Warm up your winter with these 17 easy vegan lentil curry recipes, each offering a comforting and flavorful way to enjoy the season. From hearty stews to fragrant curries, discover simple dishes that are perfect for cozy nights in.
Steps
- Rinse the lentils under cold water until the water runs clear.
- Heat coconut oil in a large skillet or saucepan over medium-high heat.
- Add minced garlic, ginger, fresh turmeric (or ground turmeric if using), and diced Serrano pepper to the skillet. Cook for about 2 minutes, stirring frequently.
- Stir in ground cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper. Cook for 30 to 60 seconds until the spices are fragrant, stirring to prevent burning.
- Pour in the vegetable broth and deglaze the pan, scraping up any browned bits from the bottom.
- Add the rinsed lentils and crushed tomatoes to the skillet. Mix well, reduce the heat to low, and cover the pan. Let simmer for 20 to 25 minutes or until the lentils are mostly softened.
- Stir in the coconut milk and almond butter, adjusting salt and pepper to taste. Continue cooking on low heat, uncovered, for another 5 to 8 minutes until the curry thickens and becomes creamy.
- Mix in lemon juice and chopped cilantro, then turn off the heat.
- Serve the curry with rice and/or Indian flatbread, garnishing with additional cilantro if desired.
Ingredients
- 1 tablespoon coconut oil (refined or virgin), or a neutral-flavored oil
- 4 cloves garlic, minced
- 2-inch piece fresh ginger, peeled and minced or grated
- 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
- 1-2 serrano peppers, diced (adjust based on desired spice level)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Indian red chili powder (or 1 teaspoon regular chili powder)
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- Kosher salt or sea salt to taste (approximately 1 teaspoon)
- Freshly cracked black pepper to taste
- 1 cup (180-190g) red lentils, or split red lentils
- 2 cups (480 mL) low-sodium vegetable broth
- 1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can)
- 1 (13.5-ounce / 400 mL) can full-fat coconut milk
- 3 tablespoons unsweetened creamy almond butter
- 1/2 small lemon, juiced
- 1/2 cup (~8g) fresh cilantro, roughly chopped
- Basmati or Jasmine rice
- Indian flatbread such as roti, paratha, or naan
Nutritional Values
Calories: 517kcal | Carbohydrates: 45g | Protein: 19g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 164mg | Potassium: 1113mg | Fiber: 19g | Sugar: 7g | Vitamin A: 474IU | Vitamin C: 22mg | Calcium: 141mg | Iron: 9mg
FAQ
- Can I prepare red lentil curry in an Instant Pot?
- Yes, you can make red lentil curry in an Instant Pot. There is a detailed recipe available in “The Vegan Instant Pot Cookbook,” which includes 90 other nutritious recipes that can be easily made with an Instant Pot.
- Is red lentil curry a healthy option?
- Absolutely! Red lentil curry is packed with plant-based protein, fiber, and essential vitamins and minerals. Ingredients like turmeric add anti-inflammatory and antioxidant benefits, making this dish both delicious and nutritious.
- What are the best accompaniments for red lentil curry?
- Red lentil curry pairs perfectly with white basmati rice, but you can also serve it with brown rice, quinoa, or farro. For an authentic touch, serve it with homemade or store-bought naan or pita bread. Garnishing with cilantro or mint can add a refreshing flavor.
- How can I store and freeze red lentil curry?
- Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days. It also freezes well, so you can prepare it in advance and enjoy it later without compromising its rich flavors.
- Can I adjust the spice level in this curry?
- Yes, you can easily adjust the spice level. For no spice, omit the chili peppers. For mild spice, use one deseeded Serrano or jalapeño pepper. For a spicier dish, keep the seeds in two Serrano peppers.
- What are some substitutions for key ingredients in this curry?
- If you can’t find red lentils, you can use yellow split lentils. Cashew butter can substitute almond butter for a similar creamy texture, and if you’re avoiding nuts, tahini is a good alternative. If you can’t find fresh turmeric, ground turmeric works fine.
Tips
- Rinse Lentils Thoroughly: Before cooking, sift through the lentils to remove any debris and rinse them under cold water until the water runs clear to ensure a clean and smooth texture in your curry.
- Adjust Spice Levels: Tailor the spice level to your preference by adjusting the amount of chili peppers. For a mild curry, omit the peppers entirely; for moderate heat, use one serrano or jalapeño pepper, and for extra heat, include two serrano peppers with seeds.
- Enhance Creaminess: For an extra creamy texture, consider pureeing half of the curry with an immersion blender after cooking. This will give the dish a smoother consistency.
- Choose the Right Cookware: Use a wide, shallow pan to cook the lentils faster (around 20-22 minutes). A deeper pot like a Dutch oven may extend the cooking time to about 30 minutes.
