Vegan Red Lentil Curry
A healthy crowd-pleasing recipe that’s perfect for busy weeknights or cozy weekend meals, this one-pot red lentil curry is easy to prepare and delivers bold, warming spices in every bite.
Ingredients
- 2 Tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 Tbsp finely grated ginger
- 2 Tbsp tomato paste
- 2 medium carrots, very finely chopped or coarsely grated
- 2 tsp curry powder
- 1 tsp garam masala
- 1 tsp chili flakes, optional, omit if you don’t like spicy food
- ½ tsp turmeric powder
- 1 cup uncooked red lentils, rinsed and drained
- 1 14 oz can diced tomatoes
- 1 14 oz can full fat coconut milk
- 1 ⅓ cup water
- 1 tsp sea salt
- 1 tsp coconut sugar
TO SERVE:
- Brown rice or quinoa
- Cilantro
- More chili flakes
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
- Add garlic, ginger, tomato paste and carrots and sauté for 5 more minutes.
- Stir in the curry powder, garam masala, chili flakes and turmeric. Toast the spices for 1 – 2 minutes, stirring frequently, to release their flavors.
- Add the red lentils, tomatoes, coconut milk, water and sea salt. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 25 – 30 minutes, or until the lentils are soft and the curry has thickened.
- Add coconut sugar. Stir to combine. Turn off the heat, taste and adjust seasoning. I added ¼ tsp more of sea salt.
- Serve with rice and cilantro and enjoy this cozy meal.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.