Lentil Curry – Hearty and Flavorful Vegan Dish

This Lentil Curry is a warming, protein-packed vegan dish that’s perfect for weeknight dinners or meal prep. Creamy lentils simmered with fragrant spices create a comforting and hearty meal. Ready in under an hour and naturally plant-based, this curry is satisfying, flavorful, and keeps beautifully for leftovers.

Why You’ll Love This Recipe

• Protein-Rich: Lentils provide plant-based protein and fiber.
• Easy and Quick: Ready in under an hour with pantry-friendly ingredients.
• Warm and Comforting: Fragrant spices create a cozy, satisfying dish.
• Vegan and Gluten-Free: Perfect for plant-based and gluten-free diets.
• Make-Ahead Friendly: Delicious when reheated, ideal for meal prep.

Ingredients

• 1 tablespoon coconut oil or olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 ½ cups red or green lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and black pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

Step-by-Step Instructions

1. Sauté Aromatics: Heat coconut or olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook 5 minutes until soft and fragrant.
2. Add Spices: Stir in curry powder, cumin, and turmeric. Cook 1 minute until aromatic.
3. Add Lentils and Liquids: Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to simmer.
4. Simmer: Cook 25–30 minutes until lentils are tender. Stir occasionally to prevent sticking.
5. Add Coconut Milk: Pour in coconut milk and cook an additional 5 minutes. Season with salt and pepper.
6. Serve: Garnish with fresh cilantro. Serve with rice or naan. Enjoy a warming, hearty meal!

Tips & Variations

• Adjust Heat: Add a pinch of cayenne or chili powder for extra spice.
• Add Vegetables: Spinach, peas, or bell peppers make it more nutritious.
• Creamier Curry: Blend a portion of the lentils for a smooth texture.
• Make Ahead: Store in the fridge for up to 4 days or freeze for up to 2 months.

Storage & Freezer Instructions

• Refrigeration: Store in an airtight container for up to 4 days. Reheat gently on the stove.
• Freezing: Cool completely and freeze in portions for up to 2 months. Thaw overnight in the fridge.

Serving & Pairing Ideas

• Main Dish: Serve over steamed rice, quinoa, or with naan bread.
• Toppings: Garnish with fresh cilantro, a squeeze of lime, or a dollop of yogurt.
• Sides: Pair with a light cucumber salad or roasted vegetables for a complete meal.

Frequently Asked Questions

Can I use different lentils?

Yes, red lentils cook faster and create a creamier texture, while green or brown lentils hold their shape better for a chunkier curry.

Is this recipe vegan?

Yes! It’s fully plant-based and naturally gluten-free.

Can I make this ahead of time?

Yes, it keeps 4 days in the fridge and freezes well for up to 2 months. The flavors develop even more the next day.

How can I make it thicker or creamier?

Blend part of the curry with an immersion blender or mash some lentils against the side of the pot.

Ready to Make It?

This Lentil Curry is a simple, wholesome, and flavorful vegan dish perfect for busy weeknights, meal prep, or cozy dinners. Keep this recipe handy for a comforting plant-based meal anytime.

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