Description
A simple and comforting vegan lentil curry recipe made with pantry staples. Quick to prepare and packed with flavor, it’s perfect for weeknight dinners.
Ingredients
Scale
- 1 tablespoon olive oil or coconut oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated or finely minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup red lentils, rinsed well
- 4 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Juice of 1/2 lemon
- Fresh cilantro, chopped, for garnish
- Optional additions: 1 cup chopped spinach or kale, 1/2 cup frozen peas.
Instructions
- 1. Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- 2. Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant, being careful not to burn the garlic.
- 3. Stir in the cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
- 4. Pour in the can of diced tomatoes, including the juices. Stir and scrape up any bits stuck to the bottom of the pot. Let it simmer for 2-3 minutes.
- 5. Add the rinsed red lentils and the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender. Stir occasionally. If adding spinach or kale, stir it in during the last 5 minutes.
- 6. Stir in the full-fat coconut milk, salt, and pepper. If using frozen peas, add them now. Simmer uncovered for another 5-7 minutes, allowing the curry to thicken.
- 7. Remove from heat and stir in the lemon juice. Taste and adjust seasoning as needed.
- 8. Serve hot, garnished with fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Can be frozen for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-400 (varies with additions)
- Sugar: 7g
- Sodium: 500mg
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 15g