This warming, filling, yet completely healthy Creamy Coconut & Red Lentil Curry is made with protein-rich red lentils, fragrant herbs, and creamed coconut milk. This vegan and gluten-free red lentil curry dish is brimming with comforting spices and a nutritious taste.
What’s best? It tastes wonderful, can be on your table in 30 minutes, and only requires eight basic ingredients.
INGREDIENTS
This wonderful, heavily-spiced vegan red lentil stew is modeled on Indian daal, a general name for curries cooked with split peas or lentils. I opted to use pre-made curry powder for convenience, even though traditional daals call for a variety of spices and whole seeds, such as cumin, coriander, and turmeric.
Even though this curry contains basic pantry staples, it has a powerful taste! These components are not only straightforward but also reasonably affordable and accessible at most supermarkets.
HOW TO MAKE VEGAN RED LENTIL CURRY
Since the entire recipe cooks in less than 30 minutes, you have plenty of time to prepare a pot of fluffy white rice to go with it. Serving this stew with some naan or roti for a hassle-free side is an even easier alternative.
- Combine the onion, garlic, ginger, and cilantro in a skillet and cook until aromatic and golden.
- Red lentils, coconut milk, vegetable broth, and optional cayenne pepper should all be added.
- Until the food is soft and creamy, bring to a boil, then lower the heat.
That’s it, my friends! I prefer to hold back two to three teaspoons of the coconut milk that I usually drizzle over the curry right before serving. It appears sophisticated but very simple, especially when combined with freshly cut cilantro. This dinner will cling to your ribs on a frigid winter day but won’t make you feel sluggish.
INGREDIENTS
- One chopped tiny yellow onion
- Three minced garlic cloves
- Half a bunch of cilantro, cut; separate the stems and leaves; 1 tablespoon finely minced ginger
- One tablespoon of curry powder without salt
- Cayenne pepper, 1/4 to 1/2 teaspoon (optional)
- 1½ cups (309g) red lentils, dried
- 13 5/8 ounces (398 ml) full-fat coconut milk can
- Two cups (470 ml) 2 cups of water and low-sodium vegetable broth
- Jasmine or basmati rice cooked, naan or roti are recommended side dishes.
INSTRUCTIONS
- A splash of neutral cooking oil or vegetable broth should be added after bringing a big pot to medium heat. Add the onion to the pan and cook for 3 to 5 minutes, or until transparent.
- Then whisk in the curry powder and heat for an additional minute after adding the garlic, ginger, and chopped cilantro stems to the pan. The lentils should be gently rinsed before being added to the pot with coconut milk and vegetable broth.
- When the lentils are ready, simmer for 18 to 20 minutes over medium-low heat after bringing to a boil over high heat. To achieve equal cooking and flavor dispersion, stir occasionally.
- Serve warm with rice or as you choose; leftovers may be stored for up to a month or kept in the fridge for up to 5 days.