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lentil vegetable curry_hot for food

lentil & vegetable curry

Warm up with this easy lentil & vegetable curry recipe that’s perfect for any night of the week!

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
Author Lauren Toyota

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 ground turmeric
  • 1 tsp chili flakes
  • 1 tsp garam masala
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger
  • 1/2 C finely chopped onion
  • 6 C chopped vegetables of your choice (red pepper, carrot, celery, cabbage, broccoli etc.)
  • 1 C dried red lentils
  • 2 C low-sodium 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 black pepper

garnish (optional)

  • coconut yogurt
  • finely chopped chives

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. If swapping out whole seeds for ground spices you will still add the spices and just toast for a little less time. Lower the heat so the spices don’t burn, then add minced garlic, ginger, and onions and cook for 2 to 3 minutes. Stir frequently until the onions are translucent and soft.

  3. Add another tablespoon of coconut oil and all your vegetables, and cook for 8 to 10 minutes until they just start to get soft but are still bright in color. Then add lentils and stir frequently for another 5 to 6 minutes, allowing the lentils to toast up and absorb some moisture. Then bring the heat back up to medium and gradually stir in low-sodium vegetable stock. Bring to a simmer, reduce heat to low, and cover with a lid for 10 minutes.

  4. Add coconut milk, lime juice, sea salt, ground black pepper, and any frozen vegetables 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.