Vegan Red Lentil Curry
This one-pot vegan red lentil curry is insanely creamy, spiced to perfection, and so flavorful! Packed with red lentils, ginger, garlic, and coconut milk, this Indian-inspired curry is truly restaurant-quality! Serve it with a side of white rice, naan, or sautéed greens.
Ingredients
- 1 tbsp vegan butter
- 1 tsp oil
- 1 shallot
- 3 cloves of garlic
- 1 tbsp minced ginger
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/4 tsp chili powder
- 1 cup uncooked split red lentils
- 1 14-ounce can diced tomatoes
- 1 tbsp tomato paste
- 1 and 1/2 cup water
- 1 tsp salt
- 2 tsp sugar
- 1 13.5-ounce can full-fat coconut milk
- 1 tbsp lime juice
- fresh cilantro for topping
Instructions
- Sauté the aromatics. Heat the butter and oil in a deep Dutch oven or pot over medium heat. Once hot, add the minced shallots, garlic, and ginger. Sauté for 2-3 minutes.
- Add the spices. Next, add the ground spices and sauté for another 30 seconds. This will help intensify their flavors.
- Add the lentils. To the pot, add the uncooked red lentils, diced tomatoes, tomato paste, water, salt, and sugar.
- Let simmer. Bring to a boil and reduce to a simmer. Cover the pot with a lid and cook for 20-25 minutes, stirring 2-3 times during cooking to prevent the lentils from sticking to the bottom of the pot.
- Add the coconut milk. Once the lentils are soft, pour in the coconut milk and stir to combine.
- Simmer uncovered. Finally, simmer the curry uncovered, stirring regularly, for another 10-12 minutes or until it slightly thickens. Before serving, stir in the lime juice and a handful of chopped cilantro.
- This red lentil curry will keep for up to 5 days in the refrigerator.
Notes
- Rinse the lentils. Before using, rinse the red lentils a few times under cold water. This step will help remove any possible dirt.
- Adjust the saltiness to taste. Start using 3/4 teaspoon of salt and add more to taste once the curry is completely cooked.
- Make it a day ahead. This curry tastes even better the next day as flavors have time to merge. If you serve this curry to guests, I recommend preparing it the day before.
Nutrition
Serving: 1 serving | Calories: 406 kcal | Carbohydrates: 42.1 g | Protein: 14.4 g | Fat: 21.3 g | Saturated Fat: 17.5 g | Sodium: 539 mg | Potassium: 641 mg | Fiber: 6.7 g | Sugar: 7.6 g | Calcium: 48 mg | Iron: 4 mg
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