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+ servings
5 from 14 votes

Vegan Red Lentil Curry

by: claire cary

Looking for the BEST red lentil curry recipe?! Well, this is it! This one pot recipe is full of flavor, easy to make, vegan and gluten free. It's perfect for meal prep and will be ready in just about 30 minutes!
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Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
4

Ingredients

  • 1 ½ cups red lentils
  • 1 tbsp coconut oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp fresh grated ginger
  • 1 serrano pepper diced
  • ½ tsp turmeric
  • 1 tsp cumin
  • 1 tbsp curry powder
  • ½ tsp garam masala
  • ½ tsp salt
  • 1 15 ounce can coconut milk I used full fat
  • 1 15 ounce can crushed tomatoes see notes
  • 2 ½ - 3 cups veggie broth
  • ½ cup chopped cilantro plus more for garnish
  • optional: 1 tsp coconut or brown sugar

Instructions

  • In a large pot or dutch oven, add the finely diced onion and coconut oil. 
  • Saute for about 5 minutes or until the onion starts to look transluscent. 
  • Add in the serrano pepper, garlic, grated ginger and chopped cilantro. If you like spice, include the pepper seeds, but otherwise leave them out. 
  • Saute for 2-3 minutes. 
  • Add in all of the spices -turmeric, cumin, curry powder, garam masala, sugar and salt. 
  • Let all of the flavors blend for about 3 minutes.
  • Add in all remaining ingredients including the lentils/tomatoes, but only 2 1/2 cups worth of veggie broth. 
  • Stir well to combine. 
  • Bring to a boil, reduce heat to low and cover. Simmer for 20 minutes, stirring occasionally to make sure nothing burns. 
  • Once it has thickened, taste and adjust seasonings as desired. If you used low sodium veggie broth, you may want some more salt. If you prefer a thinner consistency, you can stir in 1/2 cup of veggie broth. It will thicken as it sits in the fridge, so keep this in mind if you're prepping this ahead of time.
  • Top with chopped cilantro and red pepper flakes & enjoy! I like to serve this with white rice, but it's also delicious with steamed potatoes or just as is. 

Notes

I sometimes have a hard time finding crushed tomatoes at the grocery store, so if you run into this problem as well, diced tomatoes will be fine. However, I recommend pulsing them in your blender before adding them to the curry just so you don't have really large tomato chunks. It also gives a better flavor since the tomato flavor blends better with the curry.
I strongly recommend using fresh grated ginger for the best flavor, but if you don't have any, you can sub for 1 tsp dried ginger. Add it in with the rest of the spices instead of with the garlic.
Serving: 1/6 of the recipe / Calories: 308kcal / Carbohydrates: 37g / Protein: 13.5g / Fat: 11.7g / Fiber: 7g / Sugar: 3.4g

Did you make this?

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