Get ready to enjoy a comforting and nutritious meal with our Vegan Lentil Curry recipe!
Made with hearty lentils, creamy coconut milk, and a medley of vegetables, this curry is bursting with flavor and perfect for a cozy dinner any night of the week.
What’s to Love about This Vegan Lentil Curry Dish?
- Rich and Creamy: The combination of creamy coconut milk and aromatic spices creates a luxurious sauce that coats tender lentils and vegetables, infusing every bite with irresistible flavor.
- Nutritious and Filling: Packed with protein and fiber from lentils and an assortment of colorful vegetables, this curry is not only delicious but also incredibly nourishing, making it a satisfying meal that will keep you fueled and satisfied.
- Customizable and Versatile: You can easily customize this recipe by using your favorite vegetables or adjusting the level of spiciness to suit your taste preferences. Plus, it’s a great way to use up any veggies you have on hand.
- Easy to Make: With simple ingredients and straightforward instructions, this curry comes together quickly and easily, making it a convenient option for those extra busy days.
- Meal Prep Friendly: This curry reheats well, so you can make a big batch ahead of time and enjoy it throughout the week. It’s a fantastic option for meal prep or for packing for lunches to take to work or school.
Ingredient Notes, Tips, and Alternatives
- Dried Lentils:
- Variety: Use your favorite variety of lentils such as green, brown, or red lentils. Each variety may have slightly different cooking times and textures, so adjust accordingly.
- Pre-soaking: While pre-soaking lentils is not necessary, it can help reduce cooking time. Simply soak them in water for a few hours or overnight before rinsing and draining.
- Olive Oil:
- Oil Alternatives: If you prefer, you can use coconut oil, avocado oil, or vegetable oil as substitutes for olive oil. Each oil will impart its own unique flavor to the curry.
- Onion, Garlic, and Ginger:
- Aromatics: These aromatic ingredients form the flavor base of the curry. For a shortcut, you can use pre-minced garlic and ginger from a jar or tube.
- Adjust to Taste: Feel free to adjust the amounts of onion, garlic, and ginger according to your preference for stronger or milder flavors.
- Curry Paste:
- Red or Green: Choose your preferred type of curry paste based on your spice level preference. Red curry paste tends to be spicier, while green curry paste is milder.
- Homemade Option: You can make your own curry paste from scratch using a blend of spices, fresh herbs, and aromatics if you have the time and ingredients.
- Coconut Milk:
- Full-Fat vs. Light: Full-fat coconut milk will yield a richer and creamier curry, while light coconut milk will result in a lighter consistency. Use whichever you prefer based on your dietary preferences.
- Diced Tomatoes:
- Fresh vs. Canned: If fresh tomatoes are in season, you can use diced fresh tomatoes instead of canned. Simply chop them and use them with their juices.
- Vegetable Broth:
- Low-Sodium Option: To control the salt content of the curry, opt for low-sodium vegetable broth. You can always adjust the seasoning to taste later in the cooking process.
- Chopped Vegetables:
- Variety: Use a mix of your favorite vegetables such as carrots, bell peppers, zucchini, cauliflower, or spinach. This is a great way to incorporate seasonal vegetables or use up leftovers from your fridge.
- Spices (Turmeric, Cumin, Coriander):
- Fresh vs. Ground: While ground spices are convenient, you can also use freshly ground spices for a more intense flavor. Toast whole spices in a dry skillet before grinding for extra aroma.
- Adjust Seasoning: Taste the curry as it cooks and adjust the seasoning as needed. You can add more salt, pepper, or additional spices to enhance the flavor to your liking.
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Vegan Lentil Curry
This Vegan Lentil Curry recipe is a flavorful and wholesome dish featuring tender lentils, vibrant vegetables, and aromatic spices simmered in creamy coconut milk. Perfect for a cozy dinner, it’s a nourishing and satisfying option for vegans and curry lovers alike.
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 cup dried lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons curry paste (red or green)
- 1 can (14 ounces) coconut milk
- 1 can (14 ounces) diced tomatoes
- 1 cup vegetable broth
- 2 cups chopped vegetables (such as carrots, bell peppers, and zucchini)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- Cooked rice or quinoa for serving
- Chopped fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and grated ginger to the pot, and cook for 1 minute until fragrant.
- Stir in curry paste and cook for another minute.
- Add lentils, coconut milk, diced tomatoes (with their juices), vegetable broth, chopped vegetables, turmeric, cumin, coriander, salt, and pepper to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes, or until lentils and vegetables are tender.
- Taste and adjust seasoning as needed.
- Serve the vegan lentil curry over cooked rice or quinoa, garnished with chopped fresh cilantro.
- Prep Time: 15
- Cook Time: 30
