Vegan Lentil Curry

I love stews. And I always tend to make the same stews every time. Either a veggie stew or a sausage stew. I needed something new. Something I could present to guests that wouldn’t make them think¬†“oh this again…yay…”. So I upgraded my own personal stew catalog to Indian lentil curry!

This is how it rolls…

Time: 25 minutes

Ingredients for 2 portions:

  • 200 gr dried red lentils
  • 150 gr tofu
  • 1 bell pepper
  • 2 spring onion
  • 3 ginger slices (0.2 cm thick)
  • 1 garlic pressed
  • 3 tbsp vegetable oil
  • 2 tbsp curry powder
  • 200 ml sieved tomatoes
  • 200 ml water
  • 2 tbsp homemade vegetable broth (or 1 tbsp instant vegetable broth)
  • Salt and pepper to taste
  • 2 tbsp chopped coriander (optional for those who adore coriander like I do)


  • Chopping board
  • Kitchen knife
  • Cooking pot


Chop up your bell pepper and tofu into little cubes and slice your spring onions. Now heat up your pot and add your curry powder to the hot pot. This way you will roast your curry powder and it can unfold it’s full flavor. Do this for about 1 minute. Turn down the heat to medium and quickly add the vegetable oil together with your ginger slices. Next, add your¬†bell pepper and your tofu and stir for about 5 minutes. Now add the garlic and your lentils and stir for another 2 minutes. Then add the rest of your ingredients and let your whole concoction simmer for about 10 minutes at medium heat. Lecker smacker!


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