A delicious easy vegan red lentil curry made using coconut milk, spices, and herbs. Serve with rice, roti, or bulgur wheat! The perfect dinner recipe.
300 g of red lentils (washed)
1 can of coconut milk
1 cup of vegetable stock
1/2 onion (sliced)
2 cloves of garlic (crushed)
1-2 tsp of curry powder
1/4 tsp of turmeric
1/4-1/2 tsp of cumin powder
1/2-1 tsp of garam masala
Salt to taste
Add tomatoes, red bell pepper and scotch bonnet to a blender and blitz until smooth. Set aside for later.
Heat oil in a large saucepan. Add onions and garlic and cook on a low heat for a few minutes or until soft.
Add curry powder, turmeric, cumin, garam masala, mixed herbs and paprika to the saucepan. Stir well and cook for one minute.
Add the blended tomato mixture to the saucepan and cook for 3-5 minutes on a low/medium heat.
Add coconut milk, vegetable stock and lentils to the saucepan. Season with salt and pepper. Bring to a boil and leave to cook on a low/medium heat for 15-20 minutes or until lentils are soft
Serve with rice or roti.
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