This is a recipe for a delicious mild root vegetable curry. The red lentils give this curry a smooth creamy texture. The tomatoes provide some extra fiber and umami.
curry vegan gluten-free 30-minutes • 775 kcal per person 
Ingredients
For two people:
- Fresh ingredients and groceries
- carrots, parsnips (250 g)
- potatoes (250 g)
- 2 small tomatoes (100 g)
- 1 cup of red lentils
- 1 tablespoon finely chopped fresh ginger
- From the store cupboard
- half a cup basmati rice
- spices: ground cumin seeds (1 teaspoon), ground coriander seeds (1 teaspoon), ground turmeric (2 teaspoons), cayenne pepper or nanami togarashi (Japanese spice mix) (1 teaspoon)
- seeds and nuts: sunflower seeds and/or sesame seeds (2 tablespoons), ground almonds (1 cup)
- 2 dried tomatoes
- 1 tablespoon soy sauce
- 1 tablespoon oil for cooking (I use olive oil)
- 1 teaspoon garlic oil (optional)
Preparation
- Cook the rice (see basics for how to cook rice).
- While the rice is cooking:
- Slice the tomatoes very thinly.
- Peel and dice the root vegetables, then either steam or microwave (6 minutes at full power 900 W).
- Cook the red lentils:
- Put the lentils and chopped dried tomatoes in a microwave pot with 2 cups water.
- Cook in the microwave for 2 minutes on full power (900W), then for 10 minutes on 50%.
- Stir; cook for 5 minutes on 50%.
- Stir, cook on 50% until there is hardly any liquid left in the pot (typically 5 minutes).
- Heat the olive oil.
- Add ginger, spices (except cayenne/nanami) and sunflower seeds, and fry over low heat for a few minutes.
- Add the tomato slices and fry over medium heat for a few minutes.
- Add the soy sauce and let it reduce over medium to high heat (this takes just a few seconds).
- Mix the ground almonds with the lentils and add to the pan, stirring well.
- Add the cayenne/nanami and stir for another minute.
- Finally add the vegetables and the garlic oil and let it simmer, stirring occasionally, for about 10 minutes or so.
- Serve with the rice.