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Vegan coconut and lentil curry from the Dutch oven
This vegan version is definitely not just for vegans
- Reading time $999 minutes
Gesamtzeit
50 min.
Zubereitungszeit
20 min.
Schwierigkeit
Simple
| 300 g | red lentils |
| 5 tbsp | olive oil |
| 3 | coloured peppers |
| 150 g | shiitake mushrooms |
| 2 | onions |
| 2 | garlic cloves |
| 30 g | ginger |
| 800 g | coconut milk |
| 400 ml | vegetable stock |
| 3 tsp | red curry paste (alternatively a little more curry powder) |
| 1 | lime |
| 50 g | salted peanuts |
| salt | |
| chilli powder |
All Dutch Oven for Outdoor & at home
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Even though the classic Dutch oven recipes are usually anything but vegan, there are plenty of simple recipes that are also delicious without meat. For example, a vegan coconut and lentil curry. Here, too, you only need the pot to cook.
Preparation with briquettes Depending on the size, you should place 7-8 briquettes under the Dutch Oven and approx. 12-14 on the lid when simmering.
1
Chop the garlic and ginger into small pieces and cut the mushrooms, peppers and onions into bite-sized pieces.
2
Heat the olive oil in the Dutch oven and add the vegetables, garlic and ginger to sauté. Then add the red lentils.
3
Now deglaze everything with the coconut milk and vegetable stock. Add the curry paste, salt and chilli powder and close the lid. Leave the lentil and coconut curry to simmer for around 20 minutes.
4
To serve, you can now add chopped peanuts and the limes to the dish.
Alternatively, cauliflower, carrots, sweet potatoes or courgettes also work well in this dish. Serve with naan bread - or rice!
