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- 1 cup red lentils, rinsed - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1-inch piece fresh ginger, minced - 1 medium carrot, diced - 1 can (14 oz) coconut milk - 1 can (14 oz) diced tomatoes - 2 tablespoons curry powder - 1 teaspoon ground cumin - 1 teaspoon turmeric - 1 cup vegetable broth - 2 tablespoons olive oil - 1 cup spinach, chopped - Salt and pepper to taste - Fresh cilantro for garnish Red lentils are packed with protein and fiber. They help keep you full and satisfied. Coconut milk adds creaminess and healthy fats. It also brings a rich flavor to the dish. Spinach is a great source of vitamins and minerals. It boosts the nutritional value of your meal. Curry powder contains spices like turmeric and cumin. These spices add flavor and have health benefits. Turmeric has anti-inflammatory properties. Cumin aids digestion. Using fresh garlic and ginger adds antioxidants to the dish. They also enhance the taste with their zest. When buying red lentils, look for a vibrant color. They should be dry and free from moisture. Check onions for firmness and a dry outer layer. Choose garlic bulbs that are plump and firm. Fresh ginger should feel smooth and have a strong aroma. For carrots, pick ones that are bright and firm without spots. Always choose coconut milk with a good fat content. This helps create a rich and creamy texture. Check canned tomatoes for low sodium to keep the dish healthy. Lastly, buy fresh spinach that looks bright green without wilting. These tips will ensure your curry is tasty and nutritious. {{ingredient_image_1}} 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 finely chopped onion. Sauté it until it turns translucent, which takes about 5 minutes. 3. Next, stir in 2 minced garlic cloves and 1-inch piece of minced ginger. Cook for 1-2 minutes until you smell their aroma. 4. Add 1 diced medium carrot to the pot. Sauté for another 3-4 minutes until it softens. 5. Now, sprinkle in 2 tablespoons of curry powder, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric. Stir well for 1 minute to coat the veggies. 6. Pour in 1 cup of rinsed red lentils, 1 can of diced tomatoes, and 1 can of coconut milk. Mix everything until it’s combined. 7. Add 1 cup of vegetable broth and bring the mix to a boil. Once it bubbles, reduce the heat to low. 8. Let it simmer uncovered for 20-25 minutes. Stir occasionally until the lentils become tender. 9. After cooking, fold in 1 cup of chopped spinach and cook for 5 more minutes until it wilts. 10. Finally, season with salt and pepper to your liking. Remove the pot from heat. Serve warm and top with fresh cilantro. - Don’t skip rinsing the lentils. This helps remove any debris. - Avoid cooking on high heat. It can burn the bottom and ruin the flavor. - Stir regularly to prevent sticking. This keeps the lentils from burning. - Don’t forget to taste. Adjust the seasoning to your liking. - When the onion is soft and translucent, that’s a cue to add garlic and ginger. - After adding spices, you should smell their strong aroma. This means they are ready. - When the lentils are tender and creamy, that tells you they are properly cooked. - The spinach should turn bright green and wilted when it's fully cooked. To boost flavor, start with fresh spices. Fresh curry powder, cumin, and turmeric make a big difference. Always toast your spices in oil before adding other ingredients. This step wakes up their aromas. I love adding a splash of lime juice at the end. It adds brightness and balances the dish. Fresh cilantro as a garnish brings a lovely finish too. Using the right tools will make cooking easier. A sharp chef's knife helps with chopping the onion and carrot. A sturdy cutting board is a must. I recommend a heavy-bottomed pot for even cooking. This pot prevents burning and ensures even heat. A wooden spoon is great for stirring without scratching the pot. Lastly, a measuring cup and spoons help keep your recipe precise. To adjust the spice level, add more or less curry powder. If you want it spicier, include a pinch of cayenne pepper or red chili flakes. For milder curry, reduce the spices slightly. Always taste as you go. This way, you can find the perfect balance. Add salt at the end for the best flavor. It enhances the dish without overpowering it. Pro Tips Rinse Lentils Thoroughly: Rinsing the lentils helps remove any debris and prevents them from becoming mushy during cooking. Customize Spice Level: Adjust the amount of curry powder and spices according to your taste for a milder or spicier dish. Add Extra Veggies: Feel free to include additional vegetables like bell peppers or peas for added nutrition and flavor. Serve with a Side: This curry pairs wonderfully with rice, quinoa, or flatbreads for a complete meal experience. {{image_2}} You can switch up the flavors in your red lentil curry. Try using sweet potatoes instead of carrots. They add a nice sweetness and creaminess. You can also add a splash of lime juice for a zesty kick. If you want more heat, add diced jalapeños or red pepper flakes. For a smoky flavor, mix in some smoked paprika. You can play with spices too. Try garam masala or coriander for a different twist. To make your curry heartier, add protein-rich foods. Chickpeas are a great choice. They add a nice texture and soak up the curry flavors well. Tofu is another good option. Just cube it and toss it in during the cooking process. For veggies, consider bell peppers or zucchini. They add color and crunch. You can also use kale instead of spinach for a stronger taste. Serving your red lentil curry can be fun! Try it over fluffy rice or quinoa for a filling meal. You can also serve it with warm naan bread. It’s perfect for scooping up the curry. For a lighter meal, serve it with a fresh salad. A cucumber salad with mint pairs wonderfully. Don’t forget to top with fresh cilantro for a pop of color and flavor! To freeze vegan red lentil curry, let it cool completely. Use airtight containers or freezer bags. Portion the curry for easy meals later. When ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove or in the microwave. Stir it well to avoid hot spots. You can store the curry in the fridge for up to five days. Keep it in a sealed container to maintain freshness. If you notice any off smells, it’s best to discard it. For longer storage, freeze it. It can last for up to three months in the freezer. Leftover curry is versatile! You can use it as a filling for wraps or tacos. Serve it over rice or quinoa for a hearty meal. Add it to soups for extra flavor. You can also blend it into a creamy dip for veggies. The options are endless! You can use almond milk or soy milk instead of coconut milk. These options will change the flavor slightly, but they still work well. You can also try cashew cream for a richer texture. If you want a creamier taste, blend soaked cashews with water. This gives a nice base for the curry. Vegan red lentil curry lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. It can last up to 3 months in the freezer. Just thaw it in the fridge before reheating. Yes, you can use other types of lentils, but they may cook differently. Green and brown lentils are great options. They take longer to cook but add a nice texture. Black lentils also work, but they may change the look of the dish. Adjust the cooking time based on the lentils you choose. You now have everything you need to make the best vegan red lentil curry. We discussed key ingredients and their nutrition. You learned cooking steps and how to avoid common mistakes. Flavor tips and suggested tools will make your meal even better. Variations allow you to try new tastes, while storage tips help you keep leftovers fresh. With these insights, you can cook a delicious curry that suits your style and taste. Enjoy your cooking adventure!

Best Vegan Red Lentil Curry

A hearty and flavorful vegan curry made with red lentils, coconut milk, and spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup red lentils, rinsed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 medium carrot, diced
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • 1 cup spinach, chopped
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the diced carrot and sauté for another 3-4 minutes.
  • Sprinkle in the curry powder, ground cumin, and turmeric, stirring well to coat the vegetables and release their flavors for about 1 minute.
  • Pour in the rinsed red lentils, diced tomatoes, and coconut milk. Stir everything together until well combined.
  • Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and allow it to simmer uncovered for 20-25 minutes, or until the lentils are tender. Stir occasionally.
  • Once the lentils are cooked, fold in the chopped spinach and cook for an additional 5 minutes until wilted.
  • Season with salt and pepper to taste. Remove from heat.
  • Serve warm, garnished with fresh cilantro on top.

Notes

Serve with rice or naan for a complete meal.
Keyword curry, healthy, lentils, vegan