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
-
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.
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.