Vegan lentil curry uses many healthy ingredients such as lentils, onion, garlic, turmeric, coriander, and cumin with phytoestrogen and antioxidant properties. Our lentil curry is a rich and nourishing vegan dish that can be batch cooked for a perfect freezer-friendly meal.

Serving Size: 4

Ingredients for Vegan Lentil Curry

  • Dry green or brown lentils, 1 Cup
  • Vegetable stock, 3 Cup
  • Onion, ½, chopped
  • Garlic, 4, crushed
  • Turmeric, 1 teaspoon
  • Curry powder. 1 teaspoon
  • Coriander, ½ teaspoon
  • Cumin, ½ teaspoon
  • Sea salt, 1 teaspoon
  • Coconut cream, 14 oz
  • Tomato paste, 6 oz
  • Parsley or scallions, chopped, for garnish

Instructions for Lentil Curry

1.In a pot, boil 3 cups of vegetable broth. Put dry lentils. Close the lid and simmer at a low to medium heat for 25 minutes.

2.When lentils are soft, turn off the stove. Drain and set aside.

3.In a greased pan, stir fry garlic and chopped onions until soft. Add spices and sea salt and mix well.

4.Pour coconut cream and tomato paste and blend well. Cook the curry until all ingredients are tender.

5.Add chopped parsley or scallion for garnish and serve with rice or naan. Check our recipe for a low-carb naan.

Watch How to Make Vegan Lentil Curry

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Vegan lentil curry in a pan with scallions as a garnish

Vegan Lentil Curry


  • Author: graceoh@wellforher.com
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

This hearty curry uses many healthy ingredients such as lentils, onion, garlic, turmeric, coriander, and cumin with phytoestrogen and antioxidant properties. Our lentil curry is a rich and nourishing vegan dish that can be batch cooked for a perfect freezer-friendly meal.


Ingredients

  • Dry green or brown lentils, 1 Cup
  • Vegetable stock, 3 Cup
  • Onion, ½, chopped
  • Garlic, 4, crushed
  • Turmeric, 1 teaspoon
  • Curry powder. 1 teaspoon
  • Coriander, ½ teaspoon
  • Cumin, ½ teaspoon
  • Sea salt, 1 teaspoon
  • Coconut cream, 14 oz
  • Tomato paste, 6 oz
  • Parsley or scallions, chopped, for garnish

Instructions

  1. In a pot, boil 3 cups of vegetable broth. Put dry lentils. Close the lid and simmer at a low to medium heat for 25 minutes.
  2. When lentils are soft, turn off the stove. Drain and set aside.
  3. In a greased pan, stir fry garlic and chopped onions until soft. Add spices and sea salt and mix well.
  4. Pour coconut cream and tomato paste and blend well. Cook the curry until all ingredients are tender.
  5. Add chopped parsley or scallion for garnish and serve with rice or naan. Check our recipe for a low-carb naan.

Notes

  • You can batch cook lentils and use some for lentil salad with miso dressing. See our recipe for lentil salad.
  • You can freeze this lentil curry in individual portions and microwave or boil before serving. 
  • Category: Dinner
  • Method: One pan
  • Cuisine: Indian

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