Description
Vegan lentil curry with warm curry Indian spices! You will love this easy, one pot meal – the perfect plant based recipe for everyone to enjoy. Serve with rice and naan for a hearty meal.
Ingredients
Scale
- 2 tablespoons coconut oil
- ½ medium onion, diced
- 5 cloves garlic, minced
- 1 ½ tablespoons freshly grated ginger
- 1 small bunch carrots, diced (about 1 cup)
- 2 tablespoons mild curry powder
- ¾ teaspoon ground turmeric
- ½ teaspoon coriander powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon fine sea salt
- 1 (14 ounce) can crushed tomatoes
- 2 ¾ cups water or vegetable broth
- 1 cup dried brown lentils
- 1 (14 ounce) can full-fat coconut milk
- fresh cilantro, for garnish
- rice, or quinoa or another grain
- naan
Instructions
- Step 1: In large pot over medium heat, add 1 tablespoon coconut oil, onion, garlic, ginger and carrots. Cook for 3-4 minutes, stirring frequently.
- Step 2: Add in spices and salt, turn heat up to medium-high, stirring continuously for another 4-5 minutes. Add a little extra oil here as needed.
- Step 3: Reduce heat to medium; add crushed tomatoes, water and lentils.
- Step 4: Stir to combine then bring mixture to a simmer, then cover and continue simmering for about 35-40 minutes, stirring every 10 minutes.
- Step 5: Stir in coconut milk, continue simmering uncovered for 5 minutes on low-medium heat.
- Step 6: Remove from heat and let stand for 10-15 minutes, until curry has thickened more.
Notes
Instant Pot Method: Use 1.75 cups water. Sauté aromatics and spices as directed, add tomatoes, water, and lentils. Cook on high pressure ‘manual’ mode for 15 minutes, then ‘natural release’ for 10 minutes. Stir in coconut milk and let stand for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 5 g
- Sodium: 508 mg
- Fat: 20 g
- Saturated Fat: 17 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 13 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: vegan lentil curry, Indian-inspired, one pot meal, plant based