Best 2 Vegan Green Lentil Curry Recipes

Feast your senses on a culinary journey to India with our exquisite Vegan Green Lentil Curry recipe! This aromatic dish is a symphony of flavors and textures, featuring the humble green lentil as its star ingredient. Dive into a world of spices as we blend coriander, cumin, turmeric, and garam masala to create a fragrant and flavorful curry base. The lentils simmer gently in a creamy coconut milk broth, absorbing the rich flavors of onion, garlic, ginger, and green chili.

But that's not all! This article is a treasure trove of delectable vegan curry recipes, each with its own unique twist. Embark on a culinary adventure as you explore recipes like the vibrant Vegan Chickpea Curry, where chickpeas take center stage in a tomato-based sauce bursting with flavor. For a lighter option, try the refreshing Vegan Red Lentil Curry, where red lentils lend their delicate texture to a light and tangy coconut milk broth.

Indulge in the hearty Vegan Potato Curry, where tender potatoes are enveloped in a creamy and flavorful sauce. And for those who love a bit of heat, the fiery Vegan Green Thai Curry is sure to tantalize your taste buds with its bold and spicy flavors.

Each recipe is carefully crafted to provide a balanced and wholesome meal, packed with plant-based proteins, essential vitamins, and minerals. Whether you're a seasoned vegan or simply looking to incorporate more plant-based dishes into your diet, this article has something for everyone. So, let's embark on this culinary journey together and relish the delightful flavors of vegan curries!

Here are our top 2 tried and tested recipes!

VEGAN LENTIL CURRY

Vegan Lentil Curry image

This hearty vegan lentil curry is the perfect weeknight meal. It's creamy, filling, easy to make and loaded with flavor.

Provided by Alison Andrews

Categories Main Course

Time 55m

Number Of Ingredients 18

Ingredients

2 Tablespoons Olive Oil
1 Medium Onion (White, Yellow or Brown, Chopped)
1 teaspoon Crushed Garlic
1 Tablespoon Mild Curry Powder
1/2 teaspoon Cumin
1/2 teaspoon Coriander Powder
1/2 teaspoon Turmeric
1/4 teaspoon Cayenne Pepper
1 1/2 cups Dried Brown Lentils ((300g))
28 ounces Canned Chopped Tomatoes ((800ml, 2 cans))
3 cups Vegetable Stock ((720ml))
14 ounces Canned Coconut Cream ((400ml, 1 can) Unsweetened)
2 cups Fresh Basil
1 Tablespoon Coconut Sugar (or Light Brown Sugar)
Sea Salt and Black Pepper (to taste)
Basmati Rice ()
Fresh Basil
Fresh Lime

Steps:

Add the olive oil to a pot with the onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
Add in the dried lentils and toss them with the onions and spices.
Add the chopped tomato, vegetable stock and coconut cream. Bring to a simmer and then reduce the heat, cover the pot and simmer, stirring occasionally, until the lentils are soft and cooked - around 35-40 minutes.
When the lentils are cooked add in the fresh basil and stir in until just wilted. Add the coconut sugar and stir in. Add sea salt and black pepper to taste.
Serve with rice, fresh basil and some slices of fresh lime.

Nutrition Facts : ServingSize 1 Serve, Calories 412 kcal, Sugar 8.3 g, Sodium 625 mg, Fat 19.9 g, SaturatedFat 12.4 g, Carbohydrate 45 g, Fiber 18.5 g, Protein 15.9 g

CREAMY LENTIL & VEGGIE CURRY

Creamy lentil & veggie curry image

Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Kids can take it to school in a wide-necked thermos

Provided by Lulu Grimes

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 13

Ingredients

2 tbsp rapeseed oil
1 onion , chopped
1 tsp ground cumin
1 tbsp Madras curry powder
200g red lentils
2 sweet potatoes , peeled and cut into cubes
1l veg stock
400g canned peeled cherry tomatoes
200g green beans , trimmed and cut into short lengths
4 tbsp Greek yogurt plus more for the top if you like
½ small bunch coriander , chopped
¼ cucumber , finely chopped (optional)
naan bread and rice to serve

Steps:

Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.

Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 20 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium

Tips:

To save time, use pre-cooked or canned lentils. Be sure to rinse them well before using.
If you don't have coconut milk, you can use unsweetened almond milk or soy milk instead.
Feel free to add other vegetables to this curry, such as potatoes, carrots, or bell peppers.
Serve this curry with rice, naan bread, or quinoa.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This vegan green lentil curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you're looking for a healthy and satisfying meal, give this recipe a try. You won't be disappointed!

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