Vegan Lentil Curry
A hearty and flavorful lentil curry that's packed with protein and spices, perfect for a comforting meal.
Discover the delightful flavors of this Vegan Lentil Curry, an excellent option for anyone seeking a nutritious and satisfying meal.
This dish features wholesome ingredients that are not only delicious but also completely plant-based, making it perfect for those following a whole-food-plant-based diet.
Explore more vegan recipes like this at vegancooking.recipes and elevate your culinary skills today!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Brown lentils are preferred for their texture, but green lentils can also be used. If you like it spicier, consider adding red pepper flakes or a chopped chili pepper. You can substitute coconut milk with unsweetened almond milk for a lighter version, but the creaminess will be reduced.
Tips & Notes
- •Serve with brown rice or quinoa for a complete meal.
- •Make a double batch and freeze leftovers for a quick meal option later.
Recipe Variations
- •Add diced sweet potatoes or butternut squash for extra sweetness and nutrition.
- •Incorporate chickpeas for added protein and texture.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 5 days. This curry also freezes well; portion into freezer-safe containers and store for up to 3 months.
Frequently Asked Questions
Can I use other types of lentils?
Yes, you can use green or red lentils, but cooking times may vary. Red lentils cook faster and will break down more, creating a thicker curry.
How can I make this curry spicier?
You can add more curry powder, include chili powder, or fresh chopped chilies to increase the heat level.
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A hearty and flavorful lentil curry that's packed with protein and spices, perfect for a comforting meal.
Ingredients
Instructions
- 1
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- 2
Add the minced garlic and grated ginger to the pot, and continue to sauté for another 1-2 minutes until fragrant.
- 3
Stir in the diced carrot and chopped bell pepper, cooking for an additional 3-4 minutes.
- 4
Add the curry powder, turmeric, and cumin, stirring to coat the vegetables evenly.
- 5
Pour in the canned diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
- 6
Add the rinsed lentils, salt, and black pepper. Bring the mixture to a boil.
- 7
Once boiling, reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes, or until the lentils are tender.
- 8
In the last few minutes of cooking, stir in the chopped spinach and allow it to wilt.
- 9
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.
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