A hearty and flavorful vegan curry made with red lentils, coconut milk, and aromatic spices.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Difficulty
Easy
Skills Required
Basic Cooking
Ingredients & Nutrition
450 kcal
Calories
20g
Protein
15g
Fat
60g
Carbs
15g
Fiber
8g
Sugar
600mg
Sodium
- 1.5 cups, rinsed Red Lentils
- 1 can (13.5 oz) Full-Fat Coconut Milk
- 1 can (14.5 oz) Diced Tomatoes
- 3 cups Vegetable Broth
- 1, chopped Yellow Onion
- 1 tbsp, minced Ginger
- 3 cloves, minced Garlic
- 1 tsp each Turmeric, Cumin, Coriander
- 2 cups, fresh Spinach
Equipment Needed
- Dutch Oven
- Spatula
- Chef's Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Can Opener
Let AI Suggest Variations
- Add Protein: Stir in cubed tofu or chickpeas for extra protein.
- Increase Veggies: Add diced carrots, sweet potatoes, or cauliflower with the lentils.
- Creamier Curry: Use full-fat coconut milk and add a swirl of coconut cream at the end.
- Different Lentils: Try it with brown or green lentils for a different texture (adjust cooking time).
Instructions:
1. In a large pot, sauté the onion until soft. Add garlic and ginger and cook for another minute.
2. Stir in the spices (turmeric, cumin, coriander) and cook until fragrant.
3. Add the rinsed lentils, diced tomatoes, coconut milk, and vegetable broth. Bring to a boil.
4. Reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender.
5. Stir in the fresh spinach and cook until wilted.
6. Serve hot with rice or naan bread.