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Lentil Curry

A delicious, hearty, and nutritious dish that's vegan and gluten-free. Packed with warm spices and a creamy coconut base, this Lentil Curry is perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup lentils Rinse before cooking.
  • 1 unit onion, chopped
  • 2 cloves garlic cloves, minced
  • 1 inch ginger, minced
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 2 tablespoons curry powder Adjust to taste.
  • 1 teaspoon cumin
  • Salt to taste
  • 2 tablespoons vegetable oil
  • Fresh cilantro for garnish

Method
 

Cooking Steps
  1. Heat the vegetable oil in a pot over medium heat. Add the chopped onion and sauté until translucent.
  2. Stir in the garlic and ginger, cooking for another minute.
  3. Add the curry powder and cumin, stirring to combine.
  4. Pour in the lentils, diced tomatoes, and coconut milk.
  5. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the lentils are tender.
  6. Season with salt to taste.
  7. Garnish with fresh cilantro before serving.

Notes

Serve hot with rice or flatbreads like naan or chapati. A squeeze of lime enhances the flavors. To store, let it cool completely and transfer to an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months.