Description
This vegan coconut lentil curry is a quick and healthy plant-based dinner. It’s creamy, flavorful, and ready in about 20 minutes, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup red lentils, rinsed
- 1 (13.5 ounce) can full-fat coconut milk
- 2 cups vegetable broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic and ginger and cook for 1 minute more until fragrant.
- Add curry powder, cumin, turmeric, and cayenne pepper (if using) and cook for 30 seconds, stirring constantly.
- Add rinsed red lentils, coconut milk, vegetable broth, and diced tomatoes to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until lentils are tender. Stir occasionally.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a thicker curry, simmer uncovered for a few extra minutes.
- Add your favorite vegetables like spinach, kale, or peas in the last 5 minutes of cooking.
- Serve with rice or naan bread.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400-450
- Sugar: Approximately 8-10g
- Sodium: Approximately 600-700mg
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 15-18g
- Unsaturated Fat: Approximately 5-7g
- Trans Fat: 0g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 10-12g
- Protein: Approximately 15-18g
- Cholesterol: 0mg