Vegan Food : How to make Vegan Lentil Curry

Vegan Lentil Curry

Hearty Lentil Curry with Fragrant Spices

Ingredients:

• 1 cup dried green lentils
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) coconut milk
• 2 cups fresh spinach leaves
• Salt and pepper to taste
• Fresh cilantro, for garnish

Directions:

1. Rinse the lentils under cold water and drain. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
3. Add the minced garlic and grated ginger to the pot. Cook for an additional 1-2 minutes until fragrant.
4. Stir in the ground cumin, ground coriander, ground turmeric, paprika, and cayenne pepper (if using). Cook for another minute to toast the spices.
5. Add the diced tomatoes with their juices and the coconut milk to the pot. Stir to combine.
6. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and cover. Simmer for about 25-30 minutes until the lentils are tender and cooked through.
7. Stir in the fresh spinach leaves and cook for an additional 2-3 minutes until wilted.
8. Season with salt and pepper to taste. Serve the lentil curry hot, garnished with fresh cilantro.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 320 kcal | Servings: 4 servings

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