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  • Author: Rachael Dart


  • 2 tbsp vegan butter
  • 34 medium carrots (diced)
  • 3 cloves garlic
  • 2– inch knob fresh ginger (peeled)
  • 2 tbsp curry powder
  • 1 28- oz can whole tomatoes
  • 13.5 oz can full fat coconut milk
  • 1 and 1/2 cups vegetable stock
  • 1 and 1/2 cups water
  • 2 cups red lentils (rinsed)
  • kosher salt
  • to serve: mashed potatoes (warm flatbread, rice, couscous, etc.)


  1. In a large dutch oven, heat the vegan butter over medium-high heat. Add in the carrots and a pinch of salt, and cook, stirring occasionally, for about 5 minutes.
  2. Meanwhile, in a food processor, process the ginger and garlic until minced.
  3. Add the garlic-ginger mixture, and the curry powder to the carrots and cook, stirring for 1 or 2 minutes until fragrant.
  4. Add in the can of whole tomatoes, the coconut milk, the vegetable stock, and the water, and bring to a boil. Add in the lentils and reduce heat to a simmer. Cook for around 30 minutes, stirring occasionally and breaking the tomatoes up with the back of your spoon, until the lentil are cooked through and it resembles a thick stew. Taste, and add salt as necessary.
  5. Serve with accompaniments of choice!
  • Category: Main
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