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- 1 cup red lentils, thoroughly rinsed and drained - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1-inch piece fresh ginger, peeled and minced - 1 can (14 oz) coconut milk, full-fat or light - 1 can (14 oz) diced tomatoes, either plain or seasoned - 2 tablespoons curry powder, adjust for spice preference The base of our curry is simple yet full of flavor. Red lentils cook quickly and become creamy, making them ideal for this dish. The onion, garlic, and ginger bring depth. Coconut milk adds creaminess, while diced tomatoes keep it fresh. - 1 teaspoon ground cumin for depth - 1 teaspoon turmeric, for color and nutrition - 1 cup vegetable broth, low-sodium recommended - 2 tablespoons olive oil or any vegetable oil - Salt and pepper to taste, freshly cracked if possible Spices are key here. Ground cumin adds a warm flavor, while turmeric gives a bright color and health benefits. Using vegetable broth enhances the taste without overpowering it. Freshly cracked salt and pepper will elevate the dish. - 1 medium carrot, diced into small cubes - 1 cup fresh spinach, roughly chopped - Fresh cilantro, chopped, for garnish Fresh ingredients add a nice crunch and color. Diced carrots provide texture, and spinach adds nutrients. Cilantro on top gives a fresh finish. These additions make the curry vibrant and appealing. {{ingredient_image_2}} To start, I heat olive oil in a large pot over medium heat. Once hot, I add the finely chopped onion. I sauté it for about 5 minutes, stirring often, until it turns translucent and fragrant. Then, I add the minced garlic and ginger. I let them cook for about 1-2 minutes. The smell fills my kitchen and makes me hungry! Next, I add the diced carrot to the mixture. I stir and sauté for an additional 3-4 minutes. The carrot should start to soften up nicely. Now it's time to spice things up! I sprinkle curry powder, ground cumin, and turmeric over the sautéed veggies. I mix everything together for about 1 minute. This step helps bring out the full flavors of the spices. The blend of smells is wonderful! Next, I add the rinsed red lentils into the pot. Then, I pour in the diced tomatoes and coconut milk. I mix everything thoroughly until all the ingredients are well combined. After that, I pour in the vegetable broth. I bring the whole mixture to a gentle boil. Then, I reduce the heat to low. I let the curry simmer uncovered for 20-25 minutes. I stir occasionally and check the lentils for tenderness. They should be soft but not mushy. Once the lentils are tender, I gently fold in the chopped spinach. I let it cook for another 5 minutes. The spinach wilts down and adds a nice pop of color. Finally, I taste the curry and season it with salt and pepper. I adjust the seasoning to my liking. Once done, I remove the pot from heat. Now, I am ready to serve this delicious dish! To make this curry shine, adjust the spice levels to your taste. If you like it hot, add more curry powder or a pinch of cayenne. For a milder dish, stick to the original amount. Always use freshly cracked pepper for the best flavor. It adds a bright kick that enhances the spices. While your curry simmers, stir it occasionally. This prevents the lentils from sticking to the pot. Check the lentils for tenderness as they cook. You want them soft but not mushy. If they are too firm, let them simmer a bit longer. Serve your curry in deep bowls. Pair it with warm naan or fluffy steamed rice for a complete meal. Garnish the dish with fresh cilantro for a pop of color. A slice of lime on the side adds a zesty twist. This makes your dish not just tasty, but beautiful too! Pro Tips Soak Lentils for Extra Creaminess: Soaking the red lentils for 30 minutes before cooking can result in a creamier texture for your curry. Customize Your Spice Level: Adjust the amount of curry powder to suit your taste; start with less if you prefer a milder curry and add more gradually. Add More Veggies: Feel free to throw in other vegetables like bell peppers or peas for added nutrition and flavor. Rest for Flavor: Letting the curry sit for a few minutes off the heat before serving allows the flavors to meld beautifully. {{image_4}} You can make this dish your own by adding extra veggies. Try including bell peppers or zucchini for more color and texture. These add-ins boost nutrients and taste. You can also swap spinach for kale or Swiss chard if you prefer. Both greens add a nice touch and keep things fresh. Don't be afraid to play with spices. Try different curry powders to find your favorite mix. If you like heat, add chili flakes or fresh peppers. You can also experiment with herbs like cilantro or mint for added flavor. Each spice change can give your curry a whole new vibe. Want extra protein? Chickpeas or tofu work well in this curry. They add heartiness and make it more filling. You can also use different lentil types, like green or brown lentils. Each variety offers a unique texture and flavor, so feel free to mix it up! Store your delicious red lentil curry in an airtight container. This way, it stays fresh longer. It tastes best when eaten within 3-4 days. Always let it cool before sealing it up. This helps keep the flavors intact. You can freeze the curry for later. Start by letting it cool completely. Then, pour it into a freezer-safe container. Make sure to leave some space for expansion. When you're ready to eat, thaw it overnight in the fridge. Reheat it on the stove over low heat until hot. Stir often to keep it smooth. You can get creative with leftover curry! Try serving it over baked potatoes or pasta. It also goes well with rice or quinoa. For a fresh twist, add it to tacos or wraps. Don't forget to garnish with some cilantro for extra flavor! Yes, you can make this curry gluten-free. The main ingredients are naturally gluten-free. Just ensure that your vegetable broth and any added spices do not contain gluten. Most curry powders are safe, but always check the labels. Red lentil curry lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. The flavors often deepen as it sits, making leftovers even better. Yes, you can substitute coconut milk. Try using any dairy-free cream like cashew cream or almond milk. You can also use soy milk, but it may change the flavor. If you want a thicker texture, blend soaked cashews with water. Serve this curry with warm naan or steamed rice. You can also pair it with quinoa for a healthy twist. Adding a side salad or roasted veggies can brighten the meal. A slice of lime adds a nice zing too! This blog post explored how to make a tasty red lentil curry. You learned about key ingredients like lentils, coconut milk, and spices. I shared step-by-step instructions, helpful cooking tips, and creative variations to try. Don’t forget to store leftovers properly so you can enjoy them later. With a bit of practice, you can make this dish your own. Perfecting it will delight both you and your guests. Enjoy your cooking adventure!

Best Vegan Red Lentil Curry

A delicious and hearty vegan curry made with red lentils, coconut milk, and spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup red lentils, thoroughly rinsed and drained
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch piece fresh ginger, peeled and minced
  • 1 medium carrot, diced into small cubes
  • 1 can coconut milk, full-fat or light (14 oz)
  • 1 can diced tomatoes, either plain or seasoned (14 oz)
  • 2 tablespoons curry powder, adjust for spice preference
  • 1 teaspoon ground cumin for depth
  • 1 teaspoon turmeric, for color and nutrition
  • 1 cup vegetable broth, low-sodium recommended
  • 2 tablespoons olive oil or any vegetable oil
  • 1 cup fresh spinach, roughly chopped
  • to taste salt and pepper, freshly cracked if possible
  • for garnish fresh cilantro, chopped

Instructions
 

  • In a large pot, warm the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 5 minutes, stirring frequently, until the onion becomes translucent and fragrant.
  • Incorporate the minced garlic and ginger into the pot. Continue to cook them for another 1-2 minutes, allowing their aromas to fill the kitchen.
  • Add the diced carrot to the pot. Stir and sauté for an additional 3-4 minutes, until the carrot starts to soften.
  • Sprinkle the curry powder, ground cumin, and turmeric over the sautéed vegetables. Stir well for about 1 minute to fully incorporate the spices and enhance their flavors.
  • Add the rinsed red lentils into the pot, followed by the diced tomatoes and the coconut milk. Mix everything thoroughly until all ingredients are well combined.
  • Pour in the vegetable broth, bringing the entire mixture to a gentle boil. Once boiling, reduce the heat to low, allowing the curry to simmer uncovered for 20-25 minutes. Stir occasionally, and check the lentils for tenderness.
  • Once the lentils are tender, gently fold in the chopped spinach. Allow it to cook for an additional 5 minutes, just until the spinach wilts down and brightens the dish.
  • Taste the curry and season with salt and pepper according to your preference. Remove the pot from heat once seasoned to your liking.
  • Serve the curry warm in bowls, generously garnished with freshly chopped cilantro on top for a burst of flavor and freshness.

Notes

Serve with warm naan or steamed rice and a slice of lime for added flavor.
Keyword curry, healthy, lentils, spicy, vegan