Description
This Vegan Red Lentil Curry is a flavorful and hearty one-pot meal perfect for a comforting dinner. Made with red lentils, fragrant spices, coconut milk, and fresh tomatoes, this curry is rich, creamy, and packed with nutrients. It’s a simple recipe that comes together in under an hour, ideal for meal prep and suitable for vegans and vegetarians alike.
Ingredients
Scale
Spices and Aromatics
- 2 tablespoons coconut oil
- 1 red onion, diced (or yellow onion)
- 3 garlic cloves, minced
- 1/2 tablespoon minced ginger
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cumin
- 1 teaspoon curry powder
- 2 tablespoons garam masala
- 1 tablespoon red curry paste
Main Ingredients
- 1 cup dry red lentils, rinsed
- 2 cups filtered water
- 14 ounces fresh tomatoes, diced (if using canned tomatoes, do not drain; blend for a smoother curry)
- 13.5 ounces can of coconut milk (383g)
- 1 small lime
Garnish
- Red pepper flakes
- Chopped parsley
Instructions
- Heat oil and sauté aromatics: In a deep pot over medium-high heat, add the coconut oil. Once the oil is heated, add the diced onion, minced garlic, and minced ginger. Reduce heat to medium and sauté until the onions are translucent and the garlic and ginger become fragrant, about 6 minutes.
- Add spices: Keep the heat at medium and add sea salt, ground black pepper, ground cumin, curry powder, and garam masala. Stir thoroughly to combine with the onion mixture. Add in the red curry paste and continue to sauté everything together for 3-4 minutes to release and deepen the flavors of the spices. Add a splash of water if necessary to prevent sticking.
- Add lentils and season: Stir in the rinsed red lentils, seasoning again lightly with salt and pepper. Ensure the lentils are well coated with the spice mixture.
- Add liquids and tomatoes: Pour in the diced (or blended) tomatoes, filtered water, and coconut milk. Stir well to mix all ingredients thoroughly.
- Simmer the curry: Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot to let steam escape and let the curry simmer gently for about 35 minutes, stirring occasionally to prevent sticking and to check doneness. Around 20 minutes in, test lentils to adjust cooking time if needed.
- Finalize seasoning and add lime: Taste the curry and adjust salt and pepper as desired. Remove from heat. Squeeze the juice of one small lime over the curry and stir to combine. This brightens and balances the rich flavors—do not skip this important step.
- Serve and garnish: Allow the curry to cool slightly. Serve it garnished with red pepper flakes and chopped parsley for a touch of heat and freshness. Enjoy your comforting vegan red lentil curry!
Notes
- This red lentil curry is classic vegan comfort food, offering a creamy and satisfying meal perfect for chilly days.
- It’s a one-pot recipe that makes cleanup easy and is great for meal prepping.
- If you prefer a smoother curry, blend the fresh or canned tomatoes before adding them to the pot.
- The lime juice added at the end really enhances the flavor by adding a bright, fresh contrast to the rich spices.
- You can adjust the spice levels by adding more or less red curry paste and red pepper flakes according to your heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 316 kcal
- Sugar: 4 g
- Sodium: 407 mg
- Fat: 19 g
- Saturated Fat: 16 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 12 g
- Protein: 11 g
- Cholesterol: 0 mg
