Vegan Coconut Red Lentil Curry
Vegan Coconut Red Lentil Curry is a cozy, creamy, and protein-packed one-pot meal bursting with aromatic spices. Perfect for a wholesome lunch or dinner, it’s hearty, satisfying, and full of flavor.
Equipment
- 1 Cooking pot
Ingredients
- 1 + ½ cup dried red lentils rinsed, drained
- 13.5 oz (400 ml) full-fat coconut milk
- 2 carrots diced
- 1 onion chopped
- 3 garlic cloves minced
- 1 inch fresh ginger peeled, chopped
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1 teaspoon salt or to taste
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 3 cups water
- 1-2 tablespoons lemon juice
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion for 5–6 minutes until soft and translucent.1 tablespoon olive oil, 1 onion
- Add carrots, garlic, ginger, curry powder, smoked paprika, cumin, and black pepper. Cook for 1 minute until fragrant.2 carrots, 3 garlic cloves, 1 inch fresh ginger, 1 teaspoon curry powder, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon ground black pepper
- Stir in red lentils, coconut milk, water, and salt. Bring to a boil, then reduce the heat and simmer 15–17 minutes, or until the lentils are tender.1 + ½ cup dried red lentils, 13.5 oz (400 ml) full-fat coconut milk, 1 teaspoon salt, 3 cups water
- Remove from heat and stir in lemon juice, if using. Serve warm and enjoy.1-2 tablespoons lemon juice
Notes
- Swap red lentils for yellow lentils or split green lentils.
- Adjust consistency by simmering longer or adding more water.
- Store in the fridge for up to 4 days, or freeze in portions for up to 2 months.
Nutrition
Calories: 490kcalCarbohydrates: 51gProtein: 20gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 630mgPotassium: 1033mgFiber: 22gSugar: 4gVitamin A: 5255IUVitamin C: 10mgCalcium: 88mgIron: 9mg
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