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This hearty Lentil Curry has become my weeknight dinner hero, transforming pantry staples into a flavorful meal in just 10 minutes. The aromatic spices and creamy coconut milk create a dish so comforting yet sophisticated that no one believes how quickly it comes together.
I first created this curry during a particularly hectic week when I needed something nutritious but had zero time to cook. My family was so impressed that it's now in our regular rotation, requested even on nights when I would have time for more elaborate meals.
Ingredients
- Canned lentils: save tremendous time while delivering excellent protein and fiber
- Vegan butter: creates a rich base for developing flavors quickly
- Coconut milk: provides luxurious creaminess and balances the spices
- Curry powder: brings complex flavor without needing numerous individual spices
- Crushed tomatoes: add acidity to balance the richness
- Garlic and onions: create an aromatic foundation essential for depth
- Cumin: adds earthy warmth that pairs perfectly with lentils
- Mustard powder: contributes a subtle sharpness that enhances the other flavors
- Ground ginger: provides a gentle heat and digestive benefits
Step-by-Step Instructions
- Sauté the Aromatics:
- Melt the vegan butter in a pot or casserole over medium heat until it begins to bubble slightly. Add the diced onions and minced garlic, stirring frequently to prevent burning. Cook for approximately 3 minutes until the onions become translucent and the garlic is fragrant but not browned. This aromatic base is crucial for developing depth of flavor.
- Build the Curry Base:
- Add the drained lentils, crushed tomatoes, and all spices including curry powder, cumin, mustard powder, ground ginger, salt, and pepper. Stir thoroughly to ensure the lentils are well coated with the spice mixture. Cook for 4 minutes over medium heat, allowing the flavors to meld and the spices to bloom in the heat. Stir occasionally to prevent sticking.
- Finish with Creaminess:
- Pour in the coconut milk and stir to incorporate completely. Allow the curry to simmer gently for one additional minute, letting the coconut milk integrate with the spices while maintaining its creamy texture. The curry should appear rich and velvety at this point, neither too thick nor too thin.
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The curry powder is truly the star ingredient here. I discovered that toasting it briefly in the butter before adding the liquid components intensifies its flavor dramatically. My daughter, who typically avoids anything remotely spicy, asks for seconds of this curry every time, calling it her "golden soup."
Serving Suggestions
This lentil curry truly shines when served over a base that soaks up its flavorful sauce. Basmati rice is traditional and excellent, but dont limit yourself. We often serve it over quinoa for added protein or even pasta for a fusion approach that children particularly enjoy. A side of naan bread is perfect for scooping up every last bit of sauce. For a complete meal, add a simple side salad with lemon vinaigrette to provide a fresh contrast to the rich curry.
Storage and Reheating
The flavor of this curry actually improves overnight as the spices have time to meld together. Store leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, add a splash of water or coconut milk if the curry has thickened too much. For freezing, portion into individual servings in freezer safe containers. Thaw overnight in the refrigerator before gently reheating on the stovetop over medium low heat.
Customization Options
This recipe serves as an excellent base for customization based on preferences and what you have available. Add diced carrots, bell peppers, or spinach during cooking for extra vegetables. Chickpeas make a wonderful addition or alternative to lentils if you prefer their texture. For those who enjoy heat, add a finely chopped chili with the garlic and onions or a pinch of cayenne with the other spices. The recipe is very forgiving and adapts well to personal taste preferences.
Common Queries
- → Can I use dried lentils instead of canned?
Yes, but cook dried lentils separately until tender before adding them to the curry, as canned lentils are already cooked.
- → What can I serve with this lentil dish?
It's delicious over basmati rice, quinoa, pasta, or even a bed of steamed vegetables for a lighter option.
- → Can I substitute another plant-based milk for coconut milk?
Coconut milk adds creaminess, but oat or almond milk can be used for a lighter, subtler flavor.
- → How spicy is this dish?
The warmth comes from curry powder and ginger, but you can adjust the spice by adding chili flakes or more pepper.
- → Can leftovers be stored and reheated?
Yes, store in an airtight container in the fridge for up to three days. Reheat gently on the stove or in a microwave.