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lentil & vegetable curry

It’s freezing outside again. Just when I thought summer was here to stay! Well good thing I’m always cooking up comfort foods no matter the season. Try this easy lentil & vegetable curry today for Meatless Monday. It’s a great way to use up all the veggies left over in your fridge.

lentil curry
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Print Recipe

lentil & vegetable curry

It's freezing outside again. Just when we thought summer was here to stay! Well good thing we're always cooking up comfort foods no matter the season. Try our easy lentil & vegetable curry today for Meatless Monday. It's a great way to use up all the veggies left over in your fridge. 

Course Main Course
Cuisine Indian
Keyword curry, lentils, vegan soup, vegetable soup
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings 6 servings
Author Lauren Toyota

Ingredients

ingredients:

  • 2 C brown & wild rice mix or basmati rice
  • 3 1/2 C water
  • 1 tbsp vegan butter
  • 3 tbsp coconut oil
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp chili flakes
  • 1 tsp garam masala
  • 3 garlic cloves minced
  • 1 tsp fresh ginger
  • 1/2 C onion finely chopped
  • 6 C of chopped veggies of your choice red pepper, carrot, celery, cabbage, broccoli etc.
  • 1 C dried red lentils
  • 2 C vegetable stock
  • 1 can full fat coconut milk
  • 1 C frozen shelled edamame or peas
  • 2 tbsp lime juice
  • 1 tsp sea salt
  • 1 tsp ground pepper

garnish (optional):

  • coconut yogurt
  • chives finely chopped

Instructions

  1. In a pot bring rice, water, and vegan butter to a boil. Then lower heat to a simmer, cover the pot with a lid and cook for 45 minutes.
  2. Meanwhile in a large, deep pan heated to medium add 2 tablespoons of coconut oil and cumin seeds, coriander seeds, turmeric, chili flakes, and garam masala. Toast the spices for 6 minutes until fragrant. Lower the heat so the spices don’t burn and add minced garlic, ginger, and onions and cook for 2-3 minutes stirring frequently until the onions are translucent and soft.
  3. Add another tablespoon of coconut oil and all your veggies and cook for 8-10 minutes until they just start to get soft, but are still bright in colour. Then add lentils and stir frequently for another 5-6 minutes allowing the lentils to toast up and absorb some moisture. Then bring the heat back up to medium and gradually stir in vegetable stock. Bring to a simmer, reduce heat to low, and cover with a lid for 10 minutes.
  4. Then add coconut milk, lime juice, sea salt, ground pepper, and any frozen veggies you want to add.  Stir well to combine. Cover with a lid and cook for another 20 minutes. Serve over rice and garnish with a dollop of coconut yogurt and finely chopped chives.

3 comments

  • Tiffany Huang 3 years ago

    Can I just use curry powder?

  • Megan 2 years ago

    This is one of my favorite recipes so tasty, and full of great flavor.

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