Easy Vegan Lentil Curry
User Reviews
5
Easy Vegan Lentil Curry
Description
The Easy Vegan Lentil Curry recipe starts by sautéing coconut oil with onion, garlic, ginger, and diced carrots to build a flavorful base. Spices such as curry powder, turmeric, coriander, and optional cayenne pepper are added to infuse warmth and mild heat. Brown lentils cook gently with crushed tomatoes and water or broth, absorbing the spices as they soften.
Once the lentils are cooked through and the mixture thickens, coconut milk is stirred in to add creaminess and depth without dairy. The curry is simmered further to meld flavors and thicken the sauce to the desired consistency. Garnishing with fresh cilantro and serving with rice, naan, or quinoa completes a balanced vegan meal.
Preparation flexibility allows for slow stovetop simmering or faster Instant Pot cooking with adjusted water quantities. This curry provides a nutritious, plant-based option with layered flavors and a comforting texture that suits many dietary preferences.
Additional notes emphasize water quantity differences for cooking methods and options for adjusting lentil softness. The recipe excludes toppings in nutrition calculations and suggests homemade or store-bought curry powder.
Ingredients
- 2 tablespoons coconut oil
- ½ medium onion diced
- 5 cloves garlic minced
- 1 ½ tablespoons ginger freshly grated
- 1 small bunch carrot diced (about 1 cup - see notes
- 2 tablespoons curry powder see notes, mild
- ¾ teaspoon Turmeric ground
- ½ teaspoon coriander powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper optional, for some heat
- 1 teaspoon salt to taste, fine sea salt
- 1 (14 ounce) can crushed tomatoes or sub tomato sauce
- 2 ¾ cups water or vegetable broth, see notes
- 1 cup brown lentils dried
- 1 (14 ounce) can coconut milk full-fat
Serve With
- cilantro for garnish, fresh
- rice or quinoa or another grain
- Naan
Instructions
Stovetop Method
- In large pot over medium heat (love my Staub for this), add 1 tablespoon coconut oil, onion, garlic, ginger and carrots. Cook for 3-4 minutes, stirring frequently. Add in spices and salt, turn heat up to medium-high, stirring continuously for another 4-5 minutes. Add a little extra oil here as needed.
- Reduce heat to medium; add crushed tomatoes, water and lentils. Stir to combine then bring mixture to a simmer, then cover and continue simmering for about 35-40 minutes, string every 10 minutes. After about 40 minutes, mixture should thicken a little.
- Now stir in coconut milk, continue simmering uncovered for 5 minutes on low-medium heat, then remove from heat and let stand for 10-15 minutes. until curry has thickened more.
- Serve with rice, naan and more fresh cilantro.
Instant Pot Method
- Add coconut oil, onion, garlic, ginger and carrots to Instant Pot. Use "Saute" mode on low heat, stirring frequently to cook down for about 4 minutes. Add in spices and salt, and a little more oil as needed, stirring continuously for another 4-5 minutes.
- Add in tomato puree, 1.75 cups water and dried lentils. Stir until combined. Secure lid, setting valve to "sealing" and cook on high pressure "manual" mode for 15 minutes, then "natural release" pressure cooker for 10 minutes.
- Carefully remove lid, stir in canned coconut milk. Let curry stand for 10 minutes. Note: the Instant Pot Method won't be as thick right away, so you can opt to use 1 cup of coconut milk, or just know it will thicken the longer it sits (and once it's been refrigerated if you have leftovers.)
Notes
- Adjust water amounts depending on cooking method: use 2 ¾ cups for stovetop, 1 ¾ cups for Instant Pot.
- Set Instant Pot to 18 minutes for softer, mushier lentils if preferred.
- The recipe excludes toppings like cilantro or naan from nutritional information.
- Feel free to customize curry powder heat level to taste, using mild or spicy blends.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 508mg | 21% |
| Potassium | 788mg | 17% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 3776IU | 76% |
| Vitamin C | 11mg | 12% |
| Calcium | 83mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
