Comforting Vegan Lentil Curry

  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 1x


  • 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


  1. 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.
  2. 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.
  3. Add the kale, stir and take the pan off the heat.
  4. 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

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