Indian Red Lentil Curry Recipe (vegan!) + My Masala Dabba Indian Spice Box
♡ Masala Dabba (I got mine from a friend but this one is very similar): https://amzn.to/3nIAy1Z
♡ INDIAN RED LENTIL CURRY (VEGAN) ♡
2 T oil
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 piece of ginger, minced
1 jalapeno, seeded and finely diced
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp turmeric
Pinch of cayenne pepper
1 tsp sea salt
1/4 tsp pepper
1 cup red lentils
1 (14.5 oz) can diced tomatoes
3 cups water or vegetable broth
1 can full-fat coconut milk
Juice from 1/2 of a lime
1/4 cup fresh cilantro, chopped
1. In a big pot, add the oil and warm on medium heat for a few minutes. Turn the heat down to medium-low and cook the onions, garlic, and ginger until the onion starts to appear translucent.
2. Stir in the jalapeno, paprika, cumin, turmeric, cayenne, salt, and pepper and cook for about 1 minute until fragrant.
3. Stir in the red lentils, diced tomatoes, water (or broth), and coconut milk. Bring to a gentle simmer then cover and cook until the lentils are soft, about 25 minutes, stirring a few times throughout. Do a taste test after 20 minutes to check the tenderness of the lentils – they cook fast.
4. Turn off the heat and remove the pot from the stove. Stir in the lime juice and cilantro.
5. Serve immediately and add any topping options you enjoy: sliced avocado, extra lime and cilantro, or cashew cream are delicious options.
**Note: Full fat canned coconut milk is essential to this recipe. The light-canned version is too watery and will not yield the same thick creamy consistency.
♡ MUSIC ♡
The Eastern Plain – Nostalgique
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I’m Ginny Williams and I’m a Charlotte, North Carolina based published food and nature/wildlife photographer & vegan food blogger. I have a Bachelors Degree in Food & Nutrition from Meredith College. This channel is where I share healthy and nutritious vegan recipes and plant based compassionate lifestyle inspiration! Subscribe!
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