Many traditional Indian dishes can be a home run for vegans and vegetarians. Without using a "blanket approach" to Indian food, protein rich ingredients such as lentils and chickpeas along with fragrant herbs and spices are staples among Indian cuisine. And if you're a vegan or vegetarian, you've probably heard the question, "Where do you get your protein?" more times than you'd like to remember . . . So . . . next time your carnivorous friend asks, here are two perfect examples ;).
For me, I marvel in the huge flavor transmitted from tiny little herbs and spices such as garlic, ginger, cumin, curry and turmeric. Not only do these aromatic spices fill your senses with joy, many studies link these spices to long term health benefits.
Curried Red Lentils over Basmati Rice
VEGAN, GLUTEN FREE, SOY FREE, CORN FREE
active time: 5 -10 min.
total time: 20-30 min.
- 2 Tablespoons coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 cup red lentils
- 2 Tablespoons red curry paste
- 1 Tablespoon tikki masala
- 1 teaspoon turmeric
- 1 teaspoon coconut sugar
- 1/2 - 1 teaspoon cayenne
- 1/2 cup crushed tomatoes
- 2.5 cups vegetable broth
- 1 teaspoon salt
- 1 cup chickpeas
- 1/4 cup coconut milk
- basmati rice and/or naan (naan is normally not GF)
- chopped garlic, ginger, onion + lentils
- turmeric, coconut sugar, and cayenne
- curry paste, tikki/garam masala
- Warm 2 Tablespoons of coconut oil over medium heat. Add prepped garlic, ginger, onion, and lentils for a few minutes until vegetables start to soften.
- Add turmeric, coconut sugar, and cayenne mix. Stir to combine.
- Add curry paste, tikki or garam masala, crushed tomatoes and vegetable broth. Bring to a boil. Cover and reduce heat to a simmer. Simmer until lentils are soft and water is absorbed, about 20 min. *Optional: Add cooked chickpeas just before all water is absorbed and warm through.
- Just before serving, stir in coconut milk and garnish with fresh cilantro. Serve over rice or naan.