Vegan Red Lentil Curry
Dinner • Pareve
Serving size: 4
Prep time: 10 mins
Cook time: 35 mins
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Ingredients
- 1 TBSP oil
- (1 onion)
- 4 cloves garlic, (minced)
- 2 inch piece of fresh ginger, (peeled and minced or grated)
- Spices:
- 1 tsp ground cumin
- 2 tsp curry powder
- 1 TBSP paprika
- Black pepper
- (1 tsp garam masala)
- (½ tsp ground coriander)
- (1 tsp chili powder)
- 1 TBSP kosher salt
- 1 (400g) can crushed tomatoes
- 1 cup (180-190g) red lentils
- 2 cups (1 400mL can) water
- Veggies:
- 2 Sweet Potato
- 1 Can of chickpeas
- 1 (13.5oz/400 mL) can coconut milk
- 5 blocks Frozen Spinach
- 1 small lemon, juiced
- For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan
Directions
- 1. Rinse the lentils in cold water until the water runs clear. Check for buggies
- 2. Heat oil over medium-high. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper for 2 minutes, stirring frequently to prevent garlic from burning.
- 3. Add spices and salt, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning.
- 4. Add crushed tomatoes.
- Pour in the vegetable broth, and scrape up any browned bits on the bottom of the pot.
- Add in the lentils and the veggies and chickpeas and mix well.
- Reduce the heat to low and cover the pan with a lid.
- Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
- 5. Remove the lid and stir in the coconut milk, (can also add almond/PB butter), along with more salt and pepper to taste
- Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
- 6. Finally, stir in the lemon juice, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
- 7. Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.
