Red Lentil Curry (Vegan)
Creamy, vegan curry full of protein from red lentils – done in 20 minutes.
Our Red Lentil Curry (also known as Dal) is proof that you don't need animal products for a massive hit of protein. Red lentils are a fantastic source of plant-based protein and fiber that keep you full and healthy for a long time. Combined with creamy coconut milk and warming spices like ginger and turmeric, it creates a dish that is not only soul-soothing but also fuel for your muscles. It is budget-friendly, extremely quick to prepare, and excellent for batch cooking. Adding fresh spinach at the end provides an extra boost of micronutrients. An ideal dinner that is easy to digest while still providing everything you need after an active day.
Ingredients
Instructions
Finely chop onion, garlic and ginger, sauté in oil.
Add curry paste, toast for 1 min.
Add lentils, coconut milk and tomatoes.
Simmer 15–20 min until lentils are soft.
Stir in spinach, serve with rice.
Pro Tips
- Wash the lentils thoroughly under running water until it runs clear.
- Let the curry sit for 5 minutes with the heat off at the end.
- A squeeze of lime juice before serving enhances the flavors significantly.
- Use fresh ginger instead of powder for the best aroma.
Variations
- Veggie Upgrade: Add sweet potato cubes or cauliflower.
- Extra Creamy: Use full-fat coconut milk.
- Fruity: Add a few pieces of mango or pineapple.
Frequently Asked Questions
Do I need to soak the lentils?
No, red lentils don't need soaking and cook very quickly.
How long can I store the curry?
In the fridge for about 4 days; it actually tastes even better when reheated.