Lentil & Vegetable Curry

Lentil & Vegetable Curry Recipe

By Hot For Food

🔪Prep Time: 35 minutes

👩‍🍳Cook Time: 15 minutes

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

1In 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.

2Meanwhile 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.

3Add 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.

4Add 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.

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