Vegan Lentil Curry (High Protein)
This lentil curry is loaded with 32 grams of protein and lots of vegetables. It's also quick and easy to make for weeknight dinner. Serve with rice, roti or naan.
Servings: 4 servings
Calories: 413kcal
Equipment
- Dutch oven or any large pot
Ingredients
- 1 medium onion (finely chopped)
- 1 large carrot (finely chopped)
- 1 large zucchini (or yellow squash, finely chopped)
- 1 heaping tsp ginger garlic paste
- 8 oz cremini mushrooms or button mushrooms (finely chopped)
- 2 heaping tablespoons tomato paste
- 14 oz vegan sausages (four links, crumbled)
- ½ teaspoon turmeric
- ½ teaspoon cayenne
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 cup dried lentils (rinsed)
- 3 cups mushroom stock (or vegetable stock or water)
- 1 heaping tbsp garam masala
- Salt to taste
Instructions
- Heat oil in a saucepan. Add the onions, zucchini or yellow squash, carrots and ginger garlic paste. Sauté over medium heat until the vegetables soften, about 3-5 minutes.
- Add the mushrooms and tomato paste to the pot and mix.
- Stir in the crumbled vegan sausage and mix well.
- Add the turmeric, cayenne, ground coriander and ground cumin to the vegetables and sausage mixture. Mix well.
- Stir in the lentils along with three cups of stock or water. Mix well, bring to a boil, then cover the pan with a tight lid and simmer 20 minutes or until the lentils and vegetables are very tender.
- Stir in the garam masala. Check salt and add more if needed. Turn off heat and serve hot.
Notes
- For a saucier dish, you can add more stock or water after the lentils have finished cooking.
Nutrition
Serving: 1 serving | Calories: 413kcal | Carbohydrates: 44g | Protein: 32g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Potassium: 1292mg | Fiber: 21g | Sugar: 6g | Vitamin A: 3306IU | Vitamin C: 26mg | Calcium: 77mg | Iron: 5mg