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A plate of red lentil curry, served over rice and garnished with cilantro.

Vegan Red Lentil Curry

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Packed with protein and fiber, this Vegan Red Lentil Curry is a quick and EASY weeknight dinner recipe. Red Lentil Curry is packed full of so much flavor, you'd never realize that it's so easy to make.
Course Main Course
Cuisine American, Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 271
Author Elizabeth

Ingredients

  • 4 Cups Vegetable Stock divided
  • 1 Large Yellow Onion finely chopped
  • 4 Cloves Minced Garlic
  • 2 Teaspoons Minced/Grated Ginger or ½ teaspoon Dried Ginger
  • 1 Teaspoon Turmeric Powder
  • 1 Teaspoon Curry Powder
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • 1 Pound Red Lentils
  • 1 Head Cauliflower cut into small florets (optional)
  • ½ Cup Coconut Milk from the can
  • To serve: cooked white rice, pita bread, lime wedges, fresh cilantro

Instructions

  • Using a few tablespoons of vegetable broth, sauté the onion in a large saucepan over medium-high heat until soft. Add more vegetable broth if the onion starts to stick.
  • Add the garlic, ginger, turmeric, curry powder, salt, and pepper. Cook 30 seconds.
  • Add the lentils, cauliflower, coconut milk, and remaining vegetable stock. Bring to a simmer and cook for 20 minutes, until the lentils and cauliflower are soft.
  • Remove the curry from the heat and serve. Garnish with fresh cilantro and a drizzle of lime juice. Enjoy!

Nutrition

Calories: 271kcal | Carbohydrates: 43g | Protein: 17g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 789mg | Potassium: 843mg | Fiber: 20g | Sugar: 5g | Vitamin A: 276IU | Vitamin C: 40mg | Calcium: 59mg | Iron: 5mg