VEGAN CURRIED LENTILS
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
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
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
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
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
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
VEGAN RED LENTIL CURRY
This Vegan Red Lentil Curry is a fan favorite and the BEST lentil curry you will ever try! It's easy and quick, making it a perfect weeknight dinner! Plus, it's creamy and indulgent but made with wholesome vegan ingredients!
Provided by Nisha Vora
Categories Dinner
Time 45m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 517 kcal, Carbohydrate 45 g, Protein 19 g, Fat 32 g, SaturatedFat 22 g, Sodium 164 mg, Fiber 19 g, Sugar 7 g, UnsaturatedFat 7 g, ServingSize 1 serving
VEGAN GREEN LENTIL CURRY
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
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
VEGAN LENTIL AND CHICKPEA CURRY
A base vegan curry of my favorite flavors with spice and vegetable combos that can be adjusted for preference. Serve over brown rice, couscous, or quinoa.
Provided by Ashley Graboski-Bauer
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 6
Number Of Ingredients 23
Steps:
- Heat olive oil in a large pan over medium heat. Cook and stir onion and bell pepper until onion is translucent, about 5 minutes. Add carrots, cumin, coriander, paprika, bouillon, garam masala, garlic powder, ginger, curry powder, cinnamon, turmeric, pepper, and cardamom. Cook and stir until fragrant, about 2 minutes.
- Add water, tomatoes, and lentils. Bring to a boil, reduce heat, and let simmer for 5 minutes. Stir in chickpeas, cashews, raisins, and spinach. Continue simmering until lentils are tender, adding more water as needed, 10 to 15 minutes more.
Nutrition Facts : Calories 331 calories, Carbohydrate 51.4 g, Fat 9.6 g, Fiber 10.3 g, Protein 12.9 g, SaturatedFat 1.5 g, Sodium 417.6 mg, Sugar 13.4 g
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