For rabble.ca’s Vegan Challenge, our contributors, staff and friends are sharing their favourite recipes for tasty vegan meals. Check here for a roundup of recipe inspiration!
Dahl and brown rice
1 cup of yellow split peas
several cups water
teaspoon turmeric
teaspoon mustard seeds
chilli flakes (to taste)
curry leaves (optional)
1 yellow onion, chopped
1 tomato, chopped
2-3 cloves garlic, chopped
bunch spinach, washed, dried and chopped
garnish: chopped coriander
tablespoon of cooking oil
Directions:
– Rinse split peas in warm water, until rinsed water comes out clear.
– Add to cooking pot, with double the amount of water. Bring to boil, and then reduce heat to med-high (or lower — you want to keep low boil). Stir in turmeric and dash of salt. Stir frequently, add water as lentils cook down, and keep an eye on your pot so that it doesn’t boil over.
– Using medium heat, in a warmed frying pan, add cooking oil and mustard seeds. As soon as the mustard seeds begin to pop, add onions and stir. As onions become translucent, add chilli flakes, curry leaves, garlic, and tomato. When tomatoes begin to break down, turn off and set aside.
– When lentils begin to thicken, add onion mixture and chopped spinach. Stir and continue to cook over low heat. Add water as needed so that the lentils reach your preferred texture.
And voila: a delicious, nutritious meal ready to eat and easy to reheat.
Yummy sides:
– 1 banana, chopped
– tomato, cucumber, coriander salad, with lemon
– brown rice
Photo: ‘One Year of Vegan Eats’ by Amber Karnes/Flickr
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