I really love curries but a lot of the vegan curry recipes I’ve found just aren’t that tasty. I think the thing you need to keep in mind is that you have to use quite a few different spices but not only that, you have to use more than you’re probably used to using in other dishes. This brown lentil curry is delicious and it’s great on a rainy day as a bit of comfort food. It’s also perfectly good to freeze so you can portion out what you’re not eating for another day. Cooking in bulk is one of the ways I reduce food waste.
Brown Lentil Curry Ingredients
- Coconut Oil – a good tablespoon
- 1 heaped dessert spoon of Cumin Seeds
- 1 heaped dessert spoon of Coriander Seeds
- 2 – 3 cloves of garlic (or more if you like)
- 1 onion finely chopped (optional)
- 2 x 400ml tins of tomatoes
- 1 teaspoon of sea salt
- 1 heaped dessert spoon of Turmeric
- Good squirt of ginger paste (about a tablespoon)
- 170g of Brown Lentils
- 1 heaped teaspoon of Cayenne Pepper
- 1 tin coconut milk (400ml)
- 2 Tablespoons of Chopped Fresh Coriander
- Salt and Pepper to taste
Method
1. Heat the coconut oil over a low – medium heat and add the cumin and coriander seeds. Fry for around a minute.
2. Add the garlic and onion and cook for around 2 minutes until they’re slightly brown.
3. Add the tins of tomatoes, ginger paste, turmeric and sea salt. Stir a few times and cook for around 5 minutes.
4. Add the lentils, 3 cups of water and the cayenne pepper and bring it to the boil. Allow to simmer for 30 to 35 minutes (stirring occasionally). Add more water if you need to.
5. Add the coconut milk and give it a good stir. Let it heat through for a couple of minutes before taking it off the heat and adding your fresh coriander.
Serve with rice or chapatis, or both! Normally I have my brown lentil curry with brown rice. I know some people aren’t that keen on brown rice so a little tip to make it more palatable for them, add a vegetable stock cube to the water when boiling the rice.
I cannot stress enough how delicious I found this brown lentil curry. The recipe made 4 large portions and enough for me to have a bit extra for seconds (because I loved it so much). Adjust the amount of spices to your personal taste and if you don’t have one of them in the cupboard the lentil curry still turns out ok. I don’t always have fresh coriander, so I add dried coriander instead. A recipe doesn’t always have to be followed exactly to be tasty!
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More Vegan Recipes
im going to try it!