Easy Vegan Lentil Curry Recipes

VEGAN GREEN LENTIL CURRY

Vegan Green Lentil Curry image

An easy vegetarian curry which can be tweaked to suit your personal tastes regarding spice and heat. I used green peppers, but you can experiment with other types of vegetables like cauliflower, red pepper, okra, etc., as desired! Serve with basmati rice and sprinkle with fresh cilantro if you like.

Provided by missjazzcullen

Categories World Cuisine Recipes Asian

Time 35m

Yield 3

Number Of Ingredients 10

Ingredients

1 tablespoon cooking oil
1 onion, finely chopped
1 green bell pepper, finely chopped
1 clove garlic, finely chopped
1 tablespoon garam masala
1 tablespoon mild curry powder
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can cooked green lentils

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.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 43.2 g, Fat 6.5 g, Fiber 15.6 g, Protein 15.3 g, SaturatedFat 1.1 g, Sodium 28.3 mg, Sugar 8.4 g

EASY VEGAN LENTIL CURRY

Easy Vegan Lentil Curry image

Vegan lentil curry with warm curry Indian spices! You will love this easy, one pot meal - the perfect plant based recipe for everyone to enjoy. Serve with rice and naan for a hearty meal.

Provided by Ashley

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 18

Ingredients

2 tablespoons coconut oil
1/2 medium onion, diced
5 cloves garlic, minced
1 ½ tablespoons freshly grated ginger
1 small bunch of carrots, diced (about 1 cup - see notes)
2 tablespoons mild curry powder (see notes)
¾ teaspoon turmeric
½ teaspoon coriander powder
½ teaspoon cumin
¼ teaspoon cayenne pepper (optional, for some heat)
1 teaspoon salt, to taste
1 (14 ounce) can crushed tomatoes (or sub tomato sauce)
2 ¾ cups water* (or vegetable broth, see notes)
1 cup dried brown lentils
1 (14 ounce) can full-fat coconut milk
fresh cilantro for garnish
rice, quinoa or another grain
naan

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.)

VEGAN LENTIL CURRY

Vegan Lentil Curry image

This hearty vegan lentil curry is the perfect weeknight meal. It's creamy, filling, easy to make and loaded with flavor.

Provided by Alison Andrews

Categories Main Course

Time 55m

Number Of Ingredients 18

Ingredients

2 Tablespoons Olive Oil
1 Medium Onion (White, Yellow or Brown, Chopped)
1 teaspoon Crushed Garlic
1 Tablespoon Mild Curry Powder
1/2 teaspoon Cumin
1/2 teaspoon Coriander Powder
1/2 teaspoon Turmeric
1/4 teaspoon Cayenne Pepper
1 1/2 cups Dried Brown Lentils ((300g))
28 ounces Canned Chopped Tomatoes ((800ml, 2 cans))
3 cups Vegetable Stock ((720ml))
14 ounces Canned Coconut Cream ((400ml, 1 can) Unsweetened)
2 cups Fresh Basil
1 Tablespoon Coconut Sugar (or Light Brown Sugar)
Sea Salt and Black Pepper (to taste)
Basmati Rice ()
Fresh Basil
Fresh Lime

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.

Nutrition Facts : ServingSize 1 Serve, Calories 412 kcal, Sugar 8.3 g, Sodium 625 mg, Fat 19.9 g, SaturatedFat 12.4 g, Carbohydrate 45 g, Fiber 18.5 g, Protein 15.9 g

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