Creamy Red Lentil Curry (Vegan / Dairy Free / Gluten Free) | One Pot Chef

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and has a longer shelf life.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored to taste and may be cheaper.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Bouillon cubes are a cost-effective way to add flavor.

Heat a large deep pan over low to medium heat and add a little bit of oil.

Add 1 chopped onion and cook, stirring occasionally, for about 5 minutes.

Add 4 cloves of minced garlic and stir for a couple of minutes until aromatic.

Add 1 teaspoon of mild Dijon mustard, 1 teaspoon of turmeric, 0.5 teaspoon of ground coriander, 1 teaspoon of mild curry powder, 1 teaspoon of ground cumin, and salt. Stir for about a minute until aromatic.

Add 2/3 cup of tomato paste and 400 grams of coconut milk to the pan.

Add 1 cup of rinsed red lentils and 3 cups of boiling water. Stir to combine.

Turn up the heat and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover with a lid, and simmer for about 45 minutes.

After 45 minutes, turn off the heat and remove the lid. Stir gently to combine.

Serve the thick creamy curry as is or with rice or mixed vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary