Tamarind curry with lentils, onions, garlic, ginger, garam masala, cumin, tomato paste, maple syrup and tamarind paste – a healthy busy day vegan dinner.
- 2 tsp. cumin seeds (use 1 tsp. ground cumin as a substitute)
- 1 onion, diced
- 4 cloves garlic, minced or pressed
- 2 Tbsp. fresh ginger, minced
- 2 tsp. garam masala
- ¼ – ½ tsp. cayenne pepper (optional)
- 2 cups dried green or brown lentils rinsed and drained
- 4 cups vegetable broth or 4 cups water with 2 vegetable bouillon cubes
- 6 Tbsp. tomato paste
- 2 Tbsp. tamarind paste
- 2 Tbsp. maple syrup or another liquid sweetener such as date paste or agave syrup
- Heat a medium pot and add 2 tsp. cumin seeds. Toast the seeds by stirring constantly for about 2 minutes.
- Add the onions and sauté for about 5 minutes until the onions start to get soft.
- Add the minced garlic and ginger, the garam masala and cayenne pepper (if using) and stir to combine everything for another minute.
- Add the rinsed lentils and vegetable broth. Bring the pot to a boil and then lower to simmer, cover and cook until the lentils are tender (20-25 minutes).
- While the lentils cook, make the tamarind sauce by combining 6 Tbsp. tomato paste, 2 Tbsp. tamarind paste and 2 Tbsp. maple syrup.
- Once the lentils are tender and the liquid is absorbed, add the sauce, stir to combine and cook for an additional 5 minutes.
- Yes, you can use canned lentils. Just drain and rinse 3 cans of lentils (you want around 5 cups total). Add them along with ½ cup vegetable broth and cook for 5 minutes, then add the sauce and cook for another 5. Total time for this quick meal is about 20 minutes with prep.
- Another quick meal idea is to follow this recipe and use 5 cups cooked chickpeas. Other beans, such as kidney beans will change the original flavor to a bit sweeter, but still make a satisfying, quick meal.
- Category: Main Courses
- Cuisine: Indian
Keywords: tamarind curry