Hi! You’re going to love this recipe! Vegan and plant based this curry is a weekly meal in our house. This red lentil curry is also a great intro to Indian food for newbies!
This recipe is my own version of so many recipes I’ve tried before. It’s so easy and you’ll be a pro in no time!
This is a great weeknight meal or you can prep it over the weekend and enjoy it all week. Eating plant based is so easy when you have delicious meals like this! You won’t miss meat at all! It’s so hearty and savory!
Whether you’re vegan or just trying to eat more plants this is the right place to be!
This curry is very healthy and will be in line with your weight loss goals – if that’s why you’re here. The lentils will give you the protein needed as well as the starch that we need as humans for energy and vitality!
When I started on my 35 pound weight loss adventure (35 more to go!) I adapted the Starch Solution which is a high carb low fat diet that is laid out in this book:
Losing weight is so much easier on this diet than with any other – there’s freedom in eating this way and so many other health, environmental, and mental benefits. I hope you’ll check it out. Click Here to check it out!
This post is about the BEST vegan red lentil curry
Enjoy this curry over rice or with these amazing potato fries!
This is your new favorite vegan red lentil curry:
Red Lentil Coconut Curry
Ingredients
- 1 onion chopped
- 3 TBS garlic minced
- 1 can diced tomatos
- 1 can chickpeas rinsed
- 1 can coconut milk (regular or reduced fat)
- 2 TBS curry powder
- 1 TBS garam masala
- 1 TBS ginger fresh or dried
- 1 TBS cumin
- 1 TBS tumeric
- 1 cup dry red lentils
- 1 TBS Better than Boullion - Vegetable
- 1 box white or cremini mushrooms quartered
- 1 cup frozen peas
Instructions
- saute onions and garlic in a small bit of water - just enough so they don't burn - over medium high heat about 5 - 7 minutes
- add spices and toast until you can smell them
- add the canned ingredients (tomatos, cocnut milk, and chickpeas) and stir until combined - then add lentils, water, and boullion
- bring to a boil and then turn down to simmer for 30 minutes
- add mushrooms and peas and simmer for 5 more minutes
- enjoy!
This post was about your new favorite vegan red lentil curry.
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