I have always been into various spices, in fact, if you were to go through my kitchen cabinets, you’d find almost any spice known to wo(man). I will often make curry dishes when I need an added boost to my immune system. As COVID-19 is very much relevant in my daily work life, I am prioritizing my health and wellness with fervor.
Today, I would like to share a delicious vegan curry recipe that I whipped up rather quickly, based on what I had on hand.
Here’s what you’ll need:
- 1 cup garbanzo beans
- 1 cup brown lentils
- 1 whole yellow onion, sliced
- 1 whole garlic head, minced
- 1 cup sliced mushrooms
- 1 cup of crushed tomatoes
- 1 cup whole cherry tomatoes
- 1 tsp minced ginger
- ½ cup chopped cilantro
- 2 cups vegetable broth
- 1 can of coconut milk
- Olive Oil
- Seasonings: yellow curry powder, ground cumin, ground coriander, ground turmeric, ground ginger, dried cilantro, cayenne pepper, black pepper and Himalayan pink salt
Instructions (I cook on the stovetop, with a Dutch Oven):
- In your pot, heat your Olive Oil and lightly cover the oil with the following: yellow curry powder, ground cumin, ground coriander and ground turmeric. * Disclaimer: I do not measure seasonings and have always recommend that anyone cooking, should season to your taste buds.*
- Toast your spices for a minute, add a little more olive oil, then stir in your sliced onions, minced garlic, minced ginger and mushrooms. Fully coat the veggies with the spices and allow them to sauté, while adding a pinch of ground ginger.
- Once your veggies have sautéed, stir in your crushed tomatoes, garbanzo beans, lentils, and vegetable broth. At this time, add the dried cilantro, Himalayan pink salt, cayenne and black pepper.
- Reduce the heat and cover your pot. Depending on your stovetop, you may allow this to simmer for about 30 minutes, or until the beans and lentils are soft. Periodically stir the pot. I would also suggest a taste test, because you may want to add more of your seasonings at this time.
- When the beans and lentils are soft, stir in your coconut milk, cherry tomatoes and fresh cilantro, then simmer.
- Serve over rice and enjoy!!
Here's a link to my Spicy Vegan Thai Coconut Curry Soup that I’ve previously shared.