Vegan Red Lentil Curry

Vegan red lentil curry

Vegan Lentil Curry Recipe for 4 People

Ingredients:

- 1 cup dried red lentils, rinsed and drained

- 1 tablespoon vegetable oil

- 1 large onion, finely chopped

- 3 cloves garlic, minced

- 1 thumb-sized piece of ginger, grated

- 1 tablespoon curry powder

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon ground turmeric

- 1 can (400g) diced tomatoes

- 1 can (400ml) coconut milk

- 2 cups vegetable broth or water

- 2 cups mixed vegetables (e.g., carrots, bell peppers, peas, spinach), diced or chopped

- Salt and freshly ground black pepper, to taste

- Fresh cilantro, for garnish

- Cooked rice or naan bread, for serving

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent.

2. Stir in the minced garlic and grated ginger, cooking for another minute until their fragrances meld with the onions.

3. Add the curry powder, ground cumin, ground coriander, and ground turmeric to the pot, stirring everything together to create a fragrant spice base.

4. Pour in the diced tomatoes with their juices, followed by the rinsed red lentils. Mix everything well to coat the lentils in the aromatic spice mixture.

5. Add the vegetable broth or water to the pot, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the curry simmer for about 15-20 minutes, or until the lentils are tender and cooked through.

6. Pour in the coconut milk and add the mixed vegetables to the curry. Simmer for another 10 minutes, allowing the flavours to meld and the vegetables to become tender.

7. Season the Vegan Lentil Curry with salt and freshly ground black pepper to taste.

8. Serve the curry hot, garnished with freshly chopped cilantro. Accompany it with cooked rice or naan bread to soak up the aromatic goodness.

Equipment Needed:

- Large pot or Dutch oven

- Cutting board and knife for chopping onions, garlic, ginger, and vegetables

Commonly Made Mistakes and Points of Care:

1. Rinsing Lentils: Rinse the red lentils thoroughly under cold running water to remove any debris or impurities before using them in the curry.

2. Consistency of Curry: Adjust the amount of vegetable broth or water to achieve the desired consistency of the curry. If it becomes too thick, add a little more liquid; if too thin, simmer the curry for a few more minutes to reduce it.

3. Vegetable Selection: Choose a variety of vegetables that complement the flavours of the curry. Carrots, bell peppers, peas, and spinach are great options, but feel free to experiment with your favourite vegetables.

4. Spice Level: Adjust the spices to suit your preference. If you prefer a spicier curry, you can add a pinch of red pepper flakes or a chopped chilli pepper.

5. Coconut Milk: Use full-fat coconut milk for a creamier and richer texture in the curry. Light coconut milk may result in a less luscious consistency.

6. Seasoning: Taste the curry as it cooks and adjust the seasoning with salt and pepper as needed. Remember that the flavours will intensify as the curry simmers.