Description
A hearty and comforting Indian-inspired lentil curry made with red lentils simmered in a fragrant blend of tomatoes, coconut milk, and warming spices. This vegan, gluten-free dish is rich in plant-based protein and perfect to serve with rice or naan for a nourishing dinner.
Ingredients
Lentils and Liquids
- 1½ cups dried red lentils, rinsed
- 2 cups diced tomatoes
- 1 cup light coconut milk
- 3 cups vegetable broth
Vegetables and Aromatics
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp grated ginger
Spices and Seasonings
- 2 tsp curry powder
- 1 tsp ground cumin
- ½ tsp turmeric
- Salt and black pepper, to taste
Garnish
- Fresh cilantro for garnish
Instructions
- Heat oil: Heat the olive oil in a large pot over medium heat until shimmering.
- Sauté aromatics: Add the diced onion, minced garlic, and grated ginger to the pot and cook until softened and fragrant, about 4-5 minutes.
- Add spices: Stir in the curry powder, ground cumin, and turmeric, cooking for another minute to release their flavors.
- Add lentils and liquids: Pour in the rinsed lentils, diced tomatoes, light coconut milk, and vegetable broth, stirring to combine everything evenly.
- Simmer: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 25 minutes, or until the lentils are tender and the curry has thickened.
- Season: Season the curry with salt and black pepper to taste, stirring well.
- Garnish and serve: Remove from heat, sprinkle fresh cilantro on top, and serve warm alongside brown rice or whole wheat naan.
Notes
- Serve with brown rice or whole wheat naan for a complete meal.
- For extra greens, add fresh spinach during the last few minutes of cooking and allow it to wilt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
