Vegan Red Lentil Curry

Name: Vegan Red Lentil Curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tablespoons coconut oil; 1 red onion (diced, or yellow onion); 3 garlic cloves (minced); 1/2 tablespoon minced ginger; 1 teaspoon sea salt; ¼ teaspoon ground black pepper; ¼ teaspoon cumin; 1 teaspoon curry powder; 2 tablespoons garam masala; 1 tablespoon red curry paste; 1 cup dry red lentils (rinsed); 2 cups filtered water; 14 ounces fresh tomatoes (diced, if using canned, do not drain - 400g - BLEND for a smoother curry); 13 ½ ounces can of coconut milk (383g); 1 small lime; garnish with red pepper flakes & chopped parsley

6 servings

portionen

15 minutes

aktive zeit

1 hour

gesamtzeit

Kochen beginnen

Zutaten

2 tablespoons coconut oil

1 red onion (diced, or yellow onion)

3 garlic cloves (minced)

1/2 tablespoon minced ginger

1 teaspoon sea salt

¼ teaspoon ground black pepper

¼ teaspoon cumin

1 teaspoon curry powder

2 tablespoons garam masala

1 tablespoon red curry paste

1 cup dry red lentils (rinsed)

2 cups filtered water

14 ounces fresh tomatoes (diced, if using canned, do not drain - 400g - BLEND for a smoother curry)

13 ½ ounces can of coconut milk (383g)

1 small lime

garnish with red pepper flakes & chopped parsley

Anweisungen

In a deep pot over medium high heat, add the coconut oil.

Once the oil is heated, add in the onion, garlic, and ginger. Reduce to medium heat. Saute until the onions are translucent and the ginger and garlic are fragrant, about 6 minutes.

Reduce heat to medium. Add in the sea salt, ground black pepper, ground cumin, curry powder and garam masala. Stir into the onion mix to combine. Add in the red curry paste and sauté it all together, heating up the spices to bring out more flavour, for about 3-4 minutes. Feel free to add a splash of water to keep it moving.

Add in the lentils and stir to combine. Grind some sea salt and ground black pepper over the mixture and stir together. Now add the tomatoes (blended for a smoother curry), water and coconut milk and stir again to combine thoroughly.

Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 35 minutes, cover slightly but allowing steam to escape. Stir occasionally to ensure the lentils don't stick to the bottom. Depending on the kind of lentils you're using, you can check around the 20 minute mark to see if your lentils have finished cooking.

Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!

Nährwertangaben

Portionsgröße

Kalorien

316 kcal

Gesamtfett

19 g

Gesättigtes Fett

16 g

Ungesättigtes Fett

Transfett

Cholesterin

Natrium

407 mg

Gesamtkohlenhydrate

29 g

Ballaststoffe

12 g

Zucker insgesamt

4 g

Eiweiß

11 g