Indian lentil curry – it’s so easy to make vegan
This vegan lentil curry is made from incredibly healthy ingredients, is quick and easy to prepare and is perfect for colder days.
Lentils are versatile, high in protein and super healthy, making them the perfect basis for a balanced recipe. This is not the only reason why lentils are so popular in vegetarian Indian recipes. Combined with ginger, garlic and turmeric, the dish also has an anti-inflammatory effect. And the best thing about it? This Indian lentil curry is super quick to prepare and is therefore perfect for dinner if you don’t feel like spending a long time in the kitchen.
The coconut milk also makes the curry incredibly creamy and gives you a warming feeling. You can therefore combine the Indian recipe perfectly with naan bread or rice.
You need:
- red lentils
- chopped tomatoes
- coconut milk
- 1 red onion
- 1 zucchini
- 3 carrots
- ginger
- 2-3 cloves of garlic
- some oil
- curry powder
- cumin
- coriander
- paprika powder
- chili powder
- cinnamon
- salt & pepper
- spring onion & parsley as topping
- 1 lime
It’s that easy
Cut a walnut-sized piece of ginger and a red onion into small pieces and press two to three cloves of garlic. Then fry them together with a little oil in a large pan or wok.
Then cut the vegetables into small pieces. If you don’t like carrots and zucchini in your curry, you can be really creative. Add whatever you like best or whatever you might find in the fridge. However, carrots and zucchini offer a good combination of the crunchy, firm consistency of the carrots with the pleasantly soft consistency of the cooked zucchini.
No curry without the right spices
Fry the vegetables for a few minutes and then add the spices. With the combination of curry powder, turmeric, cinnamon, paprika powder, coriander, cumin and chili, you can conjure up a real taste experience. Of course, you can taste for yourself which exact combination you like best. However, as stated in the recipe, the spices complement each other perfectly and create an incredibly good overall concept. If you like it a little spicier, add a little more chili powder.
Sauté the spices with the vegetables for 3 minutes before adding the lentils and chopped tomatoes and pouring water over the mixture.
Then add salt and a little pepper to taste and cook until the lentils are cooked. This only takes around 10 to 15 minutes for red lentils.
In the meantime, you can prepare your rice. For the portion specified in the recipe, about 250g (uncooked) rice is suitable.
After 10 minutes, add the coconut milk and fresh parsley to the curry and stir both carefully into the curry. The coconut milk gives the dish the pleasant and comforting creaminess that we love so much in curries. Bring everything to the boil again and you’re done!
Serve the Indian vegetarian curry in a bowl with rice and top with spring onions, chopped parsley, chili flakes and a little lime juice.
Enjoy!