Easy Lentil Curry with Rice Recipe
Vegan easy lentil curry with rice blends tender lentils, spices, and coconut cream into a flavorful, comforting main course.
Ingredients
- Red lentils – 1 cup rinsed
- Basmati rice – 1 cup
- Coconut milk – 1 cup
- Vegetable broth – 2 ½ cups
- Onion – 1 medium diced
- Garlic – 3 cloves minced
- Fresh ginger – 1 tbsp grated
- Tomato paste – 2 tbsp
- Crushed tomatoes – 1 cup
- Olive oil – 2 tbsp
- Curry powder – 1 tbsp
- Ground cumin – 1 tsp
- Turmeric – 1 tsp
- Chili powder – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Cook basmati rice according to package instructions; keep warm.
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, and ginger until fragrant, about 3 minutes.
- Stir in curry powder, cumin, turmeric, and chili powder; cook 1 minute.
- Add tomato paste, crushed tomatoes, and broth; stir well.
- Mix in red lentils; bring to a boil.
- Lower heat, cover, and simmer 20 minutes until lentils are tender.
- Stir in coconut milk, salt, and pepper; cook 5 minutes more.
- Serve curry hot over rice, garnished with cilantro.
Notes
Nutritional Values (per serving)
- Calories: 365
- Total Fat: 13 g
- Saturated Fat: 6 g
- Carbohydrates: 52 g
- Fiber: 12 g
- Protein: 15 g
Vitamins & Minerals (per serving)
- Vitamin A: 14%
- Vitamin C: 17%
- Iron: 27%
- Calcium: 8%
- Potassium: 21%
Additional Tips
- Swap basmati with brown rice for extra fiber.
- Add spinach at the end for greens.
- Squeeze fresh lime juice for brightness.