Tamarind curry with lentils, onions, garlic, ginger, garam masala, cumin, tomato paste, maple syrup and tamarind paste – a healthy vegan dinner for a busy day.
- 2 teaspoons Cumin seeds
- 1 Medium onion, diced
- 4 cloves minced garlic
- 2 tablespoons Ginger, chopped
- 2 teaspoons garam masala
- ½ teaspoon Cayenne pepper (optional)
- 2 cups Dried brown or green lentils
- 4 cups Vegetables soup
- FOR THE TAMARIND SAUCE:
- 6 tablespoons Tomato Paste
- 2 tablespoons tamarind paste
- 2 tablespoons Maple syrup or other liquid sweetener
Heat a medium saucepan and add the cumin seeds. Toast the seeds, stirring constantly, for about 2 minutes.
Add the onions and sauté for about 5 minutes until the onions begin to soften. Add minced garlic and ginger, garam masala and cayenne pepper (if using). Stir to combine everything for another minute.
Add the rinsed lentils and the vegetable broth. Bring the pan to a boil then lower to simmer. Cover and cook until the lentils are tender, 20 to 25 minutes.
While the lentils are cooking, prepare the tamarind sauce by mixing the tomato paste, tamarind paste and 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.