One-Pot Vegan Lentil Curry: Simple & Delicious
Finding something healthy, tasty and easy to make might seem hard sometimes but I believe this recipe checks all those boxes! This curry is packed with flavor and leftovers get even more flavorful. I don’t cook lentils too often but I will now change my ways. I found the recipe here and it’s a real winner. The results were tremendous!
Cooking Steps
Over medium heat, saute the onions and carrots. Once the onions and carrots have softened, add in the garlic, peppers, ginger paste and turmeric paste.
Saute for a one or two minutes, then add in the spices. As the spices toast up there will be brown bits stuck to the bottom of the pan – that’s a good sign. Keep tossing everything around for another minute or so.
Now it is time to deglaze the pan with vegetable broth. With a wooden spoon, carefully scrape up all those brown bits. Add in the crushed tomatoes and washed red lentils. The color of the lentils doesn’t matter too much but split lentils will cook faster.
Bring this all to a boil and let it simmer for 15-20 minutes. Stir it up every few minutes.
Once the lentils are soft, add in the almond butter and coconut milk. Stir until all is blended together. Squeeze in the juice from half of a lemon and salt to taste.
Add chopped of cilantro and mix it in at the end. Serve over rice. Optionally with roasted potatoes and garlic naan.
The Verdict
This dish is stunning. It has a deep savory flavor from all the spices, and bright freshness from the lemon and cilantro. Very simple to make and making it with the onion and carrots adds a lot of much needed texture. I thoroughly enjoyed this dish and I’ll add it to my list of recipes 🙂
SHLAYED
Thanks for reading and see you next time 😉
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