Vegan Masoor Dal Red Lentil Curry
The red lentils are simmered with a medley of vegetables, including onion, garlic, ginger, tomato, and optional carrot and bell pepper. A blend of spices like turmeric, cumin, coriander, and chili powder infuses the dish with warmth and complexity. The coconut milk adds a creamy richness to the curry, balancing out the spices and creating a harmonious flavor profile.
INGREDIENTS
- 1 cup red lentils (masoor dal), rinsed and drained
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tomato, diced
- 1 carrot, diced (optional)
- 1 bell pepper, diced (optional)
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 tablespoons vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder (adjust to your spice preference)
- Salt and black pepper to taste
- Fresh cilantro leaves, chopped, for garnish (optional)
- Lemon wedges, for serving (optional)
- Cooked rice or naan bread, for serving
INSTRUCTIONS
Prepare the Lentils:
- Rinse the red lentils under cold water until the water runs clear. Drain and set aside.
Sauté the Aromatics:
In a large pot or deep skillet, heat the vegetable oil over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
Add the Vegetables:
- Add the diced tomato, carrot, and bell pepper to the pot. Sauté for about 5 minutes until the vegetables start to soften.
Spice it Up:
- Stir in the ground turmeric, ground cumin, ground coriander, and chili powder. Mix well to coat the vegetables with the spices.
Cook the Lentils:
Add the rinsed and drained red lentils to the pot. Stir to combine with the sautéed vegetables and spices.
Pour in the coconut milk and vegetable broth. Mix everything together.
Season with salt and black pepper to taste.
Simmer the Curry:
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the curry simmer for about 20-25 minutes, or until the lentils are tender and the flavors meld together. Stir occasionally.
Serve the Vegan Masoor Dal Red Lentil Curry:
Garnish with fresh cilantro leaves if desired.
Serve hot with cooked rice or naan bread.
Offer lemon wedges on the side for a touch of acidity.
TIPS
- Adjust the level of spiciness by adding more or less chili powder.
- You can customize the curry by adding other vegetables like spinach, peas, or potatoes.
- For extra creaminess, you can use full-fat coconut milk.
- Store any leftover red lentil curry in an airtight container in the refrigerator for up to three days. Reheat before serving.
NUTRITION VALUE
- Calories: 250-300 (approximate values)
- Carbohydrates: 30-35g
- Protein: 10-12g
- Fat: 10-12g
- Fiber: 8-10g
