Here's a recipe for Vegan Red Lentil Curry that serves 4-6 people:
**Ingredients:**
For the curry:
* 1 cup dried red lentils, rinsed and drained
* 2 medium onions, chopped
* 3 cloves garlic, minced
* 2 medium carrots, peeled and grated
* 1 medium red bell pepper, diced
* 1 can (14 oz) diced tomatoes
* 1 teaspoon ground cumin
* 1 teaspoon curry powder
* 1/2 teaspoon turmeric
* 1/2 teaspoon cayenne pepper (optional)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons vegetable oil
* 2 cups vegetable broth
* 1 cup water
* Fresh cilantro leaves, chopped (for garnish)
**Optional ingredients:**
* Coconut milk or cashew cream for added richness and creaminess
* Potatoes, zucchini, or other vegetables for added texture and flavor
* Spinach or kale for added nutrients and flavor
* Lemon juice or tomato paste for added brightness and depth
* Chili flakes or cayenne pepper for added heat
**Instructions:**
1. **Rinse and cook the lentils:** Rinse the lentils in a fine-mesh strainer under cold running water, then pick out any debris or stones. In a medium saucepan, combine the lentils and 4 cups of water. Bring to a boil, then reduce the heat to a simmer and cook until the lentils are tender, about 25-30 minutes. Drain the lentils and set them aside.
2. **Sauté the onions and spices:** In a large saucepan, heat 1 tablespoon of oil over medium-high heat. Add the onions and cook, stirring occasionally, until they are lightly browned and caramelized, about 5-7 minutes. Add the garlic, cumin, curry powder, turmeric, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
3. **Add the vegetables and cook until tender:** Add the grated carrots and diced red bell pepper to the saucepan. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
4. **Add the tomatoes and cooked lentils:** Add the diced tomatoes, cooked lentils, vegetable broth, and water to the saucepan. Stir to combine, then bring the mixture to a boil. Reduce the heat to a simmer and cook, covered, until the lentils are fully broken down and the sauce has thickened, about 20-25 minutes.
5. **Finish with a squeeze of lemon and a sprinkle of cilantro:** Stir in a squeeze of lemon juice (if using) and a sprinkle of chopped cilantro (if using). Taste and adjust the seasoning as needed.
**Tips for making a better Vegan Red Lentil Curry:**
* **Use high-quality spices:** Fresh and aromatic spices will make a big difference in the flavor of your curry. Consider using whole spices and grinding them yourself for the best flavor.
* **Don't overcook the lentils:** Cook the lentils until they're tender, but still slightly firm. Overcooking can make them mushy and unpleasant.
* **Adjust the heat level:** If you prefer a milder curry, reduce or omit the cayenne pepper. If you prefer a spicier curry, add more cayenne pepper or use hot sauce.
* **Experiment with different vegetables:** Feel free to add or substitute other vegetables to suit your taste. Some options might include potatoes, zucchini, eggplant, or sweet potatoes.
* **Make it creamy:** Add a splash of coconut milk or cashew cream to give your curry a richer, creamier texture.
* **Simmer and reduce:** Simmer the curry for a longer period of time to reduce the sauce and intensify the flavors.
**Variations:**
* **Thai-Style Red Lentil Curry:** Add 1-2 tablespoons of Thai red curry paste to the saucepan with the onions and spices. Simmer for an additional 2-3 minutes to let the flavors meld. Serve with steamed rice and a sprinkle of fresh cilantro.
* **Indian-Style Red Lentil Curry:** Add 1-2 tablespoons of garam masala and 1-2 tablespoons of fenugreek leaves to the saucepan with the onions and spices. Simmer for an additional 2-3 minutes to let the flavors meld. Serve with basmati rice and a dollop of raita (a yogurt-based side dish).
* **Vegan Red Lentil Curry with Coconut Milk:** Add 1/2 cup of coconut milk to the saucepan during the last 10 minutes of cooking. Stir in a sprinkle of cilantro and a squeeze of lemon juice before serving.
* **Red Lentil Curry Stew:** Add 1-2 cups of diced potatoes or sweet potatoes to the saucepan with the lentils. Simmer until the vegetables are tender, then serve with a side of crusty bread or over rice.
Must Tried Recipes :
