Tikka masala with lentils, pepper and potatoes
This tikka masala is a kid-friendly vegan curry dish packed with vegetables like lentils, peppers and potato. And you can make it as spicy as you like. I make it with a sustainable and Dutch twist.
Kitchenware
- casserole
- frying pan(with eco-friendly non-stick coating)
- knife or peeler
Ingredients
- 2 el rapeseed oil (or other oil for frying)
- 1 onion coarsely chopped
- 165 gr tikka masala curry paste (or less for less spicy version)
- 1 tin (organic) diced tomatoes
- 1 tin (organic) coconut milk
- 3 carrots (or 1 winter carrot)
- 400 gr (3 large) firm potatoes
- 2 red peppers
- 1 yellow pepper
- 265 gr brown and depuis lentils (canned or precooked)
- topping: fresh coriander or parsley, spring onion, lime juice
Instructions
- Heat the oil in a large pan and fry the onion.
- Add the tikka masala curry paste and fry briefly.
- Add the diced tomatoes and coconut milk and bring to the boil.
- Meanwhile, clean the vegetables, peel where necessary, and cut into chunks.
- Add the carrot and potatoes to the curry and cook gently for 10 minutes.
- Then add the peppers and lentils and stew gently for 5 minutes.
- Serve the curry in spacious plates or bowls with rice or naan bread and garnish with the toppings
- Enjoy.