My Easter break was just lovely, but also quite busy, as I didn't spend much time at home. We had visitors from England, some of my partner's family members, and we did extensive walks in Copenhagen with them and also visited Sweden. Now I'm just happy that I don't have many plans for the weekend, and can spend it mostly at home. It's also a rainy day today after a long while. I'm happy for the plants and wildlife that there is a little bit of water again. There is a street food festival and a cultural festival close by, so I think we will go there at least briefly in the afternoon regardless the rain.
Now I wanted to share a warming vegan curry recipe with you, which also fits the cooler weather quite nicely. I used both green lentils and chickpeas as the base of this recipe, but the roasted red peppers really add something special to it. There is also a lot of spinach in there, but it has kind of disappeared in the sauce. Here is my recipe for this curry.
Lentil and chickpea curry with roasted red peppers
2 red bell peppers
2 garlic cloves
1 red chilli
1 cup cooked green lentils
1 cup cooked chickpeas
1 tbsp garam masala spice mix
¼ tsp ground turmeric
1 tbsp vegetable stock powder
2 tbsp tomato purée
½ cup frozen spinach
Cut the bell peppers into slices, coat them with vegetable oil and roast in the oven.
Cook the chickpeas and green lentils.
Chop the onions, garlic and chilli finely, and also chop the carrots.
Start cooking the chopped onion in oil until soft, and then add the garlic and chilli to the pan.
After a while, add the carrots and the seasoning.
Then also add the cooked lentils, frozen spinach, some water, and let simmer slowly until the flavours have blended nicely.
Either use the roasted red peppers as a topping, or mix them into the curry.
Serve rice or naan bread on the side of the curry and enjoy!
I want to share this recipe with My Legume Love Affair #127, which is hosted by Amrita from Motions and Emotions. My Legume Love Affair was created by Susan from The Well Seasoned Cook and is now hosted by Lisa from Lisa's Kitchen.
Have a nice weekend!