Easy Vegan Coconut Lentil Curry (Gluten Free)
This Easy Coconut Lentil Curry has been a huge-hit in my household! It's a totally fool-proof recipe that combines the most delicious Indian flavours and spices, and makes for an ideal staple week-night meal. It also happens to be naturally vegan and gluten free, making it perfect to satisfy the whole family.
Ingredients
- 2 tbsp Coconut Oil or olive oil
- 1 Cup Red Split Lentils
- 1 Large Brown or White Onion chopped
- 4 Cloves Garlic crushed
- 1 Tin Full-Fat Coconut Milk (400ml)
- 3 tsp Curry Powder
- 1.5 tsp Garam Masala
- 1/2 tsp Turmeric
- 1/2 tsp Cumin
- 1 Pinch Cayenne Pepper
- 3 tbsp Tomato Puree
- 3 tsp Brown Sugar
- 1 Pinch Salt
- Cooked Basmati Rice
- Fresh Coriander to garnish
- Juice from 1 Lime for serving - optional
- Mango Chutney for serving - optional
Instructions
The Lentils
- Boil the lentils for around 10 minutes until tender
- Once cooked, drain and set aside
The Coconut Curry
- In the meantime heat up the coconut oil in a large pan over a medium-high heat
- Once hot, add in the chopped onion and garlic and sauté for approximately 5 minutes
- Add in all the spices then stir and cook for a further minute
- Pour in the coconut milk, tomato puree, sugar and salt
- Stir and bring to a boil before reducing the heat and simmering for 5-10 minutes
- Mix in the boiled lentils and continue to cook for a further 5-10 minutes
- Taste and add more salt if needed
- Serve with cooked basmati rice, fresh coriander and mango chutney