Description
A hearty vegan red lentil curry packed with flavor.
Ingredients
Scale
- 1 cup red lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 can coconut milk (400ml)
- 2 cups vegetable broth
- 1 can diced tomatoes (400g)
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt to taste
- Fresh coriander for garnish
Instructions
- Rinse the red lentils under cold water.
- In a pot, heat oil over medium heat. Add onion and sauté until translucent.
- Add garlic and ginger, and cook for another minute.
- Add curry powder and cumin, and stir for 30 seconds.
- Add lentils, coconut milk, vegetable broth, and diced tomatoes.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Stir occasionally until lentils are tender.
- Season with salt to taste.
- Garnish with fresh coriander before serving.
Notes
- Serve with rice or naan.
- You can add vegetables like spinach or bell peppers.
- Store leftovers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan red lentil curry, lentil curry, vegan curry, healthy curry