Golden Lentil Curry (Vegan, GF)
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Everyone has those days. You know the ones I’m talking about. Where everything just seems to go wrong. It started with you locking your keys in your car and then it just spiraled. And now there’s aliens taking over the earth and the zombie overlords have overthrown the government. Yeah, we’ve all been there.
On those days we just need something comforting, warming, and easy. Which is where this vegan Golden Lentil Curry comes in. It takes less than half an hour to make, requires only a handful of ingredients, and uses only one pot. Who wants to do more dishes than they need to when the aliens are having a raid again?
The main ingredient is red lentils, making this a great plant-based protein packed lunch or dinner. With 9 grams of protein per 35 g serving of lentils, this meal will help to power you through whatever life throws at you next. I like to pair this with some brown rice or quinoa for a bit of extra protein. You could also serve it with naan bread for dipping. Drizzle over some coconut cream and dive into a bowl of warming comfort.
This is also perfect for meal prepping. It holds up well in the fridge and tastes even better the next day. You can also freeze it for future use. I always like to keep a batch handy in the freezer just in case the lizard people descend.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 3-4 servings Ingredients:
105 g - Dry Red Lentils - Rinsed and picked over
150 g - Yellow Onion - Diced
3-4 - Garlic Cloves - Minced
30 g (about 1 x 2 in knob) - Fresh Ginger - Thinly sliced
20 g - Serrano Pepper or Fresno Chili - Deseeded and diced - optional
100g - Carrots - Diced
190 g - Full Fat Coconut Milk
360 g - Vegetable Broth
½ tbsp - Golden Curry Powder
¼ tsp - Turmeric Powder
1-2 tsp - Kosher Salt - Plus more to taste
Rice or Naan to serve
Cilantro - for garnish
In a pot over medium-high heat, using non-stick method of choice (i.e. oil, cooking spray, water, etc), add in onion, pepper, and carrots. When onion becomes translucent, turn heat to medium-low. Add in garlic and ginger. Saute until garlic is fragrant.
Add in vegetable broth and coconut milk. Bring to a low boil and add in lentils.
Stir in curry powder, turmeric, and salt. Lower heat to a simmer and cook for 25-30 minutes. Stir occasionally to avoid burning.
Serve immediately with warm rice or naan. Garnish with extra pepper slices, drizzle of coconut milk, and cilantro and enjoy.
Alternatively, store in the fridge for up to 4 days. Or freeze portion into individual containers and freeze for up to 3 months.
Need something to make for breakfast? Try these versatile Egg Cups!