Vegan Lentil Curry
This Lentil Curry is quick, easy, and healthy. This vegetarian curry recipe made with Indian spices, tomatoes, and brown lentils.
Servings: 6
Calories: 356kcal
Equipment
- Large Skillet with Lid
Ingredients
- 1 tablespoon coconut oil
- 4 cloves of garlic minced
- 2 inches fresh ginger peeled and grated
- 1/2 yellow onion diced
- 1 teaspoon cumin
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 2 cups vegetable broth
- 1 28 ounce can of crushed tomatoes
- 1 cup brown lentils rinsed and drained
- 1 15 ounce can of coconut milk
- salt and pepper
- cilantro for garnish
- cooked basmati rice for serving
- naan bread for serving
- plain yogurt not Greek yogurt, for serving
Instructions
- Make your spice blend. Add cumin, curry powder, garam masala, and turmeric to a small bowl. Set aside.
- Heat coconut oil in a large skillet over medium heat. Add onion and cook until the onions are translucent. Add garlic and ginger and cook for 2 more minutes. Add the spice mix and stir until everything is coated.
- Add vegetable broth to skillet. Stir it around and scrape up any bits that are cooked onto the bottom of the pan. Add tomatoes and lentils.
- Cover and turn the heat to medium low. Simmer for 30-40 minutes, or until lentils are soft. If the mixture needs more liquid during the simmer, add some more vegetable broth.
- Add coconut milk and stir to combine. Season to taste with salt and pepper. Serve over rice with cilantro, yogurt, and naan bread.
Notes
- Nutrition facts do not include rice or naan.
- If you can't find the spices at your grocery store, then try ordering them online or looking at an Asian market.
- Add cayenne pepper for a little spice!
Nutrition
Calories: 356kcal | Carbohydrates: 37g | Protein: 13g | Fat: 20g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 503mg | Potassium: 935mg | Fiber: 14g | Sugar: 10g | Vitamin A: 475IU | Vitamin C: 17mg | Calcium: 87mg | Iron: 6mg