This vegan, gluten-free and eggs-free Chinese dinner hotpot is an Asian delight of potatoes, pumpkins, sweet potatoes, green beans onions tomatoes and red lentils.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | lactose-free |
️Allergens: nuts | soy |
⏱ 40 mins – easy
🍽 4 servings – 271 kcal per serving
|
Serving
0g |
Fat
3g |
Sat. fat
0g |
Sodium
66mg |
|
Carbs
50g |
Fibers
9g |
Sugars
6g |
Proteins
12g |
INGREDIENTS
- 1 potato
- 1 pumpkin
- 1 sweet potatoes
- 1 green beans
- 1 onion
- 16 oz tomatoes
- ¾ cup red lentils
- 2 cubes vegetable broth cubes
- ½ tbsp vegetable oil
- 1 tbsp cumin
- 1 tsp coriander
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1 tsp garlic
- 1 tsp chili powder
- 1 tsp ginger
TOOLS
- 1 knife
- 1 mortar
- 1 saucepan
- 1 wooden spoon
- 1 serving bowl
- 1 lid
STEPS
Cut the potato, pumpkin, and sweet potato into 3/4-inch cubes. Peel onion and garlic. Then, cut the onion into small pieces.
Crush garlic along with ginger using a mortar.
Heat the vegetable oil in a saucepan. Mix in the onions, garlic, and ginger. Stir for 2 minutes with a wooden spoon. Stir in the cumin, coriander, mustard seeds, chili powder, and turmeric for another 2 minutes. After that, add potatoes, pumpkins, sweet potatoes, green beans, tomatoes, red lentils, 2 cups of water, and vegetable broth cubes. Stir one more and place a lid on the pan. Cook for 25 minutes to get the veggie mixture.
Serve vegetable and lentil mixture to a serving bowl.
It’s ready to be served !
