Creamy Vegan Lentil Curry - Greenspoon

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Creamy Vegan Lentil Curry

Creamy Vegan Lentil Curry

Course: Main, RecipesDifficulty: Easy
Servings

4

servings
Total time

30

minutes

Lentil 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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