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.
Ingredients
- 1 ½ 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 ½ tsp ground cumin
- 1 tsp turmeric
- 1 tbsp hot chili powder (optional)
- 1 tbsp sweetener of choice (organic sugar, agave or maple syrup)
- ½ 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!
Tried this recipe?Let us know how it was!