If you’re craving a warm, hearty meal that’s packed with flavor, this Easy Vegan Red Lentil Curry is a must-try. It’s a comforting dish made with simple ingredients and comes together quickly, making it perfect for busy weeknights. The red lentils provide a creamy texture, while the spices add a rich depth of flavor. Whether you’re a seasoned vegan or just looking to try something new, this curry will satisfy your taste buds and leave you feeling nourished.
Steps
- Rinse the lentils under cold water until the water is clear. Heat coconut oil in a large skillet over medium-high heat and add minced garlic, ginger, fresh turmeric, and diced Serrano pepper. Cook for about 2 minutes, stirring to prevent burning.
- Add ground cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to the skillet. Stir the spices for 30 to 60 seconds until they release their aroma.
- Pour in the vegetable broth and scrape up any bits stuck to the skillet. Add the lentils and crushed tomatoes, stir well, lower the heat, cover, and let it simmer for 20 to 25 minutes until the lentils are mostly softened.
- Remove the lid, add coconut milk and almond butter, and season with more salt and pepper if needed. Cook uncovered for another 5 to 8 minutes until the curry thickens.
- Stir in lemon juice and chopped cilantro, then turn off the heat. For a smoother texture, use an immersion blender to lightly puree the curry if desired.
- Serve the curry hot with rice or Indian flatbread, garnishing with additional cilantro. Store any leftovers in an airtight container in the fridge for 3-4 days.
Ingredients
- 1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil
- 4 cloves garlic, minced
- 2-inch piece of fresh ginger, peeled and minced or grated
- 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
- 1-2 serrano peppers, diced (adjust for spice level)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Indian red chili powder (or 1 teaspoon regular chili powder)
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- Kosher salt or sea salt to taste (about 1 teaspoon)
- Freshly cracked black pepper to taste
- 1 cup (180-190g) red lentils, or split red lentils
- 2 cups (480 mL) low-sodium vegetable broth
- 1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can)
- 1 (13.5-ounce/400 mL) can full-fat coconut milk
- 3 tablespoons unsweetened creamy almond butter
- 1/2 a small lemon, juiced
- 1/2 cup (~8g) fresh cilantro, roughly chopped
- Basmati or Jasmine rice
- Indian flatbread such as roti, paratha, or naan
Nutritional Values
Calories: 2068kcal | Carbohydrates: 180g | Protein: 76g | Fat: 128g | Saturated Fat: 88g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Sodium: 656mg | Potassium: 4452mg | Fiber: 76g | Sugar: 28g | Vitamin A: 1896IU | Vitamin C: 88mg | Calcium: 564mg | Iron: 36mg
FAQ
- Can you prepare red lentil curry in an Instant Pot?
- Yes, you can make red lentil curry in an Instant Pot. There’s a detailed recipe for this method in “The Vegan Instant Pot Cookbook,” which includes more than 90 other recipes suitable for the Instant Pot.
- Is red lentil curry considered healthy?
- Absolutely, red lentil curry is a wholesome meal packed with plant-based protein, fiber, vitamins, and minerals. It features beneficial ingredients like red lentils and turmeric, which is known for its anti-inflammatory and antioxidant properties.
- What are some serving suggestions for red lentil curry?
- Red lentil curry pairs wonderfully with white basmati rice, but you could also serve it with brown rice, farro, or quinoa. Adding homemade or store-bought vegan naan, roti, or pita as a side complements the dish well.
- How should I store leftovers, and can I freeze red lentil curry?
- Store leftover curry in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the curry, which helps preserve its flavors for future meals.
- What should I do if I can’t tolerate spicy food?
- If you’re sensitive to spice, you can omit the chili peppers entirely. For those who can handle mild heat, use one seeded Serrano pepper or a jalapeño with seeds. For a spicier dish, keep the seeds in and use two Serrano peppers.
Tips
- Rinse and Sort Lentils: Always sift through and rinse your lentils before cooking to remove any small stones or debris, enhancing the overall texture and safety of the dish.
- Adjust Spice Levels: Tailor the heat to your preference by adjusting the amount of serrano or jalapeño peppers. If you prefer mild dishes, consider reducing the amount or removing seeds from the peppers.
- Use an Immersion Blender for Creaminess: For an extra creamy texture, blend about half of the curry using an immersion blender, which will give the dish a smoother consistency without losing its hearty appeal.
- Cookware Choice Matters: The type of pan you use can affect the cooking time. A wide, shallow pan may cook the lentils faster than a deeper pot, so adjust your timing accordingly to ensure perfectly cooked lentils.
Equipment
- Large, Deep Skillet or Saucepan – Essential for cooking the curry.
- Immersion Blender – Useful if you want to puree the curry to achieve a smoother consistency.
- Wooden Spoon or Spatula – For stirring and scraping the bottom of the pan.
- Measuring Spoons and Cups – For accurate measurement of ingredients.
