Creamy Vegan Lentil Curry
Recipe Information
This Creamy Vegan Lentil Curry is a family favorite that has been passed down through generations. It's not only delicious but also packed with nutrients, making it a perfect meal for those who want to enjoy a healthy and satisfying dish.
The combination of lentils, coconut milk, and aromatic spices creates a rich and creamy texture that will leave you craving more. This recipe is versatile and can be easily adapted to suit your taste preferences by adjusting the spice levels or adding your favorite vegetables.
Whether you're new to vegan cooking or a seasoned pro, this Creamy Vegan Lentil Curry is sure to become a staple in your kitchen. It's easy to prepare, requires minimal ingredients, and is perfect for meal prep or a cozy dinner with friends and family.
Ingredients
- 1 cup dried green or brown lentils
- 2 cups water
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can full-fat coconut milk
- 2 cups chopped spinach or kale
- Fresh cilantro, for garnish
Instructions
- Rinse the lentils thoroughly under cold water and drain.
- In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.
- In a large skillet, heat the coconut oil over medium heat. Add the onion and cook for 5 minutes, or until softened.
- Add the garlic, ginger, cumin, coriander, turmeric, cayenne pepper, and salt to the skillet. Cook for 1-2 minutes, stirring constantly, until fragrant.
- Stir in the diced tomatoes and cook for another 5 minutes, allowing the flavors to meld together.
- Add the cooked lentils and coconut milk to the skillet, stirring well to combine. Simmer for 10 minutes, or until the curry has thickened slightly.
- Stir in the chopped spinach or kale and cook for an additional 2-3 minutes, or until the greens have wilted.
- Serve the curry over rice or with flatbread, garnished with fresh cilantro.
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