Description
A quick and nutritious vegan dinner featuring lentils and spices.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed and drained
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or quinoa (for serving)
Instructions
- In a medium saucepan, add the rinsed lentils and cover with water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until tender. Drain and set aside.
- In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Sprinkle in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Stir well and cook for another minute to toast the spices.
- Pour in the coconut milk, vegetable broth, and diced tomatoes. Stir to combine, then bring the mixture to a gentle simmer. Fold in the cooked lentils and let the curry simmer for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Serve the lentil curry hot, garnished with fresh cilantro over a bed of cooked rice or quinoa.
Notes
- Adjust cayenne pepper to control spice level.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg