One-Pot Vegan Red Lentil Curry
This One-Pot Vegan Red Lentil Curry is ready in just 25 minutes, is freezer-friendly, and is whole family approved! Serve over rice or with naan bread.
Ingredients
- 2 tablespoons olive oil
- ½ onion , diced
- 1 large carrot , diced
- 3 garlic cloves , minced
- 1 tablespoon ginger , minced
- 1 cup dry red lentils, rinsed
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups vegetable broth
- Squeeze of lemon juice to taste
- 1 teaspoon salt , plus more to taste
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- 1 ½ teaspoons sugar, (I like to use coconut sugar)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onions and carrot and saute for approximately 3 minutes.
- Stir in garlic, ginger, and red lentils and continue sauteeing for 2 more minutes.
- Add coconut milk, vegetable broth, lemon juice, salt, curry powder, turmeric, garam masala, and coconut sugar and stir well.
- Cover, bring to a boil, and then turn down heat to let simmer for 8-10 minutes until lentils are soft.
- Serve over brown rice and/or with samosas, pita, roti, or naan.
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