Vegan Tomato and Lentil Curry
The lentils are simmered in a fragrant sauce made with sautéed onions, garlic, and ginger, followed by a blend of aromatic spices like curry powder, cumin, coriander, turmeric, and chili powder. Diced tomatoes and creamy coconut milk enhance the sauce’s depth, while a variety of chopped vegetables add texture and color.
INGREDIENTS
- 1 cup dried red or brown lentils, rinsed and drained
- 1 tablespoon vegetable oil (such as olive oil or coconut oil)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 tablespoons curry powder (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder (adjust to taste)
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 2 cups vegetable broth
- 2 cups chopped vegetables (such as carrots, bell peppers, or spinach)
- Salt and black pepper to taste
- Fresh cilantro leaves for garnish (optional)
- Cooked rice or naan bread for serving
INSTRUCTIONS
Rinse and Prepare the Lentils:
- Rinse the lentils under cold water until the water runs clear. Set them aside.
2. Sauté the Aromatics:
In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent.
Add the minced garlic and grated ginger to the pot and cook for an additional 1-2 minutes, stirring frequently.
3. Add the Spices:
- Stir in the curry powder, ground cumin, ground coriander, ground turmeric, and chili powder. Cook for another 2 minutes, allowing the spices to toast and release their flavors. If the mixture becomes too dry, you can add a splash of vegetable broth to prevent burning.
4. Combine Tomatoes and Lentils:
Add the diced tomatoes (with their juices) to the pot and stir to combine with the aromatic spice mixture.
Add the rinsed lentils, coconut milk, and vegetable broth. Stir well to combine all the ingredients.
5. Simmer and Cook:
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the lentils are tender and the curry has thickened.
6. Add Vegetables:
- Add the chopped vegetables of your choice to the curry. Simmer for an additional 5-10 minutes, or until the vegetables are cooked to your liking.
7. Season and Serve:
Season the curry with salt and black pepper to taste. Adjust the spice level by adding more chili powder if desired.
Serve the Vegan Tomato and Lentil Curry hot over cooked rice or with naan bread. Garnish with fresh cilantro leaves if desired.
TIPS
Customize the curry by adding your favorite vegetables. Some popular choices include bell peppers, carrots, peas, spinach, or potatoes.
Adjust the level of spiciness by varying the amount of chili powder or using a milder curry powder.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.
NUTRITION VALUE
- Calories: Approximately 250-300
- Carbohydrates: 30-35g
- Protein: 10-12g
- Fat: 10-12g
- Fiber: 8-10g
- Sugar: 5-7g
