I recently started using Pinterest and Instagram to find new recipes to add to my rotation. I have made a few different curry recipes before but this one stood out to me because of the use of whole mustard, cumin, and coriander seeds, as well as cardamom pods. I find when I buy curry paste, I have to make sure I use up the jar. By using only dry spices, one does not need to worry about that! Also it is easy to buy small amount of the spices you may not use very often.
With most recipes I make for myself, I find they do not have enough vegetables and so I add more to have 1/2 a plate of vegetables in each serving. I wish everyone would just make there recipes like that!
The original recipe called for cauliflower but I found broccoli on sale so I used it instead. Also added a bit more sweet potato because… well I didn’t want to have any left that I would then have to find something to do with! Same thing goes for onion, which I used in place of shallots because I already had onions at home.
If you try this recipe and make any more adaptations, let me know!
Find a downloadable PDF version of this recipe here: Vegan Lentil and Vegetable Curry