vegan lentil curry

This creamy Black Lentil Curry recipe is inspired by the popular Indian Dal Makhani but made vegan with coconut milk, beluga lentils, and healthy veggies. It is loaded with flavorful spices and has a wonderful thick texture, making it to one of the best curry dishes you ever had!

Black Lentil Curry (Vegan Indian Dal)

tbsp coconut oil (for frying)

onion (chopped)

garlic

tbsp ginger (minced)

carrots

½ tbsp curry paste

½ cups beluga lentils

14 tomatoes

coconut milk

vegetable broth

potato

baby spinach

salt and pepper (to taste)

tbsp lime juice (or

yogurt

parsley (or coriander)

sesame seeds

Rice (cooked)

Heat the coconut oil in a saucepan. Add the chopped onions, garlic, ginger and carrots and sauté for 1-2 minutes.

Add the curry paste, black lentils and sauté for another minute. Then add strained tomatoes, coconut milk and 1 cup of the vegetable broth. Stir to combine and bring to a simmer. Cook covered for about 20-25 minutes while stirring occasionally and adding the remaining broth gradually.

Add the sweet potato cubes and cook for another 15 minutes, or until the sweet potato is tender and the curry is thick and creamy. Taste and adjust with salt, pepper, and lime juice. Add spinach and cook for a further minute until wilted as desired. (If the curry is too thick, add more water to thin).

Garnish your curry with a swirl of non-dairy yogurt, fresh chopped parsley or coriander, and sesame seeds or other toppings you like. Serve over rice or with naan or use as a filling for your favorite tortilla recipe. Enjoy!

* See step-by-step photos in my blog post above!

This healthy sweet potato lentil curry recipe is vegan, gluten-free, and can be made in the Instant Pot, Slow Cooker, or on the stovetop. Recipe adapted from the New York Times.

Sweet Potato Lentil Curry with Coconut and Spinach

neutral-flavored oil,

potatoes

finely-diced and seeded serrano, Thai bird chile,

Thai red curry paste (such as Thai Kitchen)

ginger ginger

turmeric

tomato paste

salt, plus more to taste

low-sodium vegetable or chicken stock

maple syrup or coconut sugar

dried brown or green lentils, rinsed and picked through

(14.5 ounce) can full-fat coconut milk

of 1 lime,

Lime wedges

Toasted unsweetened coconut flakes

peanuts

cilantro

jasmine, basmati, or cauliflower rice

Naan bread

Set the Instant Pot to &quot;Saute&quot; mode for 10 minutes. Add the oil, and when it shimmers, add in the sweet potatoes. Saute the potatoes for 6-7 minutes, then stir in the garlic, minced pepper (if using), curry paste, tomato paste, ginger, turmeric, and salt. Toss everything together to thoroughly coat the potatoes. Press &quot;Cancel&quot; to stop the saute function.

Stir in 4 cups of stock, maple syrup, and rinsed lentils. Place the lid on in sealing position, then set the pot to cook on &quot;High&quot; pressure for 15 minutes. Allow for a 10-minute natural pressure release at the end of the cooking time. Carefully release the remaining pressure and open the lid.

Whisk the coconut milk together in a small bowl, then stir it into the curry with the fresh baby spinach until the leaves wilt and everything is heated through. Season to taste and thin with extra stock or water to thin if you like. Ladle the curry into bowls and serve with desired add-ins and toppings.

For the Instant Pot:

In a 6-quart slow cooker, whisk together the garlic, minced pepper (if using), curry paste, tomato paste, ginger, turmeric, salt, 4 cups of stock, and the maple syrup. Once combined, stir in the sweet potatoes and lentils. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the lentils and sweet potatoes are tender.

For the Slow Cooker:

Set a large heavy-bottomed soup pot or Dutch oven (at least 5 quart) over medium low heat. Add the oil, and when it shimmers, add in the sweet potatoes. Saute the potatoes for 6-7 minutes, then stir in the garlic, minced pepper (if using), curry paste, tomato paste, ginger, turmeric, and salt. Toss everything together to thoroughly coat the potatoes

Stir in 4 cups of stock, maple syrup, and rinsed lentils. Bring to a simmer over medium-high heat, then reduce heat to low. Simmer to cook with the lid slightly ajar for 30 minutes, stirring occasionally, until the lentils and potatoes are tender and the mixture is creamy. Add extra stock or water as needed if the mixture gets too dry.

For the Stovetop:

Spoon the lentil curry over rice or vegetable rice of choice. Top with suggested toppings as desired.Store leftover curry separately from rice and toppings in the refrigerator for up to 7 days. If making this ahead for meal prep, omit adding the baby spinach with the coconut milk and just add a handful or two as you heat each serving of lentils.

Serving and storing:

This non-traditional red lentil curry is the perfect weeknight dinner when you&#39;re low on time and energy and need a filling and healthy dish ASAP. So comforting and delicious, with just 5 minutes of hands on prep time! Vegan, gluten-free, oil-free.Yield: Makes about 7 cups.

EASY Instant Pot Red Lentil Curry

yellow onion, chopped

garlic, minced

(14 ounce) can light coconut milk

(28 ounce) can diced tomatoes, fire-roasted or regular

dry red lentils, rinsed (See Notes)

soy curls

curry powder

cumin

tamari (for GF) or soy sauce

fine sea salt

black pepper

water

cooked rice or potatoes

cilantro and lime

Plan

Note: to avoid a burn warning on the Instant Pot it&#39;s important to measure accurately and avoid major adjustments to the the wet/dry ratio.

Cook

Combine all ingredients in the Instant Pot (onion - water), and stir very well. If using soy curls/TVP, these go in dry; no need to soak first. Lock on the lid, set to sealing, and cook on high pressure for 5 minutes.

Serve

Carefully flip the toggle to manually release the pressure. Serve with rice or potatoes, a squeeze of lime juice, and fresh cilantro, if desired. Lentil curry is also great with a dollop of plain vegan yogurt.

https://content.jwplatform.com/videos/uvzKrNDG.mp4

Easy red lentil curry emphasizes convenience, relying on pantry staples and the Instant Pot. Just 5 minutes of prep, then sit back and relax! Comforting and full of flavor. Vegan, gluten-free, and oil-free.

Instant Pot Red Lentil Curry

Lentil Curry is what comfort food dreams are made of! It’s a hearty one-pot meal that’s filled with protein-packed lentils, warm spices, and coconut milk. Instant Pot instructions included.

Lentil Curry

olive oil

garlic,

ginger

coriander

cayenne pepper,

brown lentils (black, green or red work too)

tomatoes

can full fat coconut milk (or light coconut milk)

lemon juice

cilantro, chopped

Basmati Rice

Vegan Naan

Heat the olive oil in a large deep skillet over medium heat. Add the garlic and ginger and cook for 1-2 minutes, until fragrant.

Add the turmeric, cumin, coriander, cayenne pepper and salt and cook for 30-60 seconds, stirring constantly so it doesn&#39;t burn. Add a few tablespoons of water if needed.

Pour in the water, scraping any bits stuck to the pan. Add the lentils and crushed tomatoes and mix well.

Bring to a boil, then lower heat to a simmer, cover and cook for 30-40 minutes (if using red lentils, it will only take 25-30 minutes), until the lentils are soft and cooked. Stir occasionally.

Once the lentils are cooked, stir in the coconut milk and lemon juice. Taste; add more salt as desired. Remove from heat and stir in the cilantro.

Serve with rice, naan and garnish with more fresh cilantro, if desired.

Flavor was amazing but way too watery, more like a curried soup. I added about a 3/4 cup less water than recommended and it was still way too soupy. Will try again with less water next time. I also added two tsp of "better than bouillon" vegan paste to give the base a little more "oomf". Highly recommend 👍

This is outstanding! I’m so glad I sent my son to the store for fresh lemon! Thanks for another great recipe.

Delicious curry recipe again!  Husband and I love it.  Only problem was that mine came out very watery... I simmered an extra 25 minutes trying to steam off the excess.  I would only add 2 cups of water next time, not 3. 
Thanks for another yummy dinner, Nora!

My first time making this. So easy and very good!

This is delicious! It's a great way of cleaning up any veggies lurking around your kitchen, too! I added some baby eggplants, a mini butternut squash, some spinach, some mushrooms, and a big carrot. It was great! I am definitely making it again, maybe with potatoes, carrots, peas, and spinach. The spice blend seems like it would work well with most veggies. Perfect for using up the oddball remnants of a weekly CSA box. I served it over brown rice with a big piece of naan on the side.

Made this for family with white rice and your vegan nann bread and it was like eating at an Indian restaurant it was soooo good!! I also added potatoes and chickpeas to the curry and it turned out perfectly. Thank you for this amazing recipe.

Just made and enjoyed this dish!! decided to blend with the immersion blender, the first two servings. Had with steamed brown rice and an eggplant I cubed and quick pan fried on top. Nice with those warming spices – ginger, garlic and cayenne. Love that trio, myself!! Great recipe and the Instant Pot worked perfectly, followed exactly as directed. Thanks!!!

This was so delicious!  Perfect comfort dish.  I added spinach so feel like it had the necessary nutrients.

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