We were in Barcelona last weekend and we discovered an amazing Indian restaurant called Veg World India. It’s not a vegan restaurant, but 90% of the dishes were vegan and all of them tasted SO GOOD, it’s actually one of the best restaurants I’ve ever been to, seriously.
I adore Indian cuisine and as we ate at Veg World Indian twice in just a weekend, I was craving more Indian food last Monday, so I decided to make a lentil curry because our vegan lentil curry is one of the most popular recipes on the blog. If you like it, you really need to give this recipe a try, because is a new and improved lentil curry and tastes even better!
We love to eat lentils with rice because is a super satisfying meal and also because we love our carbs! Brown rice is a healthy option, but you can use any type of rice you want or even other grains like quinoa, millet or buckwheat.
- If you soak the lentils and the brown rice they will be more nutritious, easier to digest and also will cook faster.
- Feel free to use canned lentils or any other dry or canned legume.
- I love coconut oil, but any other non refined oil is okay. Use some water if you prefer an oil-free recipe.
- You can use any other unsweetened plant milk instead of the coconut milk.
- 2 cup dried lentils (400 g)
- 2 tbsp oil of your choice, I used coconut oil
- 4 cloves of garlic, chopped
- 1/2 onion, chopped
- 1-inch piece of ginger root (about 2.5 cm), peeled and chopped
- 1/4 tsp cayenne flakes, optional
- 2 15-ounce (425 g) can chopped tomatoes
- 1 14-ounce (400 ml) coconut milk can
- 3–4 tbsp sugar, I used brown sugar
- 1 tbsp turmeric powder
- 1 tbsp curry powder
- 1 tbsp ground cumin
- 1–2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 cup frozen peas (240 g), optional
- Fresh cilantro (optional), chopped
- Cook the lentils according to package directions. I don’t add any salt.
- Heat the oil in a skillet and cook the garlic, onion, and ginger with the cayenne flakes over medium-high heat until golden brown, stirring occasionally.
- Add the tomatoes, coconut milk, sugar, turmeric powder, curry powder, ground cumin, salt, and pepper, stir and cook over medium-high heat for about 5 minutes, stirring occasionally.
- Drain and rinse the lentils and add them into the skillet. Add also the frozen peas and cook for about 5 to 10 minutes.
- Serve immediately with some rice (I also add some chopped fresh cilantro on top, but it’s optional) or keep it in an airtight container in the fridge for up to 4-7 days.
- This is am improved version. I’ve doubled all the ingredients, but used the same amount of chopped tomatoes.
- Any type of lentils will do. I used brown lentils though.
- You could also make this recipe with no oil. In that case, sauté the veggies with some water or vegetable stock.
- Add any veggies you want.
- Omit the cayenne flakes if you’re not into spicy food.
- Feel free to use fresh tomatoes instead, but you may need to add a little bit of water.
- If you don’t have any spice, omit it or add any other you have on hand
- Serving Size: 1/4 of the recipe
- Calories: 550
- Sugar: 11.7g
- Sodium: 645.1mg
- Fat: 16.6 g
- Saturated Fat: 12.8 g
- Carbohydrates: 85.3g
- Fiber: 11.3g
- Protein: 19.6g
Did you make this recipe?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!