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Lentil Curry
A rich and creamy lentil curry made with coconut milk and aromatic spices. A hearty and satisfying vegan meal.
Prep: 5 minutes
Cook: 55 minutes
Total: 1 hour
6
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 cup dried red lentils
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can coconut milk
- 2 cups vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Notes
Serve over rice or with naan bread for a complete meal. Leftovers can be stored in the refrigerator for up to 4 days.
Instructions
- 1
In a large pot, heat oil over medium heat. Add diced onion and sauté until translucent.
- 2
Add minced garlic and grated ginger; cook for 2 minutes.
- 3
Stir in curry powder, turmeric, cumin, and chili powder; cook for 1 minute.
- 4
Add red lentils, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
- 5
Bring to a boil, then reduce heat and simmer for 45-50 minutes, stirring occasionally, until lentils are tender.
- 6
Season with salt and pepper to taste.
- 7
Garnish with fresh cilantro before serving.