Find a downloadable PDF version of this recipe here: Vegan Lentil and Vegetable Curry
Makes 6 servings
Prep Time: 10 minutes, cook time: 25 minutes
- 2/3 cup red lentils (if subbing another kind of lentil, adjust cook time accordingly)
- 2 tbsp olive oil
- 1 tsp whole mustard seed
- 1 tsp whole cumin seed
- 1 tsp whole coriander seed
- 3 whole cardamom pods
- 2 tsp chili pepper flakes
- 1 medium onion, chopped (1 cup)
- 1 ½ Tbsp minced ginger
- 2 cloves garlic (minced)
- 4 cups chopped cauliflower or broccoli
- 1 cup chopped red bell pepper
- 1.5 – 2 cups peeled and chopped golden potato or sweet potato (large bite-size pieces)
- 2 tsp curry powder
- 15-ounces canned diced tomatoes
- 1 ½cups vegetable broth
- 2 tbsp soy sauce or coconut aminos (if gluten free)
- 1 tbsp maple syrup
- 1/2 cup full-fat coconut milk
- ½ package extra-firm tofu, crumbled or cut into small cubes (optional, added for extra protein)
- ¾ cup uncooked brown rice
- Bring 2 cups water to a boil over high heat. Once boiling, add lentils, bring back to a gentle boil, then reduce heat to a simmer and cook uncovered for 7-10 minutes or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
- In the meantime, heat a large rimmed skillet or pot over medium heat. Once hot, add oil, mustard seed, cumin seed, coriander seed, and cardamom pods. Cook for 30 seconds to 1 minute, or until fragrant and popping (stirring occasionally).
- Add onion, ginger, and garlic and stir. Sauté for 3 minutes, stirring occasionally. The onion should be soft and translucent.
- Add cauliflower/broccoli, red bell pepper, potato, curry powder. Cook for 4 minutes, stirring occasionally.
- Give diced tomato a quick blend in a small blender or with an immersion blender to create more of a purée. Once tomatoes have been added to the pan, also add vegetable broth and bring to a simmer over medium heat. Crumble the tofu or cut into small cubes and add. Cover and cook for 10 minutes or until potatoes are tender.
- Add cooked drained lentils, soy sauce, maple syrup, and coconut milk and stir. Bring back to a simmer and cook for a few minutes to let the flavours meld. You can simmer this for up to 15 minutes, but it’s not necessary.
- To serve, divide between serving bowls and enjoy with rice (used in nutritional info. Can also have quinoa or naan). Fresh lime juice and cilantro make lovely additions as well (optional). NOTE: Be careful not to eat the cardamom seeds as they can have quite a kick!
- Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in the microwave or in a saucepan. Add more vegetable broth or coconut milk as needed to rehydrate.
Nutrition facts based on 4 cups of broccoli and 2 cups of sweet potato
Used onion instead of shallot to reduce ingredient cost