Creamy Vegan Lentil Curry
Creamy Vegan Lentil Curry
Course: Main, RecipesDifficulty: EasyServings
4
servingsTotal time
30
minutesLentil Curry is a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. It takes less than an hour to make and is packed full of delicious flavors.
Ingredients
1 tablespoon coconut oil
1 tablespoon each: cumin seeds and coriander seeds
1 head garlic, chopped (10-12 cloves)
1 can of crushed tomatoes
2 tablespoons ginger, chopped
1 tablespoon turmeric
2 teaspoons sea salt
1 cup dried lentils
1-2 teaspoons cayenne powder, optional
3 cups water
500g coconut milk
 A few handfuls of cherry tomatoes, optional
Chilli flakes as desired
1 cup chopped cilantro
Directions
Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.- Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra ½ – 1 cup of water
- Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.
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