Ingredients
1 cup dry red lentils, rinsed
1 can (14 oz) full-fat coconut milk
2 cups vegetable broth
1 large onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground turmeric
1/2 teaspoon cumin
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions
Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
Step 2: Stir in the garlic, ginger, curry powder, turmeric, and cumin. Cook for 1-2 minutes until very fragrant.
Step 3: Add the rinsed red lentils to the pot and stir to coat them in the spice mixture.
Step 4: Pour in the vegetable broth and coconut milk. Stir well to combine.
Step 5: Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the lentils are tender and have absorbed most of the liquid.
Step 6: Season with salt and pepper to taste. If the curry is too thick, add a splash of water.
Step 7: Serve warm over rice, garnished with fresh cilantro and a squeeze of lime juice.
Notes
Red lentils cook much faster than green ones and don’t require soaking. Ensure you rinse them well before cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Healthy Dinner
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg
Keywords: vegan red lentil curry, healthy dinner, 30 minute meal, plant-based protein, gluten-free curry
