Description

A simple, flavorful, and hearty vegan lentil curry made with pantry staples. Perfect for a quick weeknight meal and tastes even better the next day. Rich, creamy, and satisfying.

Ingredients

Scale

1 tablespoon olive oil or coconut oil
1 large onion, chopped
2–3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper (optional, adjust to taste)
1 cup red lentils, rinsed
4 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 (13.5 ounce) can full-fat coconut milk
Salt and freshly ground black pepper to taste
Fresh cilantro, chopped, for garnish

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 6-8 minutes.
2. Stir in garlic and ginger; cook for 1 minute until fragrant.
3. Add cumin, coriander, turmeric, and cayenne (if using). Stir constantly for 30-60 seconds until fragrant.
4. Add rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender. Stir occasionally.
5. Stir in diced tomatoes and full-fat coconut milk. Simmer uncovered for another 10-15 minutes, stirring occasionally, until thickened.
6. Season generously with salt and pepper to taste.
7. Ladle into bowls, garnish with fresh cilantro, and serve hot with rice or naan.

Notes

Store cooled curry in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave until heated through. Add a splash of water or broth if curry has thickened too much during storage.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 7g
Sodium: 550mg
Fat: 20g
Carbohydrates: 45g
Fiber: 12g
Protein: 18g