Upgrade Your Meals with Red Lentil Vegan Curry

Savor the goodness of Red Lentil Vegan Curry. Plant-based, wholesome, and bursting with flavors. Try this delicious recipe today!

Best Red Lentil Vegan Curry Recipe

Ingredients:

For the Curry Base:

• 2 tablespoons coconut oil (or preferred cooking oil)
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (400g) of diced tomatoes (with juices)
• 1 can (400ml) of full-fat coconut milk
• Salt and freshly ground black pepper, to taste

For the Red Lentils and Vegetables:

• 1 cup red lentils, rinsed and drained
• 1 large carrot, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup of fresh spinach leaves

For Garnish and Serving:

• Fresh cilantro (coriander) leaves, chopped
• Lime wedges
• Cooked rice or warm naan bread

Instructions:

1. Sauté the Aromatics: In a large, deep skillet or a wide pot, heat the coconut oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent and releases its delightful aroma.
2. Warm Spices Infusion: Add the curry powder, ground cumin, ground turmeric, ground coriander, ground cinnamon, and cayenne pepper to the sautéed aromatics. Stir well to coat the onion mixture with the aromatic spices, allowing them to bloom for about a minute.
3. Tomato Creaminess: Pour in the diced tomatoes with their juices, creating a rich base for the curry. Stir to combine, allowing the flavors to meld. Let the mixture simmer for a few minutes before adding the full-fat coconut milk, creating a creamy and luscious curry sauce.
4. Protein-Packed Red Lentils: Stir in the rinsed red lentils, ensuring they are evenly distributed in the curry base. The lentils will cook to a tender consistency, adding a hearty protein element to the dish.
5. Vegetable Medley: Add the diced carrot, diced red bell pepper, and diced zucchini to the curry. These vibrant vegetables will contribute a delightful textural contrast and a burst of color to the dish.
6. Gentle Simmer: Cover the skillet or pot and let the curry gently simmer on medium-low heat for approximately 20-25 minutes, or until the lentils and vegetables are tender.
7. Nutrient-Rich Spinach: A few minutes before serving, stir in the fresh spinach leaves. They will wilt and infuse the curry with vibrant green goodness.
8. Season to Perfection: Taste the red lentil vegan curry and season with salt and freshly ground black pepper according to your preference. The combination of spices and the creaminess of coconut milk should provide a balanced and flavorful profile.
9. Garnish and Serve: Once the red lentils are tender and the vegetables are cooked to perfection, remove the curry from heat. Garnish with freshly chopped cilantro (coriander) leaves for a burst of freshness and visual appeal. Serve your red lentil vegan curry over a bed of cooked rice or alongside warm naan bread. Accompany with lime wedges for a tangy finishing touch.

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Upgrade Your Meals with Red Lentil Vegan Curry

Rating: 5.0/5

( 37 voted )

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 310 calories 7 fat

Ingredients

• For the Curry Base:
• 2 tablespoons coconut oil (or preferred cooking oil)
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (400g) of diced tomatoes (with juices)
• 1 can (400ml) of full-fat coconut milk
• Salt and freshly ground black pepper, to taste
• For the Red Lentils and Vegetables:
• 1 cup red lentils, rinsed and drained
• 1 large carrot, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup of fresh spinach leaves
• For Garnish and Serving:
• Fresh cilantro (coriander) leaves, chopped
• Lime wedges
• Cooked rice or warm naan bread

Instructions

1. Sauté the Aromatics: In a large, deep skillet or a wide pot, heat the coconut oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent and releases its delightful aroma.
2. Warm Spices Infusion: Add the curry powder, ground cumin, ground turmeric, ground coriander, ground cinnamon, and cayenne pepper to the sautéed aromatics. Stir well to coat the onion mixture with the aromatic spices, allowing them to bloom for about a minute.
3. Tomato Creaminess: Pour in the diced tomatoes with their juices, creating a rich base for the curry. Stir to combine, allowing the flavors to meld. Let the mixture simmer for a few minutes before adding the full-fat coconut milk, creating a creamy and luscious curry sauce.
4. Protein-Packed Red Lentils: Stir in the rinsed red lentils, ensuring they are evenly distributed in the curry base. The lentils will cook to a tender consistency, adding a hearty protein element to the dish.
5. Vegetable Medley: Add the diced carrot, diced red bell pepper, and diced zucchini to the curry. These vibrant vegetables will contribute a delightful textural contrast and a burst of color to the dish.
6. Gentle Simmer: Cover the skillet or pot and let the curry gently simmer on medium-low heat for approximately 20-25 minutes, or until the lentils and vegetables are tender.
7. Nutrient-Rich Spinach: A few minutes before serving, stir in the fresh spinach leaves. They will wilt and infuse the curry with vibrant green goodness.
8. Season to Perfection: Taste the red lentil vegan curry and season with salt and freshly ground black pepper according to your preference. The combination of spices and the creaminess of coconut milk should provide a balanced and flavorful profile.
9. Garnish and Serve: Once the red lentils are tender and the vegetables are cooked to perfection, remove the curry from heat. Garnish with freshly chopped cilantro (coriander) leaves for a burst of freshness and visual appeal. Serve your red lentil vegan curry over a bed of cooked rice or alongside warm naan bread. Accompany with lime wedges for a tangy finishing touch.