Vegan Lentil and Vegetable Curry

Name: Vegan Lentil and Vegetable Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 portions
Cuisine: indienne
Ingredients: 200 g lentils; 1 medium zucchini; 300 ml tomato sauce; 400 ml water; 2 tbsp olive oil; 2 tsp curry powder; 150 ml coconut milk; 0.5 medium onion; 1 clove garlic; 1 pinch salt; 1 pinch pepper

Temps

40 min

Difficulté

moyen

Ingrédients

Budget

~5-8 €

Valeurs nutritionnelles

Score santé

Moyen · /100

380 kcal

par portion

24 gProtéines

15 gLipides

38 gGlucides

And on your plate?

These numbers describe the recipe in theory. Send a photo of your plate to Calerys on WhatsApp and get the calories and macros of your real portion in seconds.

Try it on WhatsApp

2pers.

Vous avez besoin de

Vous avez peut-être cela chez vous

Curious what your version really adds up to?

Once your dish is ready, snap a photo and send it to Calerys on WhatsApp. Answer in under 10 seconds.

Discover Calerys

Etapes

1
Finely chop the onion and garlic.
5 min
2
Heat the oil in a Dutch oven and sauté the onion and garlic for 2-3 minutes.
3 min
3
Add the curry powder and stir well to infuse the oil with flavor.
1 min
4
Pour in the rinsed lentils, tomato sauce, and water.
5
Dice the zucchini and add it to the curry.
5 min
6
Bring to a boil, then simmer covered for 20 minutes.
20 min
7
Stir in the coconut milk and simmer for an additional 5 minutes.
5 min
8
Season with salt and pepper, and serve hot.