06/12/2024Stews - Main courses - Tofu, legumes and seitan

Vegan Thali

Name: Vegan Thali
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 80 g basmati rice; 2 vegan naans; Sunflower sprouts; 1 shallots; 70 g coral lentils; 65 mL tomato coulis; 0.5 tsp turmeric powder; 1 tsp ginger powder; 125 mL coconut milk; 1 clove garlic; 375 mL water; 1 tbsp neutral oil; 300 g potatoes; 100 g blanched or frozen peas; 10 g nutritional yeast; 500 mL water; 1 tsp curry; salt; pepper; 1 tbsp neutral oil; 1 zucchini; 1 tbsp sesame; 1 tbsp olive oil; 0.5 tsp Garlic powder

Servings

Ingredients

Cups

-basmati rice 80 (g)
-vegan naans 2 - optional
-Sunflower sproutsoptional

For the dahl

-shallots 1
-coral lentils 70 (g)
-tomato coulis 65 (mL)
-turmeric powder 0.5 (tsp)
-ginger powder 1 (tsp)
-coconut milk 125 (mL)
-garlic 1 (clove)
-water 375 (mL)
-neutral oil 1 (tbsp)

For the potato curry

-potatoes 300 (g)
-blanched or frozen peas 100 (g)
-nutritional yeast 10 (g)
-water 500 (mL)
-curry 1 (tsp)
-salt
-pepper
-neutral oil 1 (tbsp)

For the zucchini

-zucchini 1
-sesame 1 (tbsp)
-olive oil 1 (tbsp)
-Garlic powder 0.5 (tsp)

Add to a shopping list

Unlock the memberarea

200+ new recipes unlocked

A new exclusive recipe each week

A shopping list feature

No advertising

€8.5

/ monthno commitment

Discover now

Steps

Cook the rice in a pot of water.
We're going to manage the cookings at the same time, so before starting: cut the zucchini in half, then into slices. Peel the potato. Cut it into cubes. Peel and mince the shallot and the garlic clove.
Prepare the potato curry: In a pan, heat up the oil and brown the potato for a few minutes. Deglaze with water, and add the green peas, nutritional yeast, curry, salt, and pepper. Let it cook until the water is completely reduced and the potatoes are well cooked.
Prepare the dahl: In a small saucepan, heat the oil. Sweat the shallot in it. Add the garlic and then the raw lentils. Add the spices and allow them to roast for a few seconds before deglazing with water. Add salt and tomato puree, then simmer for about 12 minutes until the water evaporates and the texture of the dahl thickens. Then pour in the coconut milk!
Prepare the zucchini: In a small frying pan, heat the oil. Cook the zucchini over medium heat for about 12 minutes. Then add sesame, salt, pepper, and garlic powder!
Heat the naans in the oven.
On plates, serve the rice, dahl, potato curry, cooked zucchini, a naan, and some sunflower sprouts.