A tasty, healthy and satiating plant-based recipe.
It is from whole foods and oil-free. Easy to cook and simple as well.
Super healthy and delicious meal. Loaded with antioxidants from the wide variety of vegetables used. The curry powder and soy sauce add a distinctly eastern flavor. The veggies feel super juicy and fresh. Combined with the lentil puree you get a nutritious and satisfying meal.
The onion and carrot enrich the puree flavor and texture. Seasoned with thyme it becomes so exquisitely delicious and smells just great!
You have to try this recipe!
The curry veggies can be served also as a sidedish to different meals. They can be also combined with other beans and grains, like rice, beans, buckwheat.
Enjoy the Curry Veggies with Lentil Puree as lunch or dinner. You won’t regret it!
Leftovers can be refrigerated for several days and are still tasty, great for your lunchbox.
Optimized for Great Health and Weight
This might be a quick recipe but it sure is as healthy as it can be!
Made with whole natural plant ingredients, this meal is truly rich in nutrition that is in its original form.
No processed foods such as oil to make sure you stay healthy and trim.
It is satiating, though, with lentils that are calorie-dense but contain only complex, healthy carbohydrates that are slow to digest and keep you full for longer. They are also rich in resistant starch that keeps your gut microbiome healthy.
The carrots are rich in beta carotene, potassium, vitamin K1, and B6. They are also known as one of the foods that are more nutritious cooked than raw!
The non-starchy vegetables zucchini, eggplant, tomatoes, peppers are rich in vitamin C, K, B6, B3, B2, magnesium, manganese, phosphorus, copper, fiber, B9, potassium.
Garlic and onions contain the immune-boosting organosulfurs and are rich in antioxidants that basically detoxify the body.
Nutritional yeast is one of the few complete sources of B vitamins and is great for the gut microbiome as well.
Thyme, black pepper, and curry powder are micronutrient powerhouses that help your body detoxify and stay healthy.
Curry Veggies with Lentil Puree
variety of vegetables used. The curry powder and soy sauce add a
distinctly eastern flavor. The veggies feel super juicy and fresh.
Combined with the lentil puree you get a nutritious and satisfying meal.
Ingredients
For the Curry Veggies
- 1 zucchini
- 1 eggplant
- 2 carrots
- 3 tomatoes
- 1 large onion
- 1 green pepper
- 1 head garlic
- ½ lemon, juiced
- 4 tbsp soy sauce
- 3 tsp curry powder
- 2 tbsp nutritional yeast
- salt to taste
- several twists freshly ground black pepper
- 1 ½ cups water
For the Lentil Puree
- 1 cup lentils, dry
- 2 carrots
- 1 onion
- 1 tsp thyme
- salt to taste
- several twists freshly ground black pepper
Instructions
- Preheat the oven to 350°F (180°C).
- Chop the zucchini, eggplant, carrots, tomatoes, onion, and pepper into thick circles. Split the garlic head into cloves and peel them.
- Place the chopped veggies (except the tomatoes) into a large bowl and season with the lemon juice, soy sauce, curry powder, nutritional yeast, salt, and black pepper. Mix everything carefully and leave for about 15 mins.
- Put the seasoned veggies in a large baking pan. Add the water and top with the tomato circles. Bake for about 45 mins.
- For the lentil puree, chop the carrots and onion into 2-3 large pieces. Place them together with the lentils in a pot with boiling water and cook for 20 mins. When it is ready, drain the lentils, carrots, and onion and put them in a food processor until smooth. You may need to add about a half cup of broth if it is too thick.
- Serve the curry veggies with the lentil puree and sprinkle with some sesame seeds. Enjoy!
