Craving a quick and satisfying meal that’s both comforting and nutritious? This Easy and Creamy Vegan Coconut Lentil Curry might just become your new go-to dish. It’s rich in flavor, effortlessly bringing together creamy coconut milk and wholesome lentils for a cozy bowl of goodness. Perfect for weeknight dinners, this curry is not just easy to make but also a delightful way to enjoy plant-based eating.
Steps
- Begin by rinsing the lentils under cold water until the water runs clear. Heat coconut oil in a large skillet over medium-high heat. Once hot, add minced garlic, ginger, turmeric, and diced Serrano pepper, stirring frequently for about 2 minutes.
- Sprinkle in cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper. Cook for 30 to 60 seconds until the spices are aromatic, stirring constantly to prevent burning.
- Pour in the vegetable broth and deglaze the pan by scraping up any browned bits. Add the lentils and crushed tomatoes, stirring to combine. Lower the heat and cover with a lid, simmering for 20 to 25 minutes until the lentils are mostly softened.
- Stir in coconut milk and almond butter, adjusting salt and pepper to taste. Continue cooking uncovered on low heat for 5 to 8 minutes until the curry thickens and becomes creamy.
- Mix in lemon juice and cilantro, then turn off the heat. For a smoother texture, use an immersion blender to lightly puree the curry if desired.
- Serve the curry with rice or Indian flatbread, garnishing with additional cilantro. Store any leftovers in an airtight container in the fridge for 3 to 4 days.
Ingredients
- 1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil
- 4 cloves garlic, minced
- 2-inch piece of fresh ginger, peeled and minced or grated
- 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
- 1-2 serrano peppers, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Indian red chili powder (or 1 teaspoon regular chili powder)
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- Kosher salt or sea salt to taste (approximately 1 teaspoon)
- Freshly cracked black pepper to taste
- 1 cup (180-190g) red lentils, or split red lentils
- 2 cups (480 mL) low-sodium vegetable broth
- 1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can)
- 1 (13.5-ounce / 400 mL) can full-fat coconut milk
- 3 tablespoons unsweetened creamy almond butter
- 1/2 small lemon, juiced
- 1/2 cup (~8g) fresh cilantro, roughly chopped
- For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan
Nutritional Values
Calories: 2068kcal | Carbohydrates: 180g | Protein: 76g | Fat: 128g | Saturated Fat: 88g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Sodium: 656mg | Potassium: 4452mg | Fiber: 76g | Sugar: 28g | Vitamin A: 1896IU | Vitamin C: 88mg | Calcium: 564mg | Iron: 36mg
FAQ
- Can I prepare red lentil curry using an Instant Pot?
- Absolutely! There’s a version of this recipe specifically tailored for the Instant Pot in my cookbook, “The Vegan Instant Pot Cookbook.” This book contains 90 more nutritious and vibrant recipes that can be effortlessly prepared with the Instant Pot.
- Is red lentil curry a nutritious meal?
- Certainly! This vegan curry is made up of whole, wholesome ingredients, making it a very healthy choice. Despite its rich and indulgent taste, it is packed with plant-based protein, fiber, vitamins, and minerals from red lentils, along with the anti-inflammatory benefits of turmeric.
- What can I serve alongside red lentil curry?
- The simplest accompaniment to red lentil curry is a serving of white basmati rice. Alternatively, cooked brown rice or grains like farro or quinoa work well. Freshly made vegan naan is excellent for scooping the curry, but store-bought pita or naan are also good options. Finish with a garnish of cilantro or fresh mint for extra freshness.
- How should I store red lentil curry, and is it freezable?
- To preserve its flavor and freshness, keep leftover curry in an airtight container in the refrigerator, where it will last for up to 3-4 days. It also freezes well, making it a convenient option for meal prep.
- How can I adjust the spiciness of this curry?
- If you prefer a milder curry, omit the chili peppers altogether. For a moderate spice level, use one Serrano pepper with the seeds removed or one jalapeño pepper with seeds. For those who enjoy extra heat, include two Serrano peppers with seeds intact.
Tips
- Rinse and Sort Lentils: Before starting the recipe, ensure you rinse the lentils thoroughly under cold water to remove any dirt or small stones that may be present.
- Adjust Spice Levels to Taste: Customize the heat in your curry by modifying the amount of chili peppers. For no heat, omit them altogether. For mild spice, use one deseeded Serrano or a whole jalapeño. For more heat, keep the seeds and membranes intact or use two Serrano peppers.
- Use an Immersion Blender for Creaminess: To achieve an extra smooth texture, consider pureeing half of the curry with an immersion blender after cooking. This will enhance its creaminess and give it a luxurious consistency.
- Choose the Right Cooking Pan: The type of pan you use affects the cooking time. A wide, shallow pan will cook the lentils faster (around 20-22 minutes), while a deeper pot like a Dutch oven may take longer (about 30 minutes).
Equipment
- Large deep skillet or saucepan
- Immersion blender (optional, for puréeing the curry)
- Wooden spoon or spatula (for deglazing and stirring)
- Measuring spoons and cups (for accurate ingredient measurement)
