Description
This hearty Lentil Curry is a comforting one-pot meal bursting with protein-packed lentils, aromatic spices, and creamy coconut milk. Perfectly balanced with fresh ginger, garlic, and a touch of heat from cayenne pepper, this dish offers rich flavors and a wholesome texture. Serve it with basmati rice and vegan naan for a satisfying vegan dinner that’s both nutritious and delicious.
Ingredients
Units
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Main Ingredients
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper, or more to taste
- 1 teaspoon salt, or more to taste
- 3 cups water
- 1 cup dried brown lentils (black, green or red work too)
- 28 ounces crushed tomatoes
- 13.5 ounce can full fat coconut milk (or light coconut milk)
- 2 tablespoons fresh lemon juice
- 1/2 cup cilantro, chopped
To Serve
- Basmati Rice, cooked
- Vegan Naan
Instructions
- Heat the oil: Warm 1 tablespoon olive oil in a large deep skillet over medium heat until shimmering.
- Sauté aromatics: Add minced garlic and grated fresh ginger, cooking for 1-2 minutes until fragrant but not browned.
- Add spices: Stir in turmeric, cumin, coriander, cayenne pepper, and salt. Cook for 30-60 seconds, stirring constantly to prevent burning. Add a few tablespoons of water if the spices begin to stick.
- Add liquids and lentils: Pour in 3 cups water, scraping the pan to lift any browned bits. Stir in dried lentils and crushed tomatoes until combined.
- Simmer lentils: Bring mixture to a boil, then reduce heat to low and cover. Let simmer for 40 minutes until lentils are tender (25-30 minutes if using red lentils). Stir occasionally to prevent sticking.
- Finish curry: Once lentils are cooked through, stir in coconut milk and fresh lemon juice. Taste and adjust salt if needed. Remove from heat and fold in chopped cilantro.
- Serve: Dish up the curry alongside cooked basmati rice and vegan naan. Garnish with extra fresh cilantro if desired.
Notes
- Use red lentils for a quicker cooking time of about 25-30 minutes.
- If you prefer a thicker curry, simmer uncovered for the last 10 minutes.
- Adjust cayenne pepper to control spiciness according to preference.
- Light coconut milk can be used to reduce fat content.
- Leftovers store well in the fridge for up to 4 days and freeze up to 3 months.
- For added protein, serve with a side of roasted vegetables or vegan yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 314 kcal
- Sugar: 7 g
- Sodium: 581 mg
- Fat: 17 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 13 g
- Protein: 12 g
- Cholesterol: 0 mg
