A hearty mix of vegetables, lentils, chickpeas and spices, in a tomato based curry sauce. I love batch cooking food like this, it’s a great way to use up any stray veggies you have (feel free to swap what I use for vegetables you have on hand). It’s also great to make quick, handy, vegan ready meals. Just whip up a batch then freeze in portions, for convenient homemade ready meals. So grab a big saucepan and let’s get cooking
Yield; 8-10 servings Cook time; 45 minutes
You’ll need;
- Two tablespoons of vegetable oil
- One large red onion, finely chopped
- Four cloves of garlic, minced
- Three peppers, chopped
- 100g/3.5oz dried red lentils, rinsed well
- Two 400g/14oz tins of chopped tomatoes
- 500ml hot vegetable stock
- Spice mix; five tablespoons of curry powder, one tablespoon of the following; smoked paprika, ground cumin, ground coriander
- 500g/1lb mushrooms, chopped
- Two handfuls of spinach, chopped
- Two handfuls of frozen green beans
- 350ml dairy free cream
Method;
- Heat the oil in a large saucepan over a medium heat. Add the onion and cook for five minutes
- Next add the garlic and the peppers, give them another five minutes to cook, stirring often
- Then add the lentils, chopped tomatoes, stock and spices. Give it a good mix and increase the heat to medium/medium high, cover it with a lid and cook for 20 minutes. Add the mushrooms half way through, and carry on cooking uncovered. It might seem like a lot of mushroom, but they will cook down considerably. Season with a good pinch of salt and pepper
- Once the lentils are cooked, add the spinach and green beans, they’ll only need five minutes or so to cook through
- Finally, stir through the cream. I used tofu cream, it’s just a 300-350g block of silken tofu, blended with 200-250ml plant milk. It doesn’t necessarily have to be unsweetened, just make sure it’s not sweeter than dairy milk (5ml per 100ml) and doesn’t have any sweet flavours (like vanilla for example). I use this instead of dairy cream for various different dishes
Bethany's Vegan Kitchen 