Ⓥ Vegan Kitchen: Lentil Curry! Ⓥ

Another curry recipe for you because I love curries and I think that everyone should. ;) Healthy, spicy, yummy! The lentils add a wonderfully creamy texture, just make sure you cook them long enough that they dissolve into your liquids.

This may take some time to make but the actual preparation is easy and you don't have to do much except stir it every so often. I like to dance around the kitchen while I keep an eye on things. ;) 

Lentil Curry

1 medium Sweet Potatoes, cut into small chunks

2-3 medium Carrots, thinly sliced

1 head of Broccoli 

1/2 cup Red Lentils

1 400ml can Coconut Milk

1 can Chickpeas (drained and rinsed)

1-2 Tbsp Yellow Curry Paste*

1 cup Vegetable Stock/Broth 

1-2 cups Water

1 Tbsp Tamari

1/4 tsp Cumin

1/4 tsp Black Pepper

3/4 tsp Salt

1 tsp Garlic Powder

*depending on what brand of curry paste you use will depend on how much you want to add, and depends on how spicy you like your curry. We make it pretty spicy but not overpoweringly so. You'll definitely have to play around with whatever curry paste you use. My favourite by far is the Namjai brand. :)

In a large saucepan, sauté the sweet potatoes and carrots on medium-high heat for a couple of minutes. Add in the curry paste and spices and sauté another minute. Add in the lentils, water, and vegetable broth and simmer on medium heat for about 40 minutes, stirring every so often so that it doesn't stick to the bottom of the pan. Add more water if necessary as the lentils soak it up. Add in the coconut milk and remaining ingredients and simmer another 15-20 minutes of low-medium heat, until you can easily poke the sweet potatoes with a fork and the lentils have become extra soft. I never measure the water I add so if it looks like it needs more then add more. 

The curry sauce is usually nice and creamy but has a fairly thin consistency. Serve over cumin-spiced rice or quinoa! 

Makes about 4 servings. Enjoy!

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