Description
A delicious and nutritious vegan red lentil curry recipe that is easy to make and packed with flavor.
Ingredients
- Red lentils: 1 cup (dry)
- Coconut milk: 1 can (400 ml)
- Diced tomatoes: 1 can (400 g)
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Fresh ginger: 1 tablespoon, grated
- Curry powder: 2 tablespoons
- Spinach: 2 cups (fresh)
- Vegetable broth: 2 cups
- Olive oil: 1 tablespoon
- Salt: to taste
- Fresh cilantro: for garnish
Instructions
- Prepare all ingredients by rinsing the red lentils, dicing the onion, mincing the garlic, and grating the ginger.
- In a large pot, heat olive oil over medium heat and sauté the diced onion until translucent.
- Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.
- Stir in curry powder and cook for another minute before adding the rinsed lentils, diced tomatoes, coconut milk, and vegetable broth.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
- Add fresh spinach and cook for an additional 3-5 minutes until wilted. Adjust salt to taste and serve hot, garnished with fresh cilantro.
Notes
- Rinse lentils before cooking to remove dust.
- Avoid overcooking lentils to maintain texture.
- Toast spices for enhanced flavor.
- Taste and adjust seasoning before serving.
- Add extra vegetables for nutrition and color.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, red lentil curry, healthy, easy recipe, plant-based