On cold, rainy days, nothing beats a big bowl of vegan lentil curry with freshly steamed rice. This lentil curry recipe is quick and easy! Be sure to add it to your archives for when you need comfort food or as I like to call it, vegan soul food.
In total British style, I’m going to start this post ranting about the weather. Forgive me…
So, the weather in London was very rubbish today! It was supposed to rain heavily yesterday according to the forecast. I was indoors all day waiting for the rain to come and go so that I could go out. Instead, it was really hot and by 8 pm, I was gutted I didn’t go anywhere.
We were supposed to have lots of sun and blue skies. Today, instead, it rained all day heavily! The weather forecast is accurate most times, but I hate it when it is so wrong.
I didn’t need it to be wrong this week especially since the kids are on their half-term break and continually reminding me of how bored they are! I mean there is only so much TV and toys they can play with before they start going crazy. Fellow mamas, you feel me, right?
The only way to salvage such situations is to cook something super yum. At least, that’s what I think…lol!
I haven’t made lentils in what feels like ages. I spotted a big bag in my kitchen cupboards last night and decided I was going to make a curry today. I have a staple curry recipe I use, but I thought I’d shake things up a bit today for a slightly different flavour.
Coconut milk is usually a significant component of my curry recipes, but one, I wasn’t in the mood for coconut milk and second, I didn’t have any at home, so I left it out. In saying that, feel free to add some to this recipe if you cook it. You’ll get a creamier, more luxurious (and super delicious) curry.
I posted clips of this as I was cooking it on Instagram so if you want a visual, go to my Instagram page @veganbysomi, look in the recipe highlights, and you should be able to find it.Print
- 150g lentils, rinsed and drained
- 1 large shallot, finely chopped
- 2 garlic cloves, finely minced
- 1 tbsp Madras curry powder
- 1 tbsp ground cumin
- 1 tsp ground fenugreek
- ½ vegetable stock cube
- 2 tbsp tomato puree
- Handful coriander stalks, chopped
- 1 red chilli (optional)
- 50g kale, steamed
- Basmati rice, to serve
- 1 tbsp freshly chopped coriander, to serve
- Heat a small splash of water in a medium pan over medium heat. Once hot, add the shallots and garlic and cook for 2-3 minutes until soft. Add the curry powder, cumin, and fenugreek and cook for 3 minutes, stirring frequently.
- Add the tomato puree, vegetable stock cube and coriander stalks and cook still on medium heat for around 5 minutes. Add the lentils and chilli (if using) a good splash of water to the pan. Stir well, then turn the heat down to a simmer and cook for 15-20 minutes until the lentils are soft.
- Add the kale, stir and take the pan off the heat.
- Serve the lentils over basmati rice and sprinkle with freshly chopped coriander. Add a few slices of avocado if you desire.
- Category: Lunch/Dinner
Keywords: Lentils, Curry