Description
Easy vegan lentil curry made with warm Indian spices in one pot. A comforting plant based dinner served with rice and naan.
Ingredients
Scale
- 2 tablespoons coconut oil
- ½ medium onion, diced
- 5 cloves garlic, minced
- 1 ½ tablespoons freshly grated ginger
- 1 cup diced carrots
- 2 tablespoons mild curry powder
- ¾ teaspoon ground turmeric
- ½ teaspoon coriander powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 teaspoon fine sea salt
- 1 (14 ounce) can crushed tomatoes
- 2 ¾ cups water or vegetable broth
- 1 cup dried brown lentils
- 1 (14 ounce) can full-fat coconut milk
Instructions
- Heat coconut oil in a large pot over medium heat and cook onion, garlic, ginger, and carrots for 3 to 4 minutes.
- Add spices and salt, stirring constantly for 4 to 5 minutes.
- Add crushed tomatoes, water, and lentils, then bring to a simmer and cover.
- Simmer for 35 to 40 minutes, stirring occasionally, until lentils are tender.
- Stir in coconut milk and simmer uncovered for 5 minutes.
- Remove from heat and let stand for 10 minutes before serving.
Notes
- Use full-fat coconut milk for best texture.
- Adjust cayenne pepper to control heat.
- Serve with rice and naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 5
- Sodium: 508
- Fat: 20
- Saturated Fat: 17
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 13
- Protein: 12
- Cholesterol: 0