Spicy Red Lentil Curry-Quick Easy Vegan Recipe

Craving a meal that’s both incredibly flavorful and wonderfully comforting, all while being quick and easy to make? Look no further than this vibrant Spicy Red Lentil Curry! Packed with aromatic spices and wholesome ingredients, this vegan delight comes together in under 30 minutes, making it the perfect go-to for a busy weeknight.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper (adjust to desired spice level)
• 1 cup red lentils, rinsed
• 1 (14.5 ounce) can diced tomatoes, undrained
• 3 cups vegetable broth
• 1/2 cup full-fat coconut milk (optional, for creaminess)
• Salt and freshly ground black pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant.
3. Stir in the turmeric, cumin, garam masala, and cayenne pepper. Cook for 30 seconds, stirring constantly, until the spices are aromatic.
4. Add the rinsed red lentils, diced tomatoes (undrained), and vegetable broth to the pot. Stir well to combine all ingredients.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.
6. If using, stir in the full-fat coconut milk and cook for an additional 2-3 minutes, just until heated through and the curry is creamy.
7. Season with salt and freshly ground black pepper to taste.
8. Ladle the Spicy Red Lentil Curry into bowls, garnish generously with fresh cilantro, and serve hot with lime wedges. This curry pairs wonderfully with rice or warm naan bread.