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Vegan yellow curry with lentils

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
When I was in Thailand in 2019, I couldn't get enough of curry! Since then, I've been cooking all kinds of curries and trying my hand at them. This vegan yellow curry with lentils is a simple and protein-rich recipe for a delicious lunch or dinner. It consists of a combination of lentils, chickpeas, tofu and vegetables fried in coconut oil and then mixed with yellow curry paste and coconut milk. The dish is filling and full of flavor.
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Ingredients

These Ingredients make:

3 Portions

Ingredients

  • 200 g Rice
  • 1 Onion finely chopped
  • 2 TL Coconut oil
  • 1 Packet Tofu (200g), diced
  • 2 Garlic cloves pressed
  • 1 cm Ginger finely chopped
  • 1 Zucchini diced
  • 1 Packet Mushrooms (250g), in slices
  • 1 Can Chickpeas rinsed, drained
  • 1 Can brown lentils rinsed, drained
  • 1 TL yellow curry paste
  • 1 Can Coconut milk

Spices

  • Curry paste depending on intensity
  • 1 TL Vegetable stock powder
  • 1 TL Turmeric
  • 2 TL Curry powder
  • 1 TL Coriander
  • 2 EL Balsamic or wine vinegar
  • 1 TL Chili flakes

Instructions
 

Cook rice

  1. Cook the rice according to the packet instructions and set aside.

Fry the tofu

  1. Heat the coconut oil in a pan.
  2. Fry the diced tofu until golden brown. Then remove from the pan and set aside.

Prepare vegetables

  1. Sauté the onions in the same pan.
  2. Add the garlic and ginger and fry briefly.
  3. Add the zucchini and mushrooms and cook until lightly browned.

Create curry base

  1. Stir in the curry paste and fry briefly.
  2. Add the chickpeas, brown lentils and fried tofu.

Seasoning

  1. Stir in the vegetable stock powder, turmeric, curry powder, coriander, balsamic or wine vinegar and chili flakes.
  2. Season to taste.

Allow to simmer

  1. Simmer everything over a low heat until the curry has thickened nicely and the flavors are well combined.

Serve

  1. Pour the yellow lentil and tofu curry over the cooked rice.
  2. Garnish with fresh herbs or a slice of lemon as desired.

Notes

The contents of the recipe follow.

Nutrition

Nutrition Facts
Vegan yellow curry with lentils
Amount per Serving
Calories
1035
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
25
g
156
%
Sodium
 
42
mg
2
%
Potassium
 
1975
mg
56
%
Carbohydrates
 
149
g
50
%
Fiber
 
46
g
192
%
Sugar
 
6
g
7
%
Protein
 
45
g
90
%
Vitamin A
 
345
IU
7
%
Vitamin C
 
23
mg
28
%
Calcium
 
152
mg
15
%
Iron
 
16
mg
89
%
* Percent Daily Values are based on a 2000 calorie diet.