Red Lentil Curry

Red Lentil Curry

Based on Angela's recipe in Vegangela.

Ingredients

Makes

  • 1 Tbsp coconut oil (or olive oil)
  • 1 large onion, chopped [1]
  • 2 cloves garlic, minced [1]
  • 1 Tbsp fresh ginger, minced [1]
  • 2 Tbsp tomato paste (or ketchup) [2]
  • 2 tsp curry powder (or 1 tsp if cooking for kids) [2]
  • ½ tsp hot red pepper flakes [2]
  • 1 400ml can coconut milk [3]
  • 1 400g can diced tomatoes [3]
  • 4 cups vegetable broth [4]
  • 1.5 cups dry red lentils [4]
  • 2-3 handfuls of chopped kale or spinach [5]
  • salt and pepper, to taste
  • Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream

Preparation

  1. In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
  2. Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
  3. Add the coconut milk and diced tomatoes. Simmer for a few minutes
  4. Add the vegetable broth and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
  5. Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.