I don’t think I’ll ever be able to become a vegetarian.
Bold statement to all of you die hard vegetarians out there. But there is just no way I’m skipping a carpaccio starter or pizza prosciutto or soft cooked veal with eggplant and tomato sauce (these are, after some hard thought, my favorite red meat dishes. Which might be the biggest nono for veggie-peeps)
But, I am able to do a veggie Monday – or vegan Monday for that matter – and give my meat loving tummy a break from all the protein. Because, it’s a fact that if each and every single one of us would join the meatless Mondays we could say buh-bye to a bucket load of environmental problems.
And what’s one day a week? Especially if you get to eat njammie dishes that wouldn’t make you miss meat for a split sec. And that’s what this dish is all about. Vegan all the way and absolutely delicious.
You’ll need (serves 2, about 500kcal pp)
- 300g sweet potato
- 100g brown lentils
- 2 tomatoes
- 1 eggplant
- 1 onion
- 2 tbsp red curry paste
- Half a can of chick peas (use organic. Not a can with added E-numbers or conservatives or shitty chem stuff)
- A handful of cilantro
I believe you need a good pot to make a pot roast (or any sauce for that matter) so I always tend to use my Le Creuset (A gift from my mom. Perf gift idea-tip. Really!) when I have to make these kind of recipes. You can hardly go wrong when you use a Le Creuset.
Anyhow, add your pot to a medium heat with some coconut oil or Ghee butter.
Slice the onion very finely and dice the eggplant. Add to your pot and stir for a few minutes.
Meanwhile peel and dice the potatoes. And wash the lentils. Add them to the pot together with a pinch of salt and a good twist of pepper. Now add water until the ingredients are covered.
Add the red curry paste and stir through. Leave to simmer with the lit on top for about 30 minutes.
Add the chickpeas and leave to simmer for another 5 minutes.
Now serve in a big bowl together with some cilantro.
And now I wish you a Happy Vegan Monday!