This creamy vegan red lentil curry is a delicious and economical way to make food in bulk. It has great hearty flavours and is super easy to put together!
- 2 tablespoons coconut oil
- 1 onion, diced
- 1 teaspoon cumin seeds (or ½ teaspoon cumin powder)
- ½ teaspoon coriander powder (or seeds)
- 1 tablespoon curry powder (I use mild)
- 2 cups red lentils, rinsed and drained (soaked for at least 2 hours, I normally do it overnight)
- 1 can / 400ml / 14.10 ounces unsweetened coconut milk
- 1 cup / 130g raw cashews
- 1 can / 400g / 14.10 ounces tomatoes
- 1 tablespoon garlic powder
- Salt, to taste
- Chilli powder, to taste (or cayenne pepper, optional)
- Heat a large pot over a medium heat adding the oil and onions. Sauté for a couple of minutes until the onions are soft and translucent.
- Add in the cumin, coriander, and curry powder and stir for a couple of minutes to release all of the flavours.
- Add in the red lentils and add a splash of water to deglaze the pan and stir well. Pop the lid on. If you need to add some more water, you can do so.
- In a high-speed blender, add 2 cups / 500ml of water, coconut milk, cashews, tomatoes, and garlic powder and blend until smooth.
- When around half the lentils have turned yellow, add the blended mix to the lentils and stir well until everything is combined. Bring to a simmer and slightly reduce heat.
- At this point, put the lid on as it will start to bubble quite a bit as it thickens. Make sure you stir it every now and then so that it doesn’t stick to the bottom. I do it normally every couple of minutes.
- Add salt and chilli to taste.
- Cook the curry for about 30 minutes until the lentils are soft but not mushy.
- Serve with rice, naan, or any of the other options mentioned earlier in the post.
- Diet: Vegan