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Vegan Tikka Masala Curry with Lentils

Name: Vegan Tikka Masala Curry with Lentils
Cuisine: Indian
Ingredients: 1 onion, chopped; 1/2 large pepper or 1 small pepper, chopped; 3 garlic cloves, chopped; 1 tin green lentils, drained and rinsed (or sub for tofu/chickpeas/mock meat); 1 400g tin chopped tomatoes; 3 tbsp tomato purée or I just used passata; 3 heaped tsp tikka masala spice mix; 1 tsp cumin; 1/2 tsp ginger; 1 tsp mixed herbs; 2 large tbsp yoghurt (I just had vanilla so I used that); A big splash of plant milk (or sub for cream); 1/2 measuring cup water; 1 heaped tsp flour (optional)

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Little Vegan Spice

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Ingredients

1 onion, chopped
1/2 large pepper or 1 small pepper, chopped
3 garlic cloves, chopped
1 tin green lentils, drained and rinsed (or sub for tofu/chickpeas/mock meat)
1 400g tin chopped tomatoes
3 tbsp tomato purée or I just used passata
3 heaped tsp tikka masala spice mix
1 tsp cumin
1/2 tsp ginger
1 tsp mixed herbs
2 large tbsp yoghurt (I just had vanilla so I used that)
A big splash of plant milk (or sub for cream)
1/2 measuring cup water
1 heaped tsp flour (optional)

Preparation

Add the onion and pepper to a pan. Fry for five minutes.
Add the garlic and fry for a minute.
Add the drained lentils and mix in.
Add in all the remaining ingredients and then stir in. Leave to simmer on a medium heat for 10 minutes. After 10 minutes, if the sauce hasn’t thickened up, add the flour in and thoroughly mix in. Leave to simmer for another few minutes and then serve with rice!

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