Description
A hearty and comforting one-pot curry featuring soft red lentils and carrots simmered in a rich, aromatic coconut milk and tomato broth.
Ingredients
Units
Scale
- 2 tablespoons (30ml) vegan butter
- 3-4 medium carrots (diced)
- 3 cloves garlic
- 2-inch (5cm) knob fresh ginger (peeled)
- 2 tablespoons (30ml) curry powder
- 1 28-ounce (794g) can whole tomatoes
- 13.5 ounce (400ml) can full fat coconut milk
- 1 1/2 cups (355ml) vegetable stock
- 1 1/2 cups (355ml) water
- 2 cups (473ml) red lentils (rinsed)
- kosher salt
- to serve: mashed potatoes (warm flatbread,rice,couscous,etc.)
Instructions
- 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.
- Meanwhile, in a food processor, process the ginger and garlic until minced.
- Add the garlic-ginger mixture and the curry powder to the carrots and cook, stirring for 1 or 2 minutes until fragrant.
- 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 lentils are cooked through and it resembles a thick stew.
- Taste, and add salt as necessary.
- Serve with accompaniments of choice (e.g., mashed potatoes, warm flatbread, rice, or couscous).
Notes
- Make sure to dice the carrots evenly for consistent cooking and softening.
- Process the ginger and garlic together in a food processor to ensure they are finely minced before adding to the carrots.
- Stir the curry occasionally while simmering to prevent the lentils from sticking to the bottom of the Dutch oven and to help break up the whole tomatoes.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian-Inspired
Nutrition
- Calories: 420
- Sugar: 6
- Sodium: 600
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 15
- Protein: 18