Indian Style Lentils Vegan Recipes

VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS

Vegan Indian Curry with Cauliflower and Lentils image

A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.

Provided by Maggie Pannell

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 4

Number Of Ingredients 17

Ingredients

3 tablespoons vegetable oil, divided
1 onion, finely chopped
1 (4 inch) piece fresh ginger, peeled and grated
1 large clove garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
½ cup red lentils
¾ cup hot vegetable stock
1 head cauliflower, cut into small florets
1 (14 ounce) can coconut milk
1 large carrot, peeled and diced
½ cup frozen green beans, thawed
3 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 pinch salt and freshly ground black pepper to taste
1 sprig fresh cilantro

Steps:

Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 33 g, Fat 32.5 g, Fiber 10.5 g, Protein 12.5 g, SaturatedFat 19.9 g, Sodium 200.5 mg, Sugar 7.2 g

INDIAN STYLE LENTILS-VEGAN

Indian Style Lentils-Vegan image

This is a very tasty recipe for the dry lentils available from the supermarket. I got the original from the 1972 edition of "An Invitation to Indian Cooking" by Madhur Jaffrey, a cookbook that I highly recommend for very satisfying recipes. I have modified it so that it has less fat. I use one tablespoonful here. If you want to use no oil, you could just dry roast the cumin seeds and leave out the asafetida. The seasoning is very mild; you can pump it up by adding more ginger, pepper, cayenne and turmeric.

Provided by Luvkimono

Categories Lentil

Time 1h5m

Yield 6 cups, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb lentils
1 cinnamon stick, 2-3 inches long
1 bay leaf
5 garlic cloves, peeled
4 slices peeled fresh ginger, 1/8 inch thick and 1 inch in diameter
3 tablespoons lemon juice
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon canola oil
1 pinch of ground asafoetida powder
1 teaspoon whole cumin seed

Steps:

In a 4-quart heavy-bottomed pot combine the lentils, 6 cups water, cinnamon stick, bay leaf, garlic cloves, giner slices and turmeric. Bring to a boil. Cover, lower heat and simmer gently 40-45 minutes, until the lentils are tender.
Add the lemon, salt, black pepper and cayenne. Stir and cook for another 5 minutes.
Just before serving heat 1 tablespoonful of canola oil in a small skillet over high heat. When it is very hot put in the asafetida and the cumin seeds and fry them until the asafetida expands and the cumin seeds darken. Pour the contents of the skillet into the pot and stir. (If you use no oil, leave out the asafetida).

Nutrition Facts : Calories 116.6, Fat 2.8, SaturatedFat 0.2, Sodium 584.2, Carbohydrate 17.1, Fiber 6.2, Sugar 1.6, Protein 7.1

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