Vegan Lentil Curry
This hearty vegan lentil curry is the perfect weeknight meal. It's creamy, filling, easy to make and loaded with flavor.
Servings: 6
Calories: 412kcal
Ingredients
For the Lentil Curry:
- 2 Tablespoons Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 1 Tablespoon Mild Curry Powder
- ½ teaspoon Cumin
- ½ teaspoon Coriander Powder
- ½ teaspoon Turmeric
- ¼ teaspoon Cayenne Pepper
- 1 ½ cups Dried Brown Lentils (300g)
- 28 ounces Canned Chopped Tomatoes (800ml, 2 cans)
- 3 cups Vegetable Stock (720ml)
- 14 ounces Canned Coconut Cream (400ml, 1 can) Unsweetened
- 2 cups Fresh Basil
- 1 Tablespoon Coconut Sugar or Light Brown Sugar
- Sea Salt and Black Pepper to taste
For Serving:
- Basmati Rice
- Fresh Basil
- Fresh Lime
Instructions
- Add the olive oil to a pot with the onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
- Add in the dried lentils and toss them with the onions and spices.
- Add the chopped tomato, vegetable stock and coconut cream. Bring to a simmer and then reduce the heat, cover the pot and simmer, stirring occasionally, until the lentils are soft and cooked - around 35-40 minutes.
- When the lentils are cooked add in the fresh basil and stir in until just wilted. Add the coconut sugar and stir in. Add sea salt and black pepper to taste.
- Serve with rice, fresh basil and some slices of fresh lime.
Video
Notes
- Coconut cream can be replaced with canned, full fat, unsweetened coconut milk.
- You can switch the fresh basil to baby spinach if you prefer.
- Store leftovers in the fridge in a covered container for 4-5 days. It's also freezer friendly for up to 3 months.
- Nutritional information is for the lentil curry only and does not include rice.
Nutrition
Serving: 1Serve | Calories: 412kcal | Carbohydrates: 45g | Protein: 15.9g | Fat: 19.9g | Saturated Fat: 12.4g | Sodium: 625mg | Fiber: 18.5g | Sugar: 8.3g