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Easy Lentil Curry

  • Author: Simple Vegan Blog
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: Vegan, Indian

Our vegan lentil curry is one of the most popular recipes on the blog. You really need to give this recipe a try, because it tastes even better!

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Ingredients

  • 1 cup dry lentils (200 g)
  • 1 cup uncooked brown rice (200 g)
  • 1 tbsp coconut oil
  • 2 cloves of garlic
  • 1/4 onion
  • 1/2-inch piece of ginger root (about 1 cm)
  • 1/8 tsp cayenne powder
  • 2 15-ounce or 425 g can chopped tomatoes
  • 1/2 14-ounce or 400 ml coconut milk can
  • 2 tbsp brown or coconut sugar
  • 2 tsp turmeric powder
  • 2 tsp curry powder
  • 2 tsp ground cumin
  • 1 tsp sea salt
  • Ground black pepper to taste
  • 1 cup frozen peas (120 g)
  • Chopped fresh cilantro for garnish (optional)

Instructions

  1. Cook the lentils and rice according to package directions. I don’t add any salt.
  2. Heat the oil in a skillet and cook the garlic, onion and ginger (finely chopped) with the cayenne powder over medium-high heat until golden brown.
  3. 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.
  4. Drain and rinse the lentils and add them into the skillet. Add also the frozen peas and cook for about 10 minutes.
  5. Serve with the brown rice and add some chopped fresh cilantro on top (optional).

Nutrition

  • 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