Legumes are a huge part of the vegan diet and the diets of many ethnic cultures around the world. Besides being high in protein, fibre and iron to just name a few nutritional components, it is also very affordable and easily accessible. In addition to that, there is as much variety of legumes as many ways to prepare them which one of the most popular in our western world is the Indian style curry. Many Indian traditional dishes are vegetarian, so making them vegan is very easy. All you have to do is to use oil instead of ghee (butter). 

When I’m making this curry I prefer to use the petite lentil over the regular one, since I tried it long time ago in an Indian restaurant and I really liked it. Occasionally, I use the split Mung beans or split lentil, which is also very tasty but little mushy. This recipe however, is made with the petite whole lentil, but you can also use the whole regular lentil if you cannot find the petite one. Just make sure you don’t use the split lentil because recipe for that is slightly different.

I also posted Cauliflower Curry recipe for you, check that one as well. They’re best served together with long grain basmati rice and sliced cucumber topped with garlic sauce and scallions. The recipe for garlic sauce is included with the Cauliflower recipe, so please make sure you don’t miss them.