Vegan lentil dal with turmeric balls

This spicy, aromatic vegan dal warms you from the inside and provides you with important vitamins and proteins. The juicy turmeric balls provide an immune boost, while the Indian Red Curry spice mix ensures an incredibly good, slightly spicy taste. Serve with pan bread and rice and drive away the winter cold. 🫕

45 mins

1/2 pack of vegan turmeric balls

1 pack of vegan pan bread Pita Art

2 tsp Easy To Spice Indian Red Curry

180g red lentils

1 can chopped tomatoes

400 ml coconut milk

2 tbsp coconut oil

3 cloves of garlic

approx. 2 cm fresh ginger

1/2 bunch chopped cilantro

Vegan crème fraîche for topping

Mix the vegan turmeric balls according to the instructions and chill.

Rinse the lenses with water until it runs clear.

Peel the garlic cloves and ginger and cut into fine cubes.

Fry the chopped garlic and ginger together with the coconut oil.

Add the Indian Red Curry mixture and continue frying briefly.

Then add the lentils and let them steam.

To deglaze, add the chopped tomatoes and coconut milk and simmer on medium heat for at least 25 minutes until the lentils are cooked, stirring occasionally.

In the meantime, mix and shape the vegan pan bread.

While the lentils are simmering, fry the vegan turmeric balls in a pan with a little coconut oil.

Now the vegan pan bread can also be fried.

Wash and roughly chop the coriander.

Serve the lentil dal with the vegan turmeric balls, some vegan crème fraîche and the chopped coriander and enjoy with the vegan pan bread.

We recommend a small portion of fragrant rice. Bon appetit!