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Easy One Pot Red Lentil Curry With No Tomatoes

One-Pot-Red-Lentil-Curry-No-Tomatoes-Recipe-Vegan

A delicious One Pot Red Lentil Curry meal with a satisfying blend of spices and coconut cream. It’s healthy, and it comes together so quickly, making it the perfect weeknight meal.

This one-pot lentil curry is the perfect vegan weeknight meal! It comes together in less than 30 minutes and is made with all plant-based wholesome ingredients. This healthy lentil curry is also perfect for meal prep as it gets better with time, and lasts in the fridge for up to a week!

ingredients in bowls for vegan recipe

How long does One Pot Red Lentil Curry last in the fridge

This plant-based red lentil curry lasts in the fridge for 4-7 days. It should be stored in an airtight container. It’s best not to freeze this curry as the coconut milk tends to separate when frozen and de-thawed. 

Lentil-Curry-ingredients-on-cutting-board

Can I use red lentils instead of split red lentils?

Red lentils can be used in this recipe, however, it will change the cooking time. If you want to make this entire dish in under 30 minutes, split red lentils are a must. Red lentils take longer to cook than split red lentils. Split red lentils come from red lentils but have had their seed coating removed, and have been split in half. Most dried red lentils sold in stores are the split variety. 

What sides go well with curry?

  • Naan Bread
  • Garlic Naan
  • Roti
  • Basmati Rice 
  • Samosas
  • Salad or chickpea salad 
  • Cucumber salad 
  • Vegetable Pakoras

The best way to serve this dish is with basmati rice, and naan or roti. Flatbread is always welcome at our table. It’s the perfect way to eat this dish without any cutlery. 

Vegan-One-Pot-Red-Lentil-Curry-recipe

Is this One Pot Red Lentil Curry gluten-free?

Yes! This one-pot curry is 100% gluten-free. Serve with rice or gluten-free flat bread to keep it GF-friendly. This red lentil curry is also free of tomatoes and nightshades. It’s the perfect dish for food sensitivities.

Tip* If you like tomatoes, try adding a large handful of cherry tomatoes cut in half. Add the tomatoes at the same time as the split red lentils. 

One-Pot-Red-Lentil-Curry-recipe

Notes on the spiciness:

  • You like heat: If you have a serrano pepper or two, finely dice them and cook alongside the onion and carrot. 
  • You sweat just looking at a hot pepper: Reduce the hot chili powder to 1 tsp or remove it all together if you really can’t handle spice. 

Keep in mind, that coconut milk will help cool the spice level in any dish. You can always add more, but you can’t take it away. Adjust the spice level to your preference (or the preference of those you’re serving it to!)

Easy One Pot Red Lentil Curry – No Tomatoes

A delicious one-pot meal with a satisfying blend of spices and coconut cream. It's healthy, and it comes together so quickly, making it the perfect weeknight meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main, Main Course, Soup, Soups
Cuisine: Fusion, Indian
Keyword: coconut lentil curry, easy coconut curry, easy lentil curry, easy vegan dinner, healthy one pot vegan meal, one pot lentil curry, Red Lentil Curry, red lentil dinner, vegan one pot dinner
Servings: 6 people

Ingredients

  • 1 1/2 cups dried split red lentils, thoroughly washed and drained (make sure they are split as split lentils cook faster)
  • 2 cups loosely chopped spinach (or other veggies)
  • 2 medium sized carrots, diced
  • 1 large red onion, finely chopped
  • 1 tbsp ginger, minced
  • 4 cloves garlic, minced
  • 2.5 cups vegetable broth
  • 1 can full fat coconut milk (14 fl oz)
  • 1 tbsp curry powder
  • 1 1/2 tsp ground cumin
  • 1 tsp turmeric
  • 1 tbsp hot chili powder (optional)
  • 1 tbsp sweetener of choice (organic sugar, agave or maple syrup)
  • 1/2 tbsp olive oil

Garnish

  • fresh cilantro
  • 1 tbsp of coconut cream to drizzle on top (scoop 1 tbsp out of the can of coconut milk and set aside)

Instructions

  • In a large pot over medium heat, add the oil, carrots and onions. Cook for 3 minutes then add in the ginger, garlic and dried spices. Cook for another minute, stirring constantly to avoid burning the spices.
  • Add in the vegetable broth and red lentils. Bring to a boil and reduce to a simmer for 12 minutes.
  • Next, add in the coconut milk and spinach. Cook for another 3-5 minutes and season with salt and pepper.
  • Garnish with fresh cilantro and a swirl of coconut cream (optional). Serve with rice or naan and enjoy!

Video

Notes

This one-pot lentil curry is the perfect vegan weeknight meal! It comes together in less than 30 minutes and is made with all plant-based wholesome ingredients. This healthy lentil curry is also perfect for meal prep as it gets better with time, and lasts in the fridge for up to a week! 
How long does lentil curry last in the fridge?
This plant-based red lentil curry lasts in the fridge for 4-7 days. It should be stored in an airtight container. It’s best not to freeze this curry as the coconut milk tends to separate when frozen and de-thawed. 
Can I use red lentils instead of split red lentils?
Red lentils can be used in this recipe, however it will change the cooking time. If you want to make this entire dish in under 30 minutes, split red lentils are a must. 
Red lentils take longer to cook than split red lentils. Split red lentils come from red lentils but have had their seed coating removed, and have been split in half. Most dried red lentils sold in stores are the split variety. 
What sides go well with curry?
  • Naan Bread
  • Garlic Naan
  • Roti
  • Basmati Rice 
  • Samosas
  • Salad or chickpea salad 
  • Cucumber salad 
  • Vegetable Pakoras
The best way to serve this dish is with basmati rice, and naan or roti. Flat bread is always welcome at our table. It’s the perfect way to eat this dish without any cutlery. 
Is this red lentil curry gluten free?
Yes! This one-pot curry is 100% gluten free. Serve with rice or gluten free flat bread to keep it GF friendly. 
This red lentil curry is also free of tomatoes and night shades. It’s the perfect dish for food sensitivities. Tip* If you like tomatoes, try adding a large handful of cherry tomatoes cut in half. Add the tomatoes at the same time as the split red lentils. 
Notes on the spiciness:
  • You like heat: If you have a serrano pepper or two, finely dice them and cook alongside the onion and carrot. 
  • You sweat just looking at a hot pepper: Reduce the hot chili powder to 1 tsp or remove it all together if you really can’t handle spice. 
Keep in mind, coconut milk will help cool the spice level in any dish. You can always add more, but you can’t take it away. Adjust the spice level to your preference (or the preference of those you’re serving it to!)
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