Making your own vegan homemade curry paste is so much easier than you think! Keep this recipe on hand for a satisfying dinner and replace a takeaway meal.
Ingredients
11/2 cups basmati rice
3 cups peeled and diced pumpkin
1 tablespoon olive oil
1 brown onion, diced
2 big handfuls (25g) de-stemmed kale leaves
400g tinned brown lentils, drained
4 cups Soy Milky Lite
1/2 tablespoon brown sugar
Big pinch sea salt
Freshly cracked black pepper
Method
Prepare and cook rice according to packet instructions. Steam pumpkin until just tender
Heat oil in a pan over medium to high heat, add onion and cook 1-2 minutes or until the onion has become transparent. Stir in curry paste and cook for a further few minutes or until fragrant. Add kale leaves and the steamed pumpkin and simmer until the kale has wilted.
Fold in the lentils and stir until combined.
Stir in soymilk, brown sugar and season with salt and pepper. Simmer 5 minutes until it has slightly thickened, and the flavours have developed
Serve immediately with rice
Paste
Ingredients
3 garlic cloves
Thumbsize piece ginger
1 long red chilli
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon garam masala
1/4 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon dried coriander leaves
1/4 cup shredded coconut
1/4 cup slivered almonds
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 tablespoons water
Method
Prepare the curry paste by adding all the ingredients to a processor and processing until smooth. Set aside
