the basmati rice 2-3 times. Then, add to a small saucepan along with 1 cup of water. Heat up on medium high until the water begins to bubble. Then, give it a good stir and turn the heat to medium low. Cover and cook for 15min
2. Finely chop the onion, long green chili peppers, and garlic. Dice the tomatoes
3. Rinse and drain the red lentils and set aside
4. Heat up a sauté pan to medium heat. Toast the cumin seeds, coriander seeds, and cardamom pods for about 3min. Then, coarsely crush using a pestle and mortar
5. Heat the sauté pan back to medium heat. Add the olive oil followed by the onions. Sauté for 2-3min. Add the garlic and chili peppers. Sauté for 2min
6. Add the toasted spices, turmeric, garam masala, salt, and sweet paprika. Sauté for about 1min. Add the tomatoes and sauté for 3-4min
7. Add the red lentils, coconut milk, and 1 cup of water. Give the pan a good stir and bring to a boil. When it comes to a boil, turn the heat to medium and stir. Cover and cook for about 8-10min (check on the curry once in a while and give it a stir)
8. Turn the heat off on the rice and let it steam further for another 10min
9. Plate the rice and curry. Garnish with some freshly chopped cilantro and serve!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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