Red Lentil  Curry


4 servings


45 minutes


– Red Lentils – Veggie Broth – Crushed Tomatoes – Coconut Milk – Oil – Garlic & Ginge – Jalapeno pepper – Spices – Lemon Juice – Cilantro

1. In a large skillet, saute the garlic, ginger, and jalapeno in oil over medium heat for about 2 minutes.

2. Then, add the curry, garam masala, turmeric, cumin, and chili powder, and cook for 30-60 seconds, stirring frequently.

3. Next, add the broth, red lentils, and the crushed tomatoes to the skillet. Stir nicely, lifting up the browned bits. Add the salt and pepper. Cover with a lid and simmer for about 20 to 25 minutes, stirring occasionally.

4. Once the lentils are cooked, add the coconut milk, lemon juice, and cilantro. Stir everything well and cook for about 10 more minutes, or until the curry thickens to the desired consistency.

You can store any leftovers in the refrigerator in an airtight container, They will stay fresh for about 3-4 days.

Creamy and delicious, this Red Lentil Curry is so good. Hearty ingredients and flavorful seasonings give this dish the perfect texture and flavor that you'll want to serve again and again.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes