Curry Veggies with Lentil Puree
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Print Recipe Servings 3 -4 servings
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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
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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!
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Notes
Whеn I season the veggies in a large bowl I prefer not to add the tomato circles as they often fall apart. I add them on top of the other vegetables in the baking pan so they can keep the moisture of the others.
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