Red Lentil Curry
This Red Lentil Curry has been a family favorite for YEARS. It’s really versatile, so you can change up the veggies with whatever you have on hand and it’ll always turn out delicious! It’s hearty, warming, protein-packed, plant-based, nutritious, flavorful - what more could you ask for??
This recipe is included in my Fall Month Meal Plan!
Ingredients
1 tbs cumin
1 tbs coriander
1 tbs curry powder
1 tsp turmeric
1 tsp garam masala
1 tsp ground red pepper flakes, added after
1 tbs oil
4 cloves garlic, minced
1 large nub of ginger, minced
1 medium onion, diced
2 tsps salt
1 tsp, or to taste
.5 head of cauliflower, ripped into bite size florets
1 medium sweet potato, diced small
5 small white potatoes, diced small
1 cup red lentils, rinsed
2 cups broth
1/2 cup chickpeas
1 can full-fat coconut milk
1 15 oz can diced tomatoes, drained of excess liquid
1 tbs lemon juice
handful of spinach
Instructions
First, toast all your spices (not the chili powder or it will make the air spicy!) for a minute or two until fragrant in a large pan - no oil needed. Put spices aside, and in same pot add oil. Saute onions until mostly translucent. Then add your garlic and ginger for an additional minute. Add the spices back to the pan, adding the additional tsp of chili powder. Then add your diced potatoes and sweet potato and stir until evenly coated with spices and cook for 30 seconds.
Add can of tomatoes, vege broth, red lentils, and coconut milk. Toss in your cauliflower and chickpeas, and your salt and pepper. Stir together and cover, reducing heat to a medium boil. Stir every 5-10 minutes making sure there's no sticking going on.
While that's happily boiling away, put on your pot of rice. Basmati or jasmine are both great choices for this meal.
After 30-40 minutes, eat a couple potatoes.
If they're buttery soft then you know it's done. Turn off heat and add a handful or two of spinach, and your tablespoon of lemon juice. Another way to check it's done is if the sauce has creamed up considerably. The red lentils dissolve into the sauce and make it nice and thick.
And you're done! Serve with naan or rice (or both).
I’m sharing my Fall Meal Plan. It’s a full month of meals, recipes, and the grocery lists that can be repeated for hearty, delicious Autumnal meals all Fall season!
This meal plan is intended to be a good mix between being frugal, seasonal, well-balanced, and full of variety. While my aim is to be as convenient and the least cooking as possible, I still really value cooking things from scratch. It’s a hard line to balance!
Please note that this meal plan does include plant-based AND meat meals.
Due to the nature of digital purchases and downloads, no refunds will be given. But also I am human! If something goes wrong, please let me know. And PLEASE share your feedback with me!
