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Quick Red Lentil Curry

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Course Main Course
Cuisine Indian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 348kcal

Ingredients

  • 3 Tbsp coconut oil (unrefined, pure or virgin)
  • 1 large red onion (diced)
  • 4 cloves garlic (minced or pressed)
  • 2 Tbsp ginger paste
  • 1 Tbsp chili garlic sauce
  • 1 Tbsp tumeric
  • 1 Tbsp garam masala
  • 1 tsp cumin
  • 1 tsp curry powder
  • 1 tsp coriander
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 14.5 oz can crushed tomatoes
  • 14.5 oz can fire roasted tomatoes
  • 4 cups vegetable broth
  • 2 cups red lentils
  • 14 oz can coconut milk (shaken well)

Instructions

  • In a large skillet over medium-high heat, add coconut oil and onions. Cook until softened, about 3-4 minutes.
  • Add in garlic and all ingredients listed through the cayenne pepper. Cook until toasted and fragrant, about 1 minute.
  • Add in both cans of tomatoes. Stir until well blended.
  • Add in broth and lentils. Stir and bring to a boil. Reduce heat to medium low and cover. Simmer for 15 to 20 minutes, or until lentils are soft. Serve and garnish as desired.

Notes

Adjust spices as desired for your liking. Add more heat if you like it spicier, reduce if you don't like heat.

Nutrition

Calories: 348kcal | Carbohydrates: 36g | Protein: 13g | Fat: 18g | Saturated Fat: 15g | Sodium: 957mg | Potassium: 593mg | Fiber: 16g | Sugar: 5g | Vitamin A: 525IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 5mg