Description
This comforting Lentil Curry is a hearty and flavorful dish made with protein-packed lentils simmered in a rich blend of spices, crushed tomatoes, and creamy coconut milk. Perfectly paired with basmati rice and vegan naan, it offers a satisfying vegan main course full of warmth and vibrant flavors.
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 according to package instructions
- Vegan naan bread
Instructions
- Heat the oil: Heat the olive oil in a large deep skillet over medium heat. Add the minced garlic and grated ginger and cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Add spices: Stir in the ground turmeric, cumin, coriander, cayenne pepper, and salt. Cook for 30-60 seconds, stirring constantly to release their aromas. Add a few tablespoons of water if the spices start to stick to the pan.
- Add liquids and lentils: Pour in the 3 cups of water while scraping any browned bits from the pan bottom. Add the dried lentils and crushed tomatoes. Stir well to combine all ingredients thoroughly.
- Simmer the lentils: Bring the mixture to a boil. Then reduce heat to low, cover, and simmer for 40 minutes or until lentils are tender and cooked through. Stir occasionally to prevent sticking. If using red lentils, cook for 30 minutes.
- Finish with coconut milk and lemon: Once lentils are cooked, stir in the coconut milk and fresh lemon juice. Taste and add more salt if needed. Remove from heat and fold in the chopped cilantro.
- Serve: Serve the lentil curry hot, accompanied by basmati rice and vegan naan. Garnish with extra fresh cilantro if desired.
Notes
- For a quicker version, red lentils cook faster and can be used instead of brown lentils.
- You can substitute light coconut milk for full-fat to reduce calories and fat content.
- Adjust cayenne pepper to control spiciness based on your preference.
- Serve with steamed basmati rice and warmed vegan naan for a complete meal.
- To make this recipe in an Instant Pot, sauté garlic, ginger, and spices in the pot, then add liquids and lentils. Cook on high pressure for 15 minutes and natural release.
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
