A delicious easy vegan red lentil curry made using coconut milk, spices and herbs. Serve with rice, roti or bulgur wheat! The perfect dinner recipe.
Red lentils are a type of legume. They are very affordable, a great source of protein.
I came across this meal during my vegetarian experiment Click here to learn more. It tasted AMAZING and has become one of my favorite dinners! The lentils soak up all of the flavor from the spices and the coconut milk gives the curry a delicious creamy texture.
How to Make Easy Vegan Red Lentil Curry
- Blend 3 tomatoes, 1/2 a red bell pepper and half a scotch bonnet until smooth. Set aside for later.
- Heat oil in a large saucepan. Add onions and garlic and cook on a low heat for a few minutes or until soft.
- Add 1-2 tsp of curry powder, 1/4 tsp of turmeric, 1/4-1/2 tsp of cumin, 1/2-1 tsp of garam masala, a pinch of mixed herbs (optional) and 1/4 tsp of paprika to the saucepan.
- Stir well and cook for one minute.
- Add blended tomato mix to the saucepan, stir and cook on a low/medium heat for 3-5 minutes
- Wash lentils three times if you haven’t already.
- Pour 1 can of coconut milk, 1 cup of vegetable stock and bring to a boil. Then, add lentils to the saucepan and stir.
- Cook on a low/medium heat for 15-20 minutes or until lentils are soft.
- Once the curry is ready serve with rice or roti.
Storage
This curry can be refrigerated for 2-3 days. It can also be frozen for up to one month.
Related Posts
Easy Vegan Red Lentil Curry
A delicious easy vegan red lentil curry made using coconut milk, spices and herbs. Serve with rice, roti or bulgur wheat! The perfect dinner recipe.
Print
Pin
Rate
Servings: 5 people
Ingredients
- 300 g of red lentils (washed)
- 3 tomatoes
- 1/2 scotch bonnet (optional)
- 1 can of coconut milk
- 1 cup of vegetable stock
- 1/2 onion (sliced)
- 2 cloves of garlic (crushed)
- 1-2 tsp of curry powder
- 1/4 tsp of turmeric
- 1/4-1/2 tsp of cumin powder
- 1/2-1 tsp of garam masala
- 1/4 tsp of paprika
- Salt to taste
- Pepper to taste (optional)
- A pinch of mixed herbs
Instructions
- Add tomatoes, red bell pepper and scotch bonnet to a blender and blitz until smooth. Set aside for later.
- Heat oil in a large saucepan. Add onions and garlic and cook on a low heat for a few minutes or until soft.
- Add curry powder, turmeric, cumin, garam masala, mixed herbs and paprika to the saucepan. Stir well and cook for one minute.
- Add the blended tomato mixture to the saucepan and cook for 3-5 minutes on a low/medium heat.
- Add coconut milk, vegetable stock and lentils to the saucepan. Season with salt and pepper. Bring to a boil and leave to cook on a low/medium heat for 15-20 minutes or until lentils are soft
- Serve with rice or roti.
Notes
This curry can be refrigerated for 2-3 days. It can also be frozen for up to one month.
PRODUCTS USED TO MAKE VEGAN RED LENTIL CURRY:
Leave a Reply