Vegan Green Lentil Curry Food

VEGAN LENTIL CURRY

Steps:

• Add the olive oil to a pot with the onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
• Add in the dried lentils and toss them with the onions and spices.
• Add the chopped tomato, vegetable stock and coconut cream. Bring to a simmer and then reduce the heat, cover the pot and simmer, stirring occasionally, until the lentils are soft and cooked - around 35-40 minutes.
• When the lentils are cooked add in the fresh basil and stir in until just wilted. Add the coconut sugar and stir in. Add sea salt and black pepper to taste.
• Serve with rice, fresh basil and some slices of fresh lime.

VEGAN GREEN LENTIL CURRY

Steps:

• Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric and cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

LENTIL CURRY RECIPE

Steps:

• Rinse the lentil under cold water and set aside.Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.Serve with rice, naan or as is. Frequently asked questions:WHAT TYPE OF LENTILS ARE THE BEST FOR LENTIL CURRY?In this recipe I used green lentils, but to make the perfect lentil curry you can also use green lentils, red lentils, brown lentils, green lentil or any kind of dried lentils.HOW TO STORE LENTIL CURRY?Lentil curry can be stored, covered, in the fridge, for up to 4-5 days.CAN WE MAKE LENTIL CURRY WITHOUT COCONUT MILK?Yes, you can make lentil curry without coconut cream, but remember, the curry will not be as creamy, the texture and the taste will be totally different. Therefore, I would not recommend skipping coconut milk.MORE RECIPES:Chickpea CurryButter ChickenChicken Meatballs with Coconut CurryQuick and Easy Chicken Curry

VEGAN RED LENTIL CURRY

Steps:

• Rinse the lentils in cold water until the water runs clear.
• Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
• Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
• Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
• Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
• Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
• Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

EASY VEGAN LENTIL CURRY

Steps:

• In large pot over medium heat (love my Staub for this), add 1 tablespoon coconut oil, onion, garlic, ginger and carrots. Cook for 3-4 minutes, stirring frequently. Add in spices and salt, turn heat up to medium-high, stirring continuously for another 4-5 minutes. Add a little extra oil here as needed.
• Reduce heat to medium; add crushed tomatoes, water and lentils. Stir to combine then bring mixture to a simmer, then cover and continue simmering for about 35-40 minutes, string every 10 minutes. After about 40 minutes, mixture should thicken a little.
• Now stir in coconut milk, continue simmering uncovered for 5 minutes on low-medium heat, then remove from heat and let stand for 10-15 minutes. until curry has thickened more.
• Serve with rice, naan and more fresh cilantro.
• Add coconut oil, onion, garlic, ginger and carrots to Instant Pot. Use "Saute" mode on low heat, stirring frequently to cook down for about 4 minutes. Add in spices and salt, and a little more oil as needed, stirring continuously for another 4-5 minutes.
• Add in tomato puree, 1.75 cups water and dried lentils. Stir until combined. Secure lid, setting valve to "sealing" and cook on high pressure "manual" mode for 15 minutes, then "natural release" pressure cooker for 10 minutes.
• Carefully remove lid, stir in canned coconut milk. Let curry stand for 10 minutes. Note: the Instant Pot Method won't be as thick right away, so you can opt to use 1 cup of coconut milk, or just know it will thicken the longer it sits (and once it's been refrigerated if you have leftovers.)

EASY SLOW COOKER LENTIL CURRY (GLUTEN-FREE, VEGAN)

Steps:

• Combine soaked lentils, diced onions, diced carrots, minced garlic, tomato sauce, water, curry powder, salt, and ground pepper in the slow cooker.
• Mix well to combine, ensuring that the ingredients are evenly distributed.
• Turn the slow cooker on to "high" setting, cover and cook for the next 5 hours until lentils are tender. Alternatively if you are preparing the lentils in the morning and will be out the whole day, set the slow cooker to the "low" setting and cook for at least 8 to 10 hours until lentils are tender.
• Once lentils are tender, check to see if curry is too thick for your liking. If too thick, add 1/2 cup water and mix well and let sit for another 5 minutes in the slow cooker before serving.
• Serve this delicious lentil curry with white rice and fresh chopped parsley for garnish.

EASY LENTIL POTATO CURRY (VEGAN, GLUTEN FREE).

Steps:

• Place the chopped onion and the olive oil in a large pot and cook over medium heat.
• While the onion softens, peel and chop the potatoes, then add to the pot.
• Pick over and rinse the lentils, then add to the pot. Add 4 cups of water and raise the heat to high.
• Once it starts to boil, reduce the heat to a simmer. Simmer for about 20 minutes, or until potatoes are tender.
• Add the tomato sauce, coconut cream, sugar, frozen spinach, and spices. Raise the heat to high and bring to a boil, then reduce to a simmer again.
• Simmer for about 15 minutes.
• Add more salt if desired.
• Serve over your choice of rice - Basmati, brown, cauliflower rice, or even quinoa.

RED LENTIL CURRY

Steps:

• 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 cilantro and a slice of lime, if desired.