Vegan Masala Indian Style
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 4 cloves garlic
- 1 small Piece (s) ginger
- 100 g spinach leaves, fresher
- 80 g lentils, red
- 1 red pepper (s)
- 1 can tomatoes, chunky, approx. 400 g
- 1 can coconut milk, approx. 400 g
- 2 teaspoons tandoori paste
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika powder
- some coriander green, chopped
- some allspice powder
- some cumin powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the onion into cubes, press the garlic and ginger and sauté with the spinach in a large pan for a few minutes. If necessary, cut the spinach into small pieces beforehand.
- At the same time, cook the red lentils according to the package instructions. They should still be a bit firm to the bite.
- Dice the peppers and add to the pan with the tomatoes. Cook briefly.
- Add the spices, tandoori paste, coconut milk and cooked lentils to the pan and stir everything through. Bring the dish to the boil for a few more minutes and season to taste.
- I recommend rice as a side dish.
- For a non-vegan variant, you can also add chicken.
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