Vegan Red Lentil Curry Recipe

Whether you are vegan or not, plant-based cooking is always a good idea. This plant-based recipe for red lentil curry, brought to us by recipe developer Catherine Brookes, is a delicious way to enjoy plenty of protein without meat. It's great for those who are vegans, but also those who are vegetarian, flex-etarian, or for those who simply love lentils.

"‌I love to make this curry on weeknights as it's super quick, delicious and healthy," Brookes says. "If you make a big batch you can eat leftovers throughout the week too!" There's nothing better than a recipe that makes enough for leftovers. That's the kind of meal prep we can get behind. Not sure what to serve this dish with? We'd recommend serving up a side of simply roasted vegetables to increase your produce intake. Brookes suggests, "I like to serve the curry with brown rice and sometimes add some steamed greens on the side such as broccoli or green beans. You can also serve with poppadoms or naan bread too."

To make this vegan red lentil curry, you can start by gathering your ingredients. For this recipe, you will need olive oil, shallots, garlic, ginger, red chili, curry powder, cumin, garam masala, coriander, turmeric, red lentils, vegetable broth, canned chopped tomatoes, canned coconut milk, salt, and pepper.

In a deep skillet over medium heat, add the olive oil. Once the oil is hot, add in the shallot. Fry the shallot until it is just about softened, which takes about 5 minutes. Then, add in the garlic, chili, and ginger before stirring and frying for another 2 minutes. Then add in the spices and continue to cook for about 2 minutes. By this point, your kitchen will be smelling delicious.

Next, add in the lentils, vegetable broth, canned tomatoes, and coconut milk. Stir these ingredients thoroughly to make sure that they are well-incorporated. Then, bring up the heat to a boil. Once it is boiling, reduce the heat to a simmer. Continue to simmer for 20 minutes. This will allow the flavors to meld together nicely.

Lastly, serve the curry over cooked brown rice, a dollop of coconut yogurt, and a sprinkling of fresh cilantro. Brookes notes, "This curry can also be frozen for up to 3 months. Simply defrost overnight in the fridge then reheat in the microwave". Meal prep doesn't get much easier than that.