Lentil and Vegetable Curry
Vegan Lentil Curry is a wholesome one-pot meal packed with layers of flavor, using ingredients easy to find at your grocery store. Perfect for a meatless Monday dinner!
Ingredients
- 2 tablespoons olive oil
- 2 medium carrots chopped
- ½ white onion chopped
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 tablespoon grated fresh ginger
- 2 teaspoons kosher salt
- Pinch red pepper flakes
- 3 cups low sodium vegetable broth
- 1 cup dried lentils rinsed and drained
- 1 can coconut milk 15 ounces
- Prepared white or brown rice for serving (optional)
- Fresh mint, lime wedges and pomegranate seeds, for garnish (optional)
Instructions
- In Dutch oven or other medium pot with tight-fitting lid, heat oil over medium heat. Add carrots and onion and cook 4 to 6 minutes or until vegetables begin to soften, stirring occasionally.
- Stir in garlic, tomato paste, curry powder, ginger, salt and red pepper flakes. Cook 2 minutes, stirring constantly.
- Stir in broth and lentils; heat to boiling over medium-high heat. Cover and reduce heat to low. Cook 35 minutes or until most liquid is absorbed by lentils, stirring occasionally.
- Stir in coconut milk; increase heat to medium. Cook uncovered 5 minutes or until curry thickens slightly, stirring frequently.
- Serve curry with rice and garnish with mint, lime wedges and pomegranate seeds, if desired.
Notes
- Home Chef Tip: You can use any variety of dried lentils for this curry. I've made it with brown, green and beluga lentils, and it turns out great each time. Cooking time may vary by a few minutes based on what kind of lentil you are using, so just test for doneness as the curry simmers and adjust cooking time accordingly.
Calories: 465kcal, Carbohydrates: 41g, Protein: 16g, Fat: 28g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 1264mg, Potassium: 907mg, Fiber: 17g, Sugar: 5g, Vitamin A: 5251IU, Vitamin C: 9mg, Calcium: 72mg, Iron: 8mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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