Taylor St’s Red Lentil Curry
This vegetable curry recipe is inspired by a delicious plant-based meal served at Taylor St Quarters restaurant in Esperance in Western Australia - visiting this place is a must on your trip to Esperance! This dish has a great mix of textures with roasted chickpeas and pumpkin combined with the creaminess of red lentil curry. It's packed with disease-fighting nutrients of cruciferous vegetables and curry spices. This is a perfect meal if you want to add a satisfying plant-based meal into your weekly meal plan, especially on a cold winter day. You can spice it up or spice it down according to your family preference.
If you are looking for a food to help you prevent and combat disease, this vegetable curry should be definitely on your list of staple plant-based meals. It's so easy too make and even easier with a Thermomix!
This vegetable curry recipe is inspired by a delicious plant-based meal served at Taylor St Quarters restaurant in Esperance in Western Australia - visiting this place is a must on your trip to Esperance! This dish has a great mix of textures with roasted chickpeas and pumpkin combined with a creaminess of red lentil curry. It's packed with disease-fighting nutrients of cruciferous vegetables and curry spices. This is a perfect meal if you want to add a satisfying plant-based meal into your weekly meal plan, especially on a cold winter day. You can spice it up or spice it down according to your family preference.
If you are looking for a food to help you prevent and combat disease, this vegetable curry should be definitely on your list of staple plant-based meals. It's so easy too make and even easier in a Thermomix!
- 4 cup diced mixed vegetable: broccoli, potato, cauliflower
- 1 onion (finally chopped)
- 3 cloves of garlic (finally chopped)
- 2-3 diced tomatoes
- 1 cup red lentils
- 1 can chickpeas
- 1 can coconut milk
- 1 jar tomato passata (no added salt)
- 1-2 tbsp vegetable stock paste
- 2 tsp curry powder
- 1 tsp coriander powder
- 1 tsp cumin
- 1/4 kent pumpkin (2.5cm wide slices)
- 1/4 cup chopped coriander
- 1 tbsp olive oil
- 1/4 cup fresh coriander (finally chopped to serve)
- drizzle coconut yoghurt (to serve)
Preheat the oven to 220 C.
Place well-dried chickpeas on a baking tray lined with baking paper, drizzle with olive oil (optional) and roast for 20 minutes until lightly brown.
As a shortcut, use the Happy Snack Family's Roasted Chickpeas instead.
Place 2.5 cm wide pieces of pumpkin on a lined baking tray , drizzle with olive oil (optional) and roast for 20 minutes until brown.
In a large pot over medium-high, heat oil and sauté onion and garlic until golden. Stir in curry powder, cumin powder and coriander powder, cook for 2-3 minutes.
Stir in tomatoes, diced vegetables, lentils, tomato passata, coconut milk, vegetable stock paste and cook approximately for 30 minutes with a lid on until vegetables are well done.
Serve with a slice of roasted pumpkin and cooked brown rice, topped with roasted chickpeas and sprinkled with freshly chopped coriander. You can also drizzle some coconut yoghurt over your dish.
Add onion and garlic to the Thermomix bowl and chop for 10s/speed 6 until finally chopped.
Add olive and saute 3 min/120 C/speed 1.
Add lentils, chopped vegetables, tomato passata, coconut milk, vegetable stock paste, curry powder, cumin powder, coriander powder and cook for 25 min/105C/speed reverse.