Lentil Curry – Simple Vegan Blog

0
130

Lentil curry, a super delicious and comforting vegan recipe. It’s so nutritious and it’s made with simple, natural, and inexpensive ingredients.

Photo of 2 bowls of lentil curry served with rice

Lentil curry is one of my all-time favorite curry recipes. As I enjoy Indian cuisine very much, I’ve tried to make lots of Indian dishes over the years. This one, in particular, is just so nutritious, warm, and comforting I like to make a big batch so I can enjoy it all week long!

This recipe is also so satisfying you’ll want to have it every day! It’s very healthy and filling, and not heavy at all. Lentil curry is super flavorful and delicious, and you can customize it with your favorite spices and herbs.

Besides, this dish is perfect to serve with some rice to make good-quality vegan protein. I love to have it with some basmati rice, which is a healthy option, but you could use any other type of rice or even other grains like quinoa, millet, or buckwheat.

Lentil curry, a delicious and super comforting vegan dish. It’s an easy recipe prepared with super simple, natural, and affordable ingredients. It’s perfect for the whole family to enjoy!

How to make lentil curry – Step by step

Step-by-step photos of how to make lentil curry
  • Cook the lentils according to package directions (photo 1).
  • Heat the oil in a skillet (photo 2) and cook the garlic, onion, and ginger with the cayenne flakes over medium-high heat until golden brown (photo 3), stirring occasionally.
  • Add the tomatoes, coconut milk, sugar, turmeric powder, curry powder, ground cumin, salt, and pepper (photo 5), stir and cook over medium-high heat for about 5 minutes, stirring occasionally.
  • Drain and rinse the lentils and add them to the skillet (photo 6). Add also the frozen peas (photo 7) and cook for about 5 to 10 minutes (photo 8).
  • Serve immediately.

Pro tips

  • Soak the lentils and the rice overnight so they are more nutritious, easy to digest, and so they cook faster.
  • Feel free to use canned lentils or any other kind of dry or canned legume.
  • I love coconut oil, but any other type of non-refined oil will work.
  • If you’re oil-free, use some water or vegetable stock instead.
  • You can use any other kind of unsweetened plant milk, such as soy milk, instead of coconut milk.
  • Feel free to customize this recipe with your favorite veggies.
  • Omit the cayenne flakes if you’re not into spicy food.
  • Feel free to use fresh tomatoes instead, but in that case, you may need to add a little bit of water.
  • If you don’t have some of the spices, just omit or replace them with any other spice.
Side shot of a bowl of lentil curry with rice

How long will this lentil curry keep?

As it’s made with natural and fresh ingredients, you should keep this lentil curry in an airtight container in the fridge for up to 4-7 days.

Can I freeze lentil curry?

Yes, you can! Wait until it’s cold, put it into a sealed container, and keep it in the freezer for about 3 months. Although you can freeze the whole batch at the same time, I suggest you split it into smaller portions and freeze them individually.

To thaw, just transfer it into the fridge overnight and reheat it in a pan with a little bit of oil, water, or vegetable stock over medium-high heat.

How to serve lentil curry

This lentil curry is a super complete meal, as it contains legumes and veggies. However, I like to serve it with some rice because I absolutely love how rice and lentils go together.

If you’d like to have a low-carb meal, another option is to serve it with cauliflower rice. It’s just SO delicious!

Looking for more vegan curry recipes?

Close-up shot of 2 bowls of lentil curry with rice

Did you make this lentil curry recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

Print

Square photo of a bowl of lentil curry served with rice

Lentil Curry

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 30 mins
  • Total: 40 mins
  • 4 1x
  • Main Dish
  • Indian
  • Vegan

Servings 4 1x

Scale Tap or hover over number to scale servings

Lentil curry, a super delicious and comforting vegan recipe. It’s so nutritious and it’s made with simple, natural, and inexpensive ingredients.

Ingredients

  • 2 cup dried lentils (400 g)
  • 2 tbsp oil of your choice, I used coconut oil
  • 4 cloves of garlic, chopped
  • 1/2 onion, chopped
  • 1-inch piece of ginger root (about 2.5 cm), peeled and chopped
  • 1/4 tsp cayenne flakes, optional
  • 2 15-ounce (425 g) can chopped tomatoes
  • 1 14-ounce (400 ml) can coconut milk
  • 34 tbsp sugar, I used brown sugar
  • 1 tbsp turmeric powder
  • 1 tbsp curry powder
  • 1 tbsp ground cumin
  • 12 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cup frozen peas (240 g), optional
  • Fresh cilantro (optional), chopped

Instructions

  1. Cook the lentils according to package directions. I didn’t add any salt.
  2. Heat the oil in a skillet and cook the garlic, onion, and ginger with the cayenne flakes over medium-high heat until golden brown, stirring occasionally.
  3. Add the tomatoes, coconut milk, sugar, turmeric powder, curry powder, ground cumin, salt, and pepper, stir and cook over medium-high heat for about 5 minutes, stirring occasionally.
  4. Drain and rinse the lentils and add them to the skillet. Add also the frozen peas and cook for about 5 to 10 minutes.
  5. Serve immediately with some basmati or cauliflower rice and some chopped fresh cilantro on top (optional).
  6. Keep the leftovers in an airtight container in the fridge for up to 4-7 days or in the freezer for about 3 months.

Notes

  • Soak the lentils and the rice overnight so they are more nutritious, easy to digest, and so they cook faster.
  • Feel free to use canned lentils or any other kind of dry or canned legume.
  • I love coconut oil, but any other type of non-refined oil will work.
  • If you’re oil-free, use some water or vegetable stock instead.
  • You can use any other kind of unsweetened plant milk, such as soy milk, instead of coconut milk.
  • Feel free to customize this recipe with your favorite veggies.
  • Omit the cayenne flakes if you’re not into spicy food.
  • Feel free to use fresh tomatoes instead, but in that case, you may need to add a little bit of water.
  • If you don’t have some of the spices, just omit or replace them with any other spice.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 550
  • Sugar: 11.7 g
  • Sodium: 645.1 mg
  • Fat: 16.6 g
  • Saturated Fat: 12.8 g
  • Carbohydrates: 85.3 g
  • Fiber: 11.3 g
  • Protein: 19.6 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in November of 2016, but was republished with new photos, step by step instructions, and tips in August of 2020.



Source link

LEAVE A REPLY

Please enter your comment!
Please enter your name here