This is a very quick and easy vegan curry recipe, which you can adapt depending on what ingredients you have to hand. The whole process should take about 20 minutes. Here, I have pretty much filled a 'normal' sized wok, which then makes around 5-6 portions (depending on how hungry everybody is!).
This is a very healthy dish. Lentils are low in calories, rich in iron and folates, high in protein, and a good source of fibre. Tofu is also a great source of protein, contains all nine essential amino acids, and is an excellent source of iron, calcium and various minerals and vitamins. Red cabbage is packed with nutrients. Not everybody is a fan of broccoli - but if you do include it, it's a great source of vitamins K and C, fibre, and other goodies.
Aside from all the health benefits, this is a very tasty and filling curry - rest assured, if there are any leftovers, they won't be sitting around for long!! (Though if you can manage to leave some, this works well potted up in tupperware for weekday lunches, if you have access to a microwave at work.)
Instructions:
1. Chop a selection of vegetables (I have used mushrooms (200g chestnut mushrooms, to be precise), a head of broccoli, a bit (a few slices worth) of red cabbage, and a red pepper) and put in a wok with a cup of red split lentils (there's usually no need to pre-soak, but always check pack instructions):
[For variation, you could use onions, peas, sweet potato, green beans, spinach... chuck in what you like really!]
2. Add a pinch of salt and black pepper, 3 crushed cloves of garlic, 3 tablespoons of curry powder (I have used mild madras powder here) and add boiling water so everything is almost covered:
3. Also add a chopped block of tofu:
[For variation, if you're not a fan or allergic to tofu, or just to change things up a bit, you could add chopped vegan sausages, such as Linda McCartney sausages, instead. If you want to do this and the sausages you have are frozen, just microwave them for a couple of minutes, chop, and add into the wok. Or, you could miss out this step altogether and keep to lentils and veg. The power is yours.]
4. Now simmer for 12 minutes, stirring occasionally, then add about 350g passata (or you could add a tin of chopped tomatoes):
5. Finally, simmer for another 4-5 minutes, stirring regularly, to make the sauce thicker:
[If it's been boiling ferociously and has become a bit dry, just add in a splash more boiling water. You could also add a tin of kidney beans, or other beans, at this stage - if there's space in the wok! Beans can make quite a tasty addition.]
6. Finally, serve and enjoy! You might prefer naan and/or rice, but here I have served it with some white bread rolls with "Pure" sunflower spread:
Nom, nom, nom.
