I used to serve this easy vegan red lentil curry as a side dish on one of my catering packages. Then I went vegan and this has turned into one of my favorite main courses. It is my dinner tonight!
The flavor profile of coconut, ginger, and spices are incredible. The finish of lime juice and cilantro throws this vegan red lentil curry over the top.
LET’S GET RIGHT DOWN TO BUSINESS
This recipe comes together fast and serves 8-10 people as a main course. Serve with basmati rice, flatbreads, and chutneys.
WHAT YOU NEED…
- 1 medium onion chopped
- 1 tbsp finely chopped ginger
- 2 cloves garlic minced
- 1 jalapeno, serrano (for hotter) or Thai chili minced
- 2 tbsp vegetable oil
- 1 tsp cumin*
- 1/2 tsp coriander*
- 1/2 tsp fresh ground black pepper*
- 1 tsp turmeric
- 1/4 tsp cinnamon*
- 1/2 tsp salt or vegetable seasoning**
- 1 14 ounce can unsweetened coconut milk
- 4 cups water
- 1 lb red lentils
- salt or vegetable seasoning to taste**
- 1/2 tsp garam masala
- juice of 1/2 lemon
- 1/4 cup chopped cilantro
*if using whole spices toast them lightly then grind them
**vegetable seasoning -this should be a pantry staple and is easy to find at Asians grocers or online. Read more about this important ingredient here
LET’S COOK…
Cook the onions in oil in a 4 quart pot. When the onions start to brown add the ginger garlic and chili pepper. Stir until they soften then add the spices. Stir the spices then add the water, coconut milk, and lentils.
Cook on low covered until the lentils are soft, add water as needed if it is to thin remove the cover and boil off the water. Add salt or vegetable seasoning to your liking.
THE FINISH
Add the garam masala, lemon juice, and cilantro then check for salt again. Serve with basmati rice, chutneys, and flatbread like this easy recipe.
Vegan Red Lentil Curry
Ingredients
- 1 medium onion finely chopped
- 1 tbsp ginger minced
- 2 cloves garlic minced
- 1 jalapeno or seranno minced
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground black pepper
- 1 tsp tumeric
- 1/4 tsp cinnamon
- 1 14 oz can unsweetened coconut milk
- 4-6 cups water, add more when needed
- 1 pound red lentils
- vegetable seasoning or salt to taste
- 1/2 tsp garam masala
- juice 1/2 lemon
- chopped cilantro
Instructions
- Saute the onions in oil in a 4 quart pot with the oil.
- When the onions start to brown add the ginger garlic and chili pepper.
- Stir until they soften then add the spices.
- Stir the spices then add the water, coconut milk, and lentils.
- Cook on low covered until the lentils are soft, add water as needed if it is to thin remove the cover and boil off the water.
- Add salt or vegetable seasoning to your liking.
- Add the garam masala, lemon juice, and cilantro then check for salt again.