Description
This Lentil Curry is a comforting, protein-packed vegan dish featuring brown lentils simmered with fragrant spices, garlic, ginger, and creamy coconut milk. Perfect served with basmati rice and vegan naan, it brings warmth and rich flavors to your table in just under an hour.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper, or more to taste
- 1 teaspoon salt, or more to taste
- 3 cups water
- 1 cup dried brown lentils (black, green or red work too)
- 28 ounces crushed tomatoes
- 13.5 ounce can full fat coconut milk (or light coconut milk)
- 2 tablespoons fresh lemon juice
- 1/2 cup cilantro, chopped
To Serve
- Basmati Rice, cooked, quantity as desired
- Vegan Naan, quantity as desired
Instructions
- Heat oil and aromatics: Heat the olive oil in a large deep skillet over medium heat. Add the minced garlic and grated fresh ginger and cook for 1-2 minutes until fragrant and slightly softened.
- Add spices: Stir in the ground turmeric, cumin, coriander, cayenne pepper, and salt. Cook for 30-60 seconds, stirring constantly to prevent burning. Add a few tablespoons of water if the mixture starts to stick to the pan.
- Add liquids and lentils: Pour in the 3 cups of water, scraping any browned bits off the pan bottom. Add the lentils and crushed tomatoes, then mix well to combine all ingredients evenly.
- Simmer the curry: Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 40 minutes or until the lentils are tender and cooked through. Stir occasionally to prevent sticking. (If using red lentils, simmer for 30 minutes.)
- Finish with coconut milk and lemon: Once the lentils are cooked, stir in the coconut milk and fresh lemon juice. Taste and adjust salt as needed. Remove from heat and stir in chopped cilantro.
- Serve: Spoon the lentil curry over cooked basmati rice and serve alongside warm vegan naan. Garnish with additional fresh cilantro if desired.
Notes
- This lentil curry is a comforting and hearty vegan meal packed with protein and fiber.
- Brown, green, black, or red lentils can be used, but red lentils will cook faster.
- If you prefer a thicker curry, reduce the amount of water or simmer uncovered for the last 10 minutes.
- For added richness, use full-fat coconut milk; light coconut milk reduces calories and fat.
- Adjust cayenne pepper to your desired spice level.
- Instant Pot method: sauté garlic, ginger, and spices, then add ingredients and pressure cook for 15 minutes with natural release.
- Serve with basmati rice and vegan naan for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 314 kcal
- Sugar: 7 g
- Sodium: 581 mg
- Fat: 17 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 13 g
- Protein: 12 g
- Cholesterol: 0 mg
