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A base vegan curry of my favorite flavors with spice and vegetable combos that can be adjusted for preference. Serve over brown rice, couscous, or quinoa.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pan over medium heat. Cook and stir onion and bell pepper until onion is translucent, about 5 minutes. Add carrots, cumin, coriander, paprika, bouillon, garam masala, garlic powder, ginger, curry powder, cinnamon, turmeric, pepper, and cardamom. Cook and stir until fragrant, about 2 minutes.

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  • Add water, tomatoes, and lentils. Bring to a boil, reduce heat, and let simmer for 5 minutes. Stir in chickpeas, cashews, raisins, and spinach. Continue simmering until lentils are tender, adding more water as needed, 10 to 15 minutes more.

Cook's Notes:

Other greens, like beet, kale, or sweet potato leaves can be substituted for the spinach.

I like my boiled raisins and cashews to absorb the liquid and become squishy. If you do not like this texture, add them later. Likewise, if you are using green or brown lentils or something else that takes longer to cook, add them earlier and/or adjust the cooking time and liquid to compensate. Chopped dried apricots make a good substitute if you do not have raisins.

Nutrition Facts

331 calories; protein 12.9g; carbohydrates 51.4g; fat 9.6g; sodium 417.6mg. Full Nutrition
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