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Vegan Red Lentil Curry

Vegan Red Lentil Curry
Ingredients
9
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Cilantro, Coconut, Tomatoes

Ingredients

  • 1 can coconut milk
  • 1499⅙ oz crushed tomato
  • 1499⅙ oz crushed tomato
  • 1 tsp cumin
  • 1 tbsp curry powder
  • 1 tbsp extra virgin coconut oil
  • ⅙ cup fresh cilantro (chopped)
  • ⅙ cup fresh cilantro (chopped)
  • ½ tsp garam masala
  • 4 cloves garlic (minced)
  • 1½ cups red lentils
  • ½ tsp salt
  • ½ tsp turmeric powder
  • 3 cups vegetable broth
  • 1 medium yellow onion (diced)

Directions

  1. In a large pot or dutch oven, add the finely diced onion and coconut oil. 
  2. Saute for about 5 minutes or until the onion starts to look transluscent. 
  3. Add in the serrano pepper, garlic, grated ginger and chopped cilantro. If you like spice, include the pepper seeds, but otherwise leave them out. 
  4. Saute for 2-3 minutes. 
  5. Add in all of the spices -turmeric, cumin, curry powder, garam masala, sugar and salt. 
  6. Let all of the flavors blend for about 3 minutes.
  7. Add in all remaining ingredients including the lentils/tomatoes, but only 2 1/2 cups worth of veggie broth. 
  8. Stir well to combine. 
  9. Bring to a boil, reduce heat to low and cover. Simmer for 20 minutes, stirring occasionally to make sure nothing burns. 
  10. Once it has thickened, taste and adjust seasonings as desired. If you used low sodium veggie broth, you may want some more salt. If you prefer a thinner consistency, you can stir in 1/2 cup of veggie broth. It will thicken as it sits in the fridge, so keep this in mind if you're prepping this ahead of time.
  11. Top with chopped cilantro and red pepper flakes & enjoy! I like to serve this with white rice, but it's also delicious with steamed potatoes or just as is. 

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