Lentil Curry
Delicious Lentil Curry – it’s a vegan dish that’s brimming with well spiced Indian flavors, a creamy coconut sauce, and it’s perfectly hearty and filling thanks to the fiber and protein-rich lentils. This meat-free lentil curry recipe is such a tasty main dish that pairs beautifully with white rice, cauliflower rice.
It has a delicious complexity of flavor, the lentils make it a nutritious choice, and the coconut milk adds some body to make it more substantial.
It makes an excellent vegan dinner and any extra that’s left is perfect for lunch the next day (you can even freeze it).
If you haven’t yet had lentils this is a great place to start. With the rising prices of meat these days it’s a great recipe to add into the dinner rotation since lentils are a much cheaper alternative to meat.
And by using a the homemade spice blend here (which is basically a curry spice blend) you can control the amount of heat that goes into the dish making it as mild or spicy as you prefer.
Ingredients:
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 1/2 tsp turmeric
- 1 tsp paprika
- 1 tsp freshly ground black pepper
- 3/4 tsp fennel seeds, crushed*
- 1/2 tsp mustard powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp cayenne pepper (more or less to taste, it's spicy)
- 2 Tbsp olive oil
- 1 1/2 cups finely chopped yellow onion
- 2 Tbsp minced garlic (6 cloves)
- 1 1/2 Tbsp peeled and minced fresh ginger
- 3 cups vegetable broth
- 1 (15 oz) can crushed tomatoes
- 1 (13.6 oz) can coconut milk
- 1 cup brown or green lentils, picked over and rinsed
- 2 tsp fenugreek leaves, finely crushed after measuring**
- Salt to taste
- 3 Tbsp chopped cilantro