Vegan Red Lentil Curry
Discover a new world of lentil delights with this Vegan Red Lentil Curry! Prepare to be amazed by the rich flavours and wholesome goodness in every spoonful.
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This dish holds a special place in our household, especially on those days when we're craving meatless meals. It's become a beloved favourite, cherished for its comforting flavours and wholesome ingredients.
Growing up, I had this dish very often. Back then I thought it was because we were poor and couldn't afford to buy meat regularly. But even when our family was in a better place financially, our mother would continue to cook this dish at least once a week.
Later on, she clarified that we didn't have to eat meat daily and stressed the importance of a balanced diet. It didn't sink in until I grew up. As an adult, I discovered the many benefits of this humble and affordable legume, and I've been a fan ever since.
Crafting Memories: Lentil Curry with a Fusion Twist
When I first met my husband, who is from Guadeloupe (a French island in the West Indies), I discovered that he also grew up eating red lentils cooked with curry powder. While I was familiar with red lentil soup seasoned with cumin and coriander, his version intrigued me.
Over time, I wanted to recreate a dish that captured the flavours of our childhoods but also had our unique twist. I decided to combine both flavours and add a healthy touch by adding spinach for some greens.
To make it creamy and indulgent, I included coconut milk. The result? A new dish that brings back memories of our upbringing and is loved by our children.
What Ingredients You will Need For Red Lentil Curry?
Red Lentils are packed with protein, fibre, and essential nutrients like iron and folate, red lentils are a nutritious choice. They provide a hearty texture and plant-based protein to the dish, making it satisfying and suitable for vegetarians and vegans.
Spinach is rich in vitamins A, C, and K, as well as iron, calcium, and antioxidants. Adding spinach to the curry not only enhances its nutritional value but also introduces a vibrant green colour and a fresh taste to the dish.
Coconut Milk adds creaminess and richness to the curry while also offering healthy fats. It contains medium-chain triglycerides (MCTs), which may support heart health and provide quick energy for the body.
Flavourful Additions:
Curry Powder, adds depth of flavour and a hint of warmth to the dish. Turmeric, a key component of curry powder, contains curcumin, known for its anti-inflammatory and antioxidant properties.
Cumin is not only aromatic but also rich in iron and antioxidants. It adds a distinct earthy flavour to the curry and may aid in digestion.
Coriander offers a citrusy and slightly sweet flavour to the dish. It contains vitamins, minerals, and antioxidants, contributing to overall health and well-being.
Coconut Oil is used for sautéing aromatics, coconut oil adds a subtle coconut flavour and provides healthy fats. It contains medium-chain fatty acids, which are metabolised differently than long-chain fatty acids and may offer various health benefits.
Peanut Butter adds a creamy texture and nutty flavour to the curry. It's a good source of protein, healthy fats, and essential nutrients like vitamin E, magnesium, and potassium.
Crushed Tomatoes are rich in vitamins, particularly vitamin C and lycopene, a powerful antioxidant. Crushed tomatoes provide a robust tomato flavour and contribute to the overall texture of the curry.
Ginger and Garlic are both known for their immune-boosting properties and are often used in traditional medicine. They add depth of flavour and aroma to the curry while offering potential health benefits.
For a satisfying meal, enjoy this Lentil Curry with some fluffy rice or crusty bread. The rice will soak up all the delicious flavours, while the bread makes for a cozy, comforting option.
Embark on a flavorful journey with this wholesome Vegan Red Lentil Curry. Packed with nutritious ingredients and aromatic spices, this dish is a celebration of vibrant flavours and hearty goodness.
Fragrant onions, garlic, and ginger create a savoury base, while a symphony of turmeric, paprika, cinnamon, curry powder, cumin, and coriander adds depth and warmth to every bite.
The velvety texture of coconut milk and the earthy richness of crushed tomatoes complement the protein-packed red lentils and vibrant spinach perfectly. Finished with a creamy hint of peanut butter, this curry promises a comforting and satisfying meal experience.
Whether enjoyed with steamed rice or crusty bread, this Vegan Red Lentil Curry is destined to become a cherished favourite at your table, offering both nourishment and culinary delight.
- 3 cup of red lentils
- 2 can (14 oz each) of crushed tomatoes
- 2 cup of frozen spinach
- 1 can (13.5 oz) of coconut milk
- 3 tbsp of coconut oil
- 2 cup of vegetable broth
- 2 tbsp of peanut butter
- 1 onion (diced)
- 4 garlic cloves (minced)
- 20 g ginger (minced)
- Coriander for garnishing
- 1 tsp of turmeric
- 1 tsp of paprika
- 1 tsp of cinnamon
- 1 tsp of curry powder
- 1 tsp of cumin
- 1 tsp of ground coriander
Heat coconut oil in a large skillet over medium heat. Add diced onion, minced garlic, and minced ginger. Sauté until onions are translucent.
Add the red lentils to the skillet along with 2 cups of vegetable broth. Let it simmer for about 10 minutes until the lentils are tender.
Stir in the spices (turmeric, paprika, cinnamon, curry powder, cumin, and ground coriander) and peanut butter. Mix well to combine.
Pour in the crushed tomatoes and frozen spinach. Allow the mixture to simmer for an additional 5-7 minutes until the spinach is heated through.
Stir in the coconut milk and let it simmer for another 2-3 minutes to combine flavours.
Serve the vegan red lentil curry hot, garnished with fresh coriander, alongside rice or bread.
