Vegan Curried Lentils Recipe Recipes Recipe For Zucchini

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VEGAN CURRIED LENTILS



Vegan Curried Lentils image

Vegan Curried Lentils are flavorful, rich in nutrients, and totally satisfying! With crunchy carrots, sweet onions, and bell peppers this lentil dish delivers on texture and taste!

Provided by Alison Corey

Categories     Main Course

Time 30m

Number Of Ingredients 13

1 cup red or yellow lentils (rinsed and drained)
4 cups low sodium vegetable broth
1 cup carrots (chopped)
3 cloves garlic (minced)
1 tbsp fresh ginger (grated)
1 cup red pepper (diced)
3/4 cup sweet onion (diced)
15 oz can of diced tomatoes
2 tbsp curry powder
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
cilantro for garnish

Steps:

  • Sauté onions in 1/4 cup of vegetable broth for 5 minutes. Add minced garlic and ginger. Sauté for an additional 2 minutes.
  • Add chopped carrots and bell peppers. Add remaining vegetable broth, and diced tomatoes, and bring to a boil.
  • Add rinsed and drained lentils. Stir to combine. Simmer with lid on for 15-20 minutes or until lentils are soft.
  • Reduce heat.Add spices: curry powder, cumin, and salt and pepper to taste. Cook an additional 3 minutes until heated through. Serve with brown rice, or quinoa and top with fresh chopped cilantro.

Nutrition Facts : Calories 162 kcal, Carbohydrate 30 g, Protein 10 g, Fat 1 g, SaturatedFat 1 g, Sodium 316 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving

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

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

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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