Vegan Red Lentil Curry

Vegan Red Lentil Curry is a warm and creamy one. It is bland, creamy, and spicy. It is filling & you will love it. It is quick & convenient to prepare, as well as being loaded with healthy plant proteins. There is not much you will need to make a scrumptious bowl of comfort. The red lentils take a short time to cook, & they absorb all the strong spices. This Vegan Red Lentil Curry is also something that you can prepare in advance & which tastes even more delicious on the second day. Have it with rice/naan/flat bread.

STATS

• Cook Time: 30 minutes
• Serving Size: 1 cup
• Cuisine: Indian-Inspired
• Course: Main Dish
• Prep Time: 10 minutes
• Total Time: 40 minutes
• Method: Stovetop
• Diet: Vegan, Gluten-Free
• Yield: 4 servings
• Difficulty: Easy

EQUIPMENT

• Large pot/deep skillet
• Wooden spoon
• Ladle
• Cutting board & knife
• Measuring cups & spoons
• Stove

INGREDIENTS

• One cup of washed red lentils
• A single tablespoon of olive oil
• 1 medium onion
• Three minced garlic cloves
• An inch of grated ginger
• One teaspoon of powdered cumin
• A single spoonful of turmeric
• One teaspoon of curry powder
• Half a teaspoon of paprika
• 1/4 teaspoon black pepper and 1/2 teaspoon salt
• 1/4 teaspoon of optional chili flakes
• 1 14-ounce can of chopped tomatoes
• One 14-ounce can of coconut milk
• Two cups of water or vegetable broth
• Half of a lemon’s juice
• Garnish with fresh cilantro.

INGREDIENT NOTES

Lentils:

• Red lentils should be used. They are fast-cooking & yield a tender & creamy texture. Wash out to get rid of starch.

Onion and Garlic:

• The best ones are yellow onions. Fresh garlic will give the best flavor.

Ginger:

• Spice & warmth are provided by freshly grated ginger. It is best to avoid dried powder.

Spices:

• Use ground cumin, turmeric & curry powder for the depth. To your spice level, add chili flakes.

Tomatoes:

• It is fast with canned tomatoes diced. Crushed tomatoes also do the trick.

Coconut Milk:

• Full-fat coconut milk provides creamy, rich curry. The light ones are good to work with, & will not be so thickly written.

Broth:

• Salt can be regulated using low-sodium veggie broth. When unable to get water, there is an alternative by using water.

Lemon:

• Makes it lighter & counteracts the richness of the curry.

INSTRUCTIONS

1. At first you need a big pan put in it olive oil and warm up on low flame
2. Include the chopped onion. Sauté till tender, three to four minutes.
3. Add the cumin, ginger & garlic & stir. Cook for one minute.
4. Stir in paprika, turmeric, curry powder, & chili flakes. Mix completely.
5. After the lentils have been washed, combine them with the seasonings.
6. Stir after adding the chopped tomatoes.
7. Pour in the vegetable broth & coconut milk. Mix to blend.
8. Bring to a simmer.
9. Turn down the heat. Cook, covered, for 20 to 25 minutes. Stir from time to time.
10. Make sure the lentils are tender and just a little mushy.
11. If you feel it is thick you can add some water in it.
12. Stir in lemon juice, salt, & black pepper. Mix well.
13. You can add and adjust the seasoning by tasting it.
14. Give to it 5 minutes to rest before serving.
15. As a garnish, add some chopped cilantro.
16. Serve hot on its own or with flatbread or rice.

TIPS

• Lentils should always be rinsed.
• To thicken the mash, some lentils are added at the end.
• To make the curry thinner, give more of the broth.
• Extra fiber can be served with brown rice.

STORAGE INFORMATION

Fridge:

• Store cooled curry in an airtight container for to five days. Before serving must warm up on the stove /in the microwave.

Freezer:

• Freeze in portions for no more then two months. Thaw in the fridge overnight before reheating.

FAQS

Is Vegan Red Lentil Curry freezable?

• Yes, it stores well in the cool place for the next two months. stir and warm on the stove.

What is the coconut milk substitute?

• Either almond milk/oat cream is good. The thickness can be lessened.

Could I spin it as oil-free?

• Yes. Instead of cooking onions in oil, use water/broth.

Is it achievable to put vegetables?

• Yes. At the end of the cooking process, add carrots, spinach/peas.

Could I use green lentils?

• Green lentils will suffice, but take longer to cook differently since they are harder.

NUTRITION

Calories: 290
Carbs: 34g
Protein: 11g
Fat: 14g
Saturated Fat: 9g
Fiber: 7g
Sugar: 6g
Sodium: 420mg
Iron: 3.5mg
Calcium: 45mg
Potassium: 580mg