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5
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12
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Vegan Red Lentil Curry { Step by Step }
Make this quick and easy Vegan red lentil curry for a delicious midweek meal. Its healthy, comforting and tastes great with steamed rice and flatbread.
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
British, Indian
Keyword:
red lentil curry
Calories:
365
kcal
Author:
Sandhya Hariharan
Ingredients
1
cup
red Lentils
190 g masoor dal
3
cup
stock
710ml
1
can diced tomato
400g
1
can coconut milk
400ml
2
tsp
coconut oil
1
tsp
cumin Seeds
1
small onion
diced
3
cloves
garlic
minced
1
inch
ginger
grated
1
green chilies
optional
½
tsp
turmeric powder
1/2
tsp
chilli powder
1
tsp
garam masala
1
tsp
curry powder
1/2
tsp
ground cumin
1/2
tsp
ground coriander
salt to taste
juice of 1/2 Lemon
2-3
Tbsp
coriander leaves
Instructions
Heat coconut oil in a pan, add cumin seeds and allow the seeds to pop.
Now add onion, ginger, garlic, sliced green chilli and saute for 1 min.
Add the spice powders and saute for 1 minute to mix well into the onion masala.
Add the tomato and stir to mix well with the onion and spices.
Now add red lentils, stock, cover, and cook for 25-30 minutes.
Stir in coconut milk, cover, and cook for another 8-10 minutes.
Squeeze in lemon juice, sprinkle coriander leaves and serve hot.
Notes
If you prefer the lentil curry less creamy, use 1/2 the can of coconut milk.
To speed up the process, you can use 1 tbsp of ginger garlic paste.
Nutrition
Calories:
365
kcal
|
Carbohydrates:
39.5
g
|
Protein:
15.4
g
|
Fat:
17.8
g
|
Saturated Fat:
14.8
g
|
Sodium:
1294
mg
|
Potassium:
692
mg
|
Fiber:
17.9
g
|
Sugar:
6.4
g
|
Calcium:
72
mg
|
Iron:
5
mg