Red Lentil Curry - Vegan, One Pot
This Red Lentil Curry is SUCH a delicious curry recipe ready in an hour! It’s made easily in one pot, is vegan and freezes so well!
Servings 6 servings
Calories 316kcal
Ingredients
- 2 tablespoons coconut oil
- 2 medium yellow onions OR 1 red onion 7g
- 14 ounces fresh tomatoes diced (if using canned, do not drain) - 400g
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 3 garlic cloves minced
- 1 teaspoon freshly minced ginger
- 2 tablespoons garam masala
- 1 teaspoon curry powder
- 1 tablespoon red curry paste
- ¼ teaspoon cumin
- 1 cup dry red lentils rinsed
- 2 cups filtered water
- 13.5 ounces can coconut milk 383g
- 1 small lime
- garnish with red pepper flakes & chopped parsley
Instructions
- In a deep pot over medium high heat, add the coconut oil.
- Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft and translucent, about 8 minutes.
- Add in all the other dry ingredients in order. Stir vigorously to combine to ensure the lentils aren't stuck to the bottom. Now add the water and coconut milk and stir again to combine thoroughly.
- Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 35 minutes, cover slightly but allowing steam to escape. Stir occasionally to ensure the lentils don't stick to the bottom. Depending on the kind of lentils you're using, you can check around the 20 minute mark to see if your lentils have finished cooking.
- Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!
Notes
If you try this Vegan Red Lentil Curry please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Notes:
HOW TO STORE: You can store this curry in an air-tight container in the fridge for up a week. It’s an excellent candidate for freezing and can be stored in the freezer for up to a month.
A FEW NOTES:
1. This curry lasts for at least 5 days in the fridge as leftovers.
2. You can serve with whole wheat naan bread, basmati rice, or even crispy tortilla chips.
3. You can add so many extra ingredients to this curry. I love adding spinach and other veggies to add even more flavour and body to it.
TO ADD HEAT:
1. Crushed red pepper flakes: I would start with 1/4 teaspoon in the beginning so that that gets heated up with everything else. Taste and you can always add another 1/4 teaspoon.
2. Harissa paste: if you have a harissa or chili paste, you can stir a little in before the simmer part so that it can heat up with everything. Even sriracha can work.
3. Lastly, and my favourite, scotch bonnet pepper sauce which adds flavours and lots of heat. A few drops right before simmer again, and you can taste and decide whether you want to add more.Nutrition
Calories: 316kcal | Carbohydrates: 29g | Protein: 11g | Fat: 19g | Saturated Fat: 16g | Sodium: 407mg | Potassium: 655mg | Fiber: 12g | Sugar: 4g | Vitamin A: 956IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 5mg