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Vegan Red Lentil Curry

Aromatic and hearty Vegan Red Lentil Curry packed with flavor and nutrition, perfect for busy weeknights or cozy weekends.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons coconut oil Adds a creamy richness and a hint of tropical flavor.
  • 1 medium red onion (diced) Can substitute with yellow onion.
  • 3 cloves garlic (minced) Provides a fragrant kick.
  • 1/2 tablespoon minced ginger Adds zesty warmth.
  • 1 teaspoon sea salt Essential for balancing flavor.
  • 1/4 teaspoon ground black pepper Elevates dish with spice.
  • 1/4 teaspoon cumin Brings earthy warmth.
  • 1 teaspoon curry powder Adds complexity.
  • 2 tablespoons garam masala Fragrant mix of spices.
  • 1 tablespoon red curry paste Adjust for spice preference.
  • 1 cup dry red lentils (rinsed) Cook quickly, no soaking needed.
  • 2 cups filtered water
  • 14 ounces fresh tomatoes (diced) Use canned for a smoother texture.
  • 13.5 ounces coconut milk Lends rich creaminess.
  • 1 small lime Brightens flavors.
  • Garnish: red pepper flakes & chopped parsley For color and heat.

Method
 

Preparation
  1. In a deep pot over medium-high heat, add the coconut oil and allow it to melt and heat up.
  2. Once the oil is heated, add in the diced onion, minced garlic, and ginger. Sauté until onions are translucent and garlic and ginger are fragrant, about 6 minutes.
  3. Reduce the heat to medium. Add the sea salt, ground black pepper, ground cumin, curry powder, and garam masala. Stir to combine.
  4. Incorporate the red curry paste and continue to sauté for another 3-4 minutes to bloom the spices.
  5. Add the rinsed red lentils and stir until well combined.
  6. Pour in the diced tomatoes, water, and coconut milk; mix everything thoroughly.
  7. Bring to a boil, then reduce to medium-low so it simmers. Cover slightly, allowing steam to escape, and let simmer for about 35 minutes. Stir occasionally.
  8. Taste the curry and adjust seasoning as desired. Remove from heat and squeeze lime juice over it, stirring well.
  9. Allow to cool slightly before serving.

Notes

For a deeper flavor, allow to simmer longer. Adding a pinch of sugar can balance acidity from tomatoes. Adjust red curry paste for extra heat. Perfect with basmati rice or naan.