Quick vegan curry

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 2 pieces of ginger, approx. 2 – 3 cm
• 1 tbsp olive oil
• 3 tsp curry powder
• 3 tsp cumin
• 1 tsp coriander powder
• 600 ml vegetable stock
• 150 g lentils, red
• ½ head of broccoli, approx. 250 g
• 1 bell pepper(s)
• 1 can chickpeas, 300 – 400 g
• 1 can tomatoes, chopped, 400 g
• 100 g leaf spinach, frozen or fresh
• Salt
• Soy yogurt (yogurt alternative)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Slice the onion into half rings, finely chop the garlic and ginger, and sauté everything together in olive oil. Meanwhile, wash and chop the vegetables, thawing the frozen spinach if necessary. Add the curry, coriander, and cumin and sauté briefly. Deglaze with vegetable stock and add the red lentils, broccoli, and bell peppers. Cook for 10-15 minutes. Now add the chickpeas, chopped tomatoes, and spinach and cook for another 10 minutes, adding more salt or seasoning if desired. Serve with potatoes or rice—I like whole-grain rice from a bag. If you like, you can also add a dollop of yogurt or a vegan alternative when serving.