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Lentil Curry (Vegan)

This is a quick and easy lentil curry only using a few staple ingredients4
Course Main Course, Main Dish
Cuisine All around
Keyword Dairy-Free, Easy, Gluten-Free, Healthy, Quick, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 2 tsp Olive oil, to fry (optional)
  • 1 Yellow onion finely chopped
  • 2 Garlic cloves minced
  • 1-2 cm Fresh ginger (depending on how spicy you like it) grated
  • 2 (760 g) cans Red lentils drained and rinsed
  • 1-1 1/2 tsp Cinnamon
  • 1 1/2 tsp Ground tumeric
  • 1 tsp Ground cardamom (optional)
  • 1 1/2 tsp Cumin
  • 2 Vegetable stock cubes
  • 1 liter Water
  • 1 medium sized Carrot sliced
  • 1/2 Red bell pepper cored and diced
  • 15 Cherry tomatoes divided in half
  • Salt, to taste
  • Pepper, to taste

Instructions

  • Preheat a nonstick pan over medium heat with some olive oil (if using).
  • Fry the onion, garlic, fresh ginger, cinnamon, tumeric, cumin and cardamom (if using) until it starts to get soft and golden brown.
  • Add the bell pepper and carrot and fry for another 2-3 minutes.
  • Add the lentils, stock cube and water and let it shimmer until vegetables have softened and most of the water has evaporated.
  • Taste the curry to check if more seasoning is needed and add salt and pepper according to taste.
  • Add the cherry tomatoes just the minute before you take it of the stow. I also like keeping some raw ones to add on top.
  • Serve with rice or cauliflower rice.