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
