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4.2 from 5 votes
vegan lentil curry recipe
Vegan Lentil Curry with Tomatoes {GF}
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
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.
Course: Dinner
Cuisine: Asian, Healthy, Thai, Vegan
Servings: 4
Calories: 522 kcal
Author: Vicky Berman
Ingredients
  • 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
Instructions
  1. Heat oil over medium hot in a pot. Add onions, garlic and ginger. Cook until fragrant.
  2. Add curry powder, salt and red curry paste. Stir until mixed and cook for 1 minute.
  3. Add lentils, coconut milk and canned tomatoes.
  4. Bring to a boil, reduce heat, and simmer for 15 minutes or until lentils are cooked through.
  5. Add chickpeas (optional) and cook for additional few minutes.
  6. Serve over quinoa garnished with lime juice, hot sauce (optional) and cilantro.
Nutrition Facts
Vegan Lentil Curry with Tomatoes {GF}
Amount Per Serving
Calories 522 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 24g150%
Sodium 766mg33%
Potassium 1089mg31%
Carbohydrates 50g17%
Fiber 18g75%
Sugar 7g8%
Protein 19g38%
Vitamin A 740IU15%
Vitamin C 17.2mg21%
Calcium 121mg12%
Iron 9.9mg55%
* Percent Daily Values are based on a 2000 calorie diet.