1Cup(225g) Dry Red Lentilsor a 50/50 mixture of red and green lentils
5TBSP(75g) Curry Powderuse for favorite brand
1Cup(225g) Cooked Mung Beans or any variety of cooked beans
Salt, Pepper, and Garlic Powder to Taste
Vegetable or Olive Oil for tossing
Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the cubed potatoes and chopped carrots with salt, pepper, garlic powder, and 2 tbsp of vegetable oil. Make sure the vegetables are thoroughly coated. Spread them on a sheet pan lined with parchment or foil and roast the vegetables in the oven for 25 minutes. When finished, set aside in a warm place.
In a large skillet, heat 3 tbsp of vegetable oil. Simmer the chopped onions, garlic, and ginger in the oil until translucent and only lightly brown.
Add the water, lentils, and curry powder to the skillet. Cover the pot, and simmer on medium heat for 15 minutes.
Stir the mung beans into the skillet and season the curry generously with salt and pepper. Cook for an additional 2 minutes.
Stir in the vegan butter. You can also omit the butter or use any variety of butter.
Stir in the roasted vegetables and cook for another minute.
When finished, serve with Basmati rice cooked with star anise and bay leaf.
Has a 5 to 7 day shelf life in the refrigerator.
When having leftovers, add a few tablespoons of water and a pinch of salt to get it creamy again.