Description
This mild vegan red lentil curry is so creamy and comforting. Simple to make and a great recipe to start with if you are new to making curry!
Ingredients
- 1/2 tbsp oil (or broth/water)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp curry powder
- 1 tsp cumin
- 1 cup red split lentils, rinsed (see notes if using different lentils)
- 2 cup vegetable broth or water
- 450ml diced tomatoes, canned (or fresh)
- 1 cup coconut milk (lite or full fat)
- 1 cup chickpeas, (cooked from scratch for extra thriftiness)
- Pinch of cinnamon
- 1/2 cup spinach, packed*
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Heat oil or broth/water in a deep saute pan over medium heat. Add onion and garlic. Season with salt and pepper. Saute for 3 minutes until softened and fragrant.
- Add the curry powder and cumin. Toast the spices for 1 minute.
- Add broth, lentils and diced tomatoes. Raise the heat to bring to a low boil. Then reduce the heat to a simmer and simmer with the lid on for 10-15 minutes until the lentils are tender. Stir periodically.
- Add the coconut milk, chickpeas, and dash of cinnamon. Cook, uncovered, for another 5 minutes until heated through. Taste and adjust the flavour as desired. Add some spice with a chilli powder, red chilli flakes, chilli garlic sauce, or other hot sauce if you would like a spicier curry!
- Stir in the spinach and remove from heat.
- Serve with turmeric rice or a rice of your choosing, roasted vegetables, and/or Indian naan bread.
Notes
Approximate Cost: CAD$4.86 using homemade broth or water and chickpeas cooked from scratch. $6.86 using store-bought vegetable broth and canned chickpeas.
Feel free to increase the amount of tomatoes or coconut milk used. You may just need to simmer the curry for a little longer with the lid off to reach your desired thickness.
You can easily omit or substitute the chickpeas for another bean if desired or even add in different vegetables of your choosing.
If using brown or green lentils that are not split; you will likely need to use another 1/2 – 1 cup of water or broth and increase the 10-15 minute cooking time (before adding the chickpeas and coconut milk) to 25 to 30 minutes. If the lentils are whole lentils and not split they need that extra time to cook fully and become soft and tender. Keep an eye on the lentils as they cook and if there is not enough liquid and they are becoming dry, add a bit more liquid as needed until they are fully cooked.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Indian