Description
This hearty Lentil Curry recipe is a comforting and flavorful one-pot meal featuring protein-packed lentils simmered with warm spices, garlic, ginger, and creamy coconut milk. Served alongside fragrant basmati rice and vegan naan, it’s perfect for a satisfying vegan dinner.
Ingredients
Units
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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 ounces can full fat coconut milk (or light coconut milk)
- 2 tablespoons fresh lemon juice
- 1/2 cup cilantro, chopped
To Serve
- Basmati Rice, cooked as per package instructions
- Vegan Naan
Instructions
- Heat the aromatics: Heat the olive oil in a large deep skillet over medium heat. Add the minced garlic and grated fresh ginger, cooking for 1-2 minutes until fragrant but not browned.
- Add spices: Stir in 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 spices begin sticking to the pan.
- Add liquids and lentils: Pour in the 3 cups of water, scraping the bottom to loosen any stuck bits. Add the dried lentils and crushed tomatoes, stirring well to combine all ingredients.
- Simmer the curry: Bring the mixture to a boil. Reduce heat to low, cover the skillet, and let it simmer for 40 minutes so the lentils become tender and cooked through. Stir occasionally to prevent sticking.
- Finish the curry: Once lentils are cooked, stir in coconut milk and fresh lemon juice. Taste and adjust salt as needed. Remove from heat, then fold in the chopped cilantro for freshness.
- Serve: Spoon the lentil curry over cooked basmati rice, serve with vegan naan on the side, and garnish with extra cilantro if desired. Enjoy warm.
Notes
- Use brown, green, or red lentils depending on your preference; red lentils cook faster but brown lentils hold shape better.
- Adjust cayenne pepper to control the heat level to your taste.
- You can substitute light coconut milk for fewer calories but full fat provides creamier texture.
- For an Instant Pot version, sauté spices using the sauté function, add all ingredients except lemon juice and cilantro, then pressure cook for 15 minutes with natural release.
- Serve with basmati rice and vegan naan for a complete meal.
- Store leftovers in an airtight container in the fridge for up to 4 days.
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
