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Vegan Red Lentil Curry
A delicious and super easy vegan red lentil curry that doesn’t use 100 ingredients. This curry also doesn’t use any coconut milks or creams. It’s the perfect midweek dinner recipe that can be whipped up in just 30 minutes!
| TIME | SERVES | DIFFICULTY |
| 30 mins | 2-4 |
| INGREDIENTS |
1 cup (220 grams ) dry red lentils |
2 tbsp Extra Virgin Coconut Oil |
1 medium onion diced |
2 cloves of garlic (crushed) |
500ml of vegetable broth |
1 small tin tomato paste |
1 tbsp curry powder |
1/4 tsp of turmeric |
1/2 tsp of garam masala |
1/4 tsp of paprika or cayenne pepper |
Salt to taste |
| METHOD |
Place the lentils in a strainer and rinse under cool water. Set aside. |
Heat the oil in a medium pot over medium heat. Fry the onion until soft and transparent then add the ginger and garlic and fry for another 30 seconds to a minute until soft and fragrant. |
Add the tomato paste and stir well. Fry, stirring frequently, until the tomato paste darkens slightly in color - about 2 minutes. Add in the curry powder, cayenne pepper and garam masala and cook, stirring, for another minute or until the spices are fragrant. |
Add in the lentils, vegetable broth and salt. Bring to a boil then reduce the heat to a gentle simmer and partially cover the pot with the lid. |
Simmer gently until the lentils are tender and most of the broth is absorbed - about 15 to 20 minutes. |
Serve with rice and garnish with fresh coriander and a slice of lime if you're fancy ;) Enjoy! |
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