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Vegan Lentil Curry Recipe by Freda Shafi

After some (ok, a lot!) of festive indulgence, this healthy vegan lentil curry by Food Stylist and Blogger Freda Shafi is just the ticket. Freda said: “With five types of lentils, a heap of peppery spices, ginger and garlic; this is such a wholesome bowl of deliciousness and it’s also so good for you.  The best way to cook lentils and beans from scratch, in my opinion, is to soak them overnight as helps release their goodness as well as all the flavours of the spices. The base of this dish is a beautifully rich and spicy tomato-onion based sauce, with a piquant touch from tamarind. The lentils simmer and slowly cook until they’ve soaked up all the favours.  Garnished with fresh sliced ginger for extra goodness, I serve it with tadka (fried onion) rice. It’s such a great way to kick start the New Year.”

Freda’s specialises in South Asian cuisine, creating dishes with an exciting variety of deliciously rich and exotic flavours.  See more of Freda’s recipes and follow her on Instagram @Fredashafi_spiceitup.

Vegan Lentil Curry Recipe by Freda Shafi

Vegan Lentil Curry recipe

INGREDIENTS

  • Mixed beans and lentils to include:
  • 1 cup kidney beans
  • 1 cup chickpeas
  • 1 cup black lentils (urid daal)
  • 1 cup channa daal
  • 1 cup black-eyed beans
  • 2 medium onions diced
  • 4 tomatoes finely diced
  • 2 tbsp tomato purée
  • 1 tbsp fresh grated ginger
  • 1 tbsp fresh garlic crush
  • Spices to include:
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp cumin seeds
  • 1 tsp mild chilli powder/ Kashmiri red chilli powder or 1/4 tsp hot chilli powder
  • 1 tsp garam masala
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tsp tamarind paste
  • Salt to taste
  • Oil/ghee to stir fry
  • Fresh coriander to garnish

METHOD 

Soak all of the lentils together in a large bowl overnight.

Place a generous glug of oil into a medium sized saucepan on high heat.

Add onions, cumin seeds, bay leaves (make sure they’re covered in oil) and cinnamon stick and stir-fry until onions are translucent.

Add the chopped tomatoes and purée and fry for another minute.

Add all spices and salt and fry for a further 5-6 mins until a thick paste is formed.

Add the soaked lentils (ensure they’re soft from being soaked). Cover the lentils with the sauce.

Add water – enough to cover the lentils. Turn down the heat and let it simmer for 1.5 – 2 hours.

Once ready, garnish with fresh coriander and ginger sliced thinly.

Add some extra black pepper too for more spiciness. Serve with steamed rice or naan bread, enjoy!


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Written by

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07/01/2019

Tags and Categories

Freda Shafi January Lentil Curry Recipe Vegan

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