Introduction: Looking for a plant-based meal that’s full of flavor and packed with protein? This vegan lentil curry is the answer! It’s rich, creamy, and bursting with spices, making it a satisfying and healthy option for lunch or dinner.
Ingredients:
- 1 cup dried red lentils, rinsed
- 1 can coconut milk (400 ml)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 cups vegetable broth
- 1 tablespoon coconut oil
- 1 can diced tomatoes (400 g)
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions:
- Heat coconut oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Stir in garlic, ginger, curry powder, turmeric, cumin, and paprika. Cook for another 2 minutes until fragrant.
- Add diced tomatoes, coconut milk, vegetable broth, and lentils. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and simmer for 20–25 minutes, or until the lentils are soft and the curry has thickened.
- Season with salt and pepper to taste.
- Serve over rice, quinoa, or with naan bread. Garnish with fresh cilantro for an extra pop of flavor.
Conclusion: This vegan lentil curry is an ideal meal for anyone looking to add more plant-based dishes to their menu. It’s packed with protein, deliciously creamy, and full of warming spices. Plus, it’s perfect for meal prepping and tastes even better the next day!
