Description
Vegan Red Lentil Curry is a hearty, comforting, and protein-rich dish made with red lentils, coconut milk, and aromatic spices, perfect for a cozy and nutritious meal.
Ingredients
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- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili flakes (optional)
- 1 cup red lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth or water
- 1/2 teaspoon salt, or to taste
- 1 tablespoon lemon or lime juice
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
- Stir in the garlic, ginger, curry powder, cumin, turmeric, and chili flakes. Cook for 1–2 minutes until fragrant.
- Add the red lentils, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are tender and the curry has thickened.
- Season with salt and stir in lemon or lime juice.
- Serve hot, garnished with fresh cilantro. Pair with rice or naan if desired.
Notes
- Adjust spice level to taste by adding more or less chili flakes.
- Can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
- Great served over basmati rice or with flatbread.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg