Description

Whip up this Easy Vegan Lentil Curry in just 30 minutes! Perfect for beginners, this creamy and protein-packed dish is made with wholesome ingredients and aromatic spices for a comforting and nutritious mea

Ingredients

1 cup dry lentils (red or green, rinsed and drained)

1 tablespoon olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

1-inch piece of ginger, grated

1 can (14 oz) diced tomatoes

1 can (14 oz) coconut milk

2 cups vegetable broth

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika (optional)

1 teaspoon garam masala

1/2 teaspoon chili powder (adjust to taste)

Salt and pepper to taste

1 cup spinach or kale (optional)

1 medium carrot, diced (optional)

1 small potato, cubed (optional)

Instructions

Rinse the lentils thoroughly under cold water until the water runs clear, then set aside.
Heat olive oil in a large pot or skillet over medium heat.
Add the chopped onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the turmeric, ground cumin, coriander, smoked paprika, garam masala, and chili powder. Stir well to coat the onions in the spices.
Pour in the diced tomatoes and mix to combine.
Add the rinsed lentils, coconut milk, and vegetable broth, stirring everything together.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Simmer for 20–25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
If using, add spinach, kale, carrots, or potatoes during the last 10 minutes of cooking.
Season with salt and pepper to taste.
Serve hot with cooked rice, naan, or flatbread, and garnish with fresh cilantro and a squeeze of lemon or lime.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Indian-inspired