Vegan Red Lentil Curry
This red lentil curry is classic vegan comfort food! It’s a one-pot recipe that comes together in under an hour and it’s ideal for meal prep too.
Ingredients
- 2 tablespoons coconut oil
- 1 red onion diced, or yellow onion
- 3 garlic cloves minced
- 1/2 tablespoon minced ginger
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cumin
- 1 teaspoon curry powder
- 2 tablespoons garam masala
- 1 tablespoon red curry paste
- 1 cup dry red lentils rinsed
- 2 cups filtered water
- 14 ounces fresh tomatoes diced (if using canned, do not drain) - 400g - BLEND for a smoother curry
- 13.5 ounces can of 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.
- Once the oil is heated, add in the onion, garlic, and ginger. Reduce to medium heat. Saute until the onions are translucent and the ginger and garlic are fragrant, about 6 minutes.
- Reduce heat to medium. Add in the sea salt, ground black pepper, ground cumin, curry powder and garam masala. Stir into the onion mix to combine. Add in the red curry paste and sauté it all together, heating up the spices to bring out more flavour, for about 3-4 minutes. Feel free to add a splash of water to keep it moving.
- Add in the lentils and stir to combine. Grind some sea salt and ground black pepper over the mixture and stir together. Now add the tomatoes (blended for a smoother curry), 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!
Video
Notes
To store: Any leftovers can be stored in an airtight container in the refrigerator. Red lentil curry will keep fresh for up to a week. Reheat it on the stovetop or in the microwave until it’s warmed through.
To freeze: You can freeze this red lentil curry for up to a month. Make sure it’s stored in an airtight container or freezer-safe bag and defrost overnight before reheating according to the instructions above.
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