Creamy Vegan Lentil Coconut Curry in Just 40 Minutes! Enjoy now!
A quick and delicious creamy vegan lentil coconut curry that can be prepared in just 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
Scale
- 1 cup red lentils
- 1 can (14 oz) coconut milk
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, and ginger; sauté until onion is translucent.
- Stir in curry powder and turmeric; cook for 1 minute.
- Add red lentils, diced tomatoes, coconut milk, and vegetable broth; bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until lentils are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier curry, add red pepper flakes or chopped chili.
- This dish pairs well with rice or naan.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg