Vegan Lentil Curry
This easy vegan lentil curry is so fragrant and delicious, plus is made with tons of healthy plant-based ingredients such as spices, lentils, garlic and coconut milk. Quick to prepare, makes for an amazing vegan weeknight dinner recipe and great for meal-prep.
Servings: 4
Calories: 425kcal
Ingredients
- 1 yellow onion diced
- 3 cloves of garlic crushed
- 1½ cup fresh tomatoes (about one large) diced (or 15 oz canned diced tomatoes)
- 1 cup dry lentils brown or green
- 3 cups vegetable broth or water
- 13.5 oz canned coconut milk unsweetened
- 1 handful fresh cilantro
- ½ lemon (or lime) juiced, plus more to serve
- salt and ground black pepper to taste
Spices mix
- 1½ tbsp yellow curry powder
- ½ tsp ground coriander
- ½ tsp turmeric powder
- ½ tsp cumin powder
- ½ tsp garam masala optional
Instructions
- I like to start by combining the spices in a little bowl so it's easier to add them all at once in the pan later, but this is optional.
- Warm up a little oil in a large pan on medium-high heat and add the onion. Cook for about 5-7 minutes stirring often.
- Add the garlic and spices with some salt and ground black pepper. Stir well to cover the onion and cook for about 1-2 minutes. Then, add the chopped (or canned) tomatoes, dry lentils and vegetable broth (or water). Cover, bring to a simmer and let it cook for 20 minutes or until the lentils are tender but still firm.
- Then, uncover and add the coconut milk, lemon juice and cilantro. Keep simmering uncovered for about 5-10 minutes or until desired consistency (it will thicken during that time).
- Serve over rice or with a side of bread topped with more cilantro.
Video
Notes
- Keep leftovers in an air-tight container in the fridge for up to 4-5 days. Can also be frozen.
- I used full-fat coconut milk: it gives a super rich and creamy consistency that's amazing. Low-fat coconut milk should work too, although you might end up with a thinner stew.
- For more vegetables, serve with broccoli, cauliflower, carrots or leafy greens (kale or spinach). You can also add some more vegetable to the curry stew.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 425kcal | Carbohydrates: 41g | Protein: 16g | Fat: 24g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 946mg | Fiber: 19g | Sugar: 7g | Vitamin A: 578IU | Vitamin C: 16mg | Calcium: 74mg | Iron: 6mg