Vegan lentil curry with tomatoes makes for the perfect meatless one pot dinner ready in 30 minutes. Requiring only kitchen staples, a few spices and the star ingredients – red lentils, coconut milk and canned tomatoes. This is a dish you’ll be making over and over again. Gluten-Free too.
So I’ve been cooking with red lentils a lot lately.
And I mean all the time.
Guess that must be what happens when you buy a 2 pound bag of red lentils and have 3 weeks to consume the whole lot. Well, technically I could take it with me after this first bout of house-sitting in Costa Rica is over, but my backpack is pretty full already.
And the lentils could spill all over my stuff. Not worth risking it.
So I’ve been making a lot of curries and soups. Most of my inspiration comes from previous recipes – including my vegan pumpkin red lentil curry, vegan red lentil soup, vegan Thai red lentil soup, vegan red lentil sweet potato curry, etc, etc.
This time around we’re adding tomatoes and curry powder into the mix. I’m all about the Thai curries, but I rarely bring curry powder into my recipes.
That’s about to change. It’s such an awesome spice that adds a whole depth of flavor.
Honestly this vegan lentil curry was intended to be a soup. At least that’s what I was expecting. Until of course I came over, lifted the lid off the pot and realized most of the liquid had been absorbed already.
Curry for dinner instead. Don’t you just love the flexibility and versatility in cooking?
Either way this vegan lentil curry with tomatoes makes for a perfect meatless one pot meal that is ready in 30 minutes. Don’t you just love minimal clean up cooking when everything cook in one pot?
You just add the ingredients in stages and you have time to prepare everything as you go. For this recipe you just need a handful of kitchen staples, a few key spices and the stars of the dish – red lentils, coconut milk and canned tomatoes.
PS – speaking of 30 mins meals, if you’re looking for more quick recipe ideas be sure to check out my collection of recipes ready in 30 mins or less!
Vegan lentil curry with tomatoes makes for the perfect meatless one pot dinner ready in 30 minutes. Requiring only kitchen staples, a few spices and the star ingredients - red lentils, coconut milk and canned tomatoes. This is a dish you'll be making over and over again. Gluten-Free too.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 tablespoon coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 inch piece of ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1-2 tablespoons red curry paste
- 1 cup red lentils
- 2 cups coconut milk
- 1 15 ounce can diced tomatoes
- 1 cup chickpeas (optional)
- handful cilantro, chopped for garnish
- lime wedges, for garnish
- Heat oil over medium hot in a pot. Add onions, garlic and ginger. Cook until fragrant.
- Add curry powder, salt and red curry paste. Stir until mixed and cook for 1 minute.
- Add lentils, coconut milk and canned tomatoes.
- Bring to a boil, reduce heat, and simmer for 15 minutes or until lentils are cooked through.
- Add chickpeas (optional) and cook for additional few minutes.
- Serve over quinoa garnished with lime juice, hot sauce (optional) and cilantro.