Jump to Recipe Print Recipe

We’re part of a Facebook group for vegans and vegetarians (don’t judge us, it’s research!). It boggles my mind that the majority of posts are centered around restaurants and what pre-made foods are available when and where. The other day someone asked about which brand of Indian sauces had vegan choices. I couldn’t help but wonder why one would buy something that is so easy to make. An Indian curry sauce takes no more that half an hour to whip up and with it you can create just about any sort of delicious south Asian meal. With that in mind I came up with this quick and easy Indian tikka lentils dish. It’s mildly spiced and creamy. Lentils add the protein and when served with rice it’s a totally doable, no shit added, bona fide family pleasing dinner.

Quick and Easy Indian Tikka Lentils
Pin
Print

Quick and Easy Indian Tikka Lentils

Course: DinnerCuisine: Vegan, gluten freeDifficulty: Easy
Servings

6

servings
Prep time

25

minutes
Cooking time

25

minutes
Total time

50

minutes

Ingredients

  • 1 cup of raw cashews

  • 4 cups of cooked or canned lentils, rinsed

  • 1 large onion, diced

  • 5 cloves of garlic, minced

  • 1 Tbsp of fresh ginger, minced

  • 1 Tbsp of garam masala

  • 1 Tbsp of cumin

  • 1 tsp of turmeric

  • 1 tsp of coriander powder

  • 1 tsp of smoked paprika

  • 1/2 tsp of cayenne pepper

  • Salt and pepper

  • 1 796 ml can of diced tomatoes

  • 75 g. of creamed coconut

  • 1 red pepper, diced

  • 1 cup of green peas

  • 1/4 cup of water

Directions

  • Add the cashews to a bowl, cover with hot water and let sit for a couple of hours.
  • Heat a large frying pan over medium and add the diced onion, garlic and ginger and cook until the onions are translucent. (If the garlic and ginger stick, add a little water to the pan to deglaze it).
  • Stir in the garam masala, cumin, turmeric, coriander, paprika, cayenne and salt and pepper and continue to cook. Again add a little water to deglaze the pan.
  • Add the tomatoes, cashews and coconut and continue to cook through until the coconut has melted into the sauce.
  • Pour the sauce and 1/4 of cold water into a blender and blend until creamy, smooth.
  • Add the peas and red pepper to the pan and cook until hot soft.
  • Pour the sauce back over the peas and peppers, add the lentils heat through and stir well.
  • Serve with rice and onion bhajis.

Notes

  • Creamed coconut is readily available in many stores. We buy the Grace brand 141 g. box. I’ve seen it at Loblaws, Walmart and Caribbean food shops.

Quick and Easy Indian Tikka Lentils