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Red Lentil Curry

This vegan Red Lentil Curry is a high-protein, fiber-rich meal that is packed with colorful vegetables. Perfect for making a big-batch to freeze or serve to a crowd!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes

Ingredients

  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1 carrot, cut into small quarters or grated
  • 1 red pepper, minced can sub other vegetables! see note*
  • 3 cups broccoli floretes, cut into bite-sized pieces Can sub fresh spinach or kale
  • 7 oz tofu (200g) (1 block) it could be up to 400g and still work
  • 1 tbs soy sauce
  • 1 cup red lentils (180-190g) or split red lentils (split lentils will cook a little faster)
  • 2 cans full-fat coconut milk (total of 28oz/800g)
  • 1 cup water add more if needed
  • 2 tbs peanut butter any kind that you have!
  • 2 tsp sambal oelek see note for subs
  • 1 tsp salt, plus more to taste
  • 1 tbs curry powder I use a mild curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tbs lemon juice (juice from half a lemon)

Instructions

  • Heat a large frying pan or dutch oven over medium-high heat. Add 2 tbs of olive oil and wait a few seconds until it is hot, then add the onion. Sauté until it starts to turn translucent, about 5 minutes.
  • Add the carrot, red pepper, garlic, and a dash of salt. Sauté until the vegetables start to soften and brown, about 5 more minutes.
  • While the vegetables are cooking, cut the tofu block into 3 pieces (3 thinner squares) and press all of the water out with a clean kitchen towel.
  • Add the spices into the pan with the vegetables. If the vegetables start to stick to the bottom of the pan, add a spash of water.
  • Crumble the tofu with your fingers into the pan. Add the soy sauce and toss the tofu so that is evenly coated with the vegetable and spice mixture.
  • Add the coconut milk, peanut butter, sambal oelek, water, salt, and red lentils. Stir to combine, bring to boil, reduce the heat to simmer and cover.
  • While the mixture is simmering, cut the broccoli in bite-sized florets.
  • Add the broccoli to the mixture, and mix well. Taste the liquid of the mixture and make sure that the spice and salt levels are correct. Add more salt and/or sambal oelek if necessary. Cover and let simmer until the lentils are finished cooking, about 15-25 minutes. If you are using split red lentils this will take less time. Check periodocally, if the lentils soak up all of the liquid and are not finished cooking, add more water as needed.
  • Remove from the heat once the lentils are finished cooking, and add the juice of 1/2 a lemon. Serve with rice, garnish cilantro and peanuts or cashews to add a nice crunch!
  • This curry stays good for 4 days in the fridge and in the freezer for longer storage. If possible, eat the next day as it is even more tasty after the flavors have melded!

Notes

*Vegetables-In this recipe I saute about 3 cups of minced vegetables to start.  You can use whatever you have on hand.  Any kind of bell pepper, carrot, zucchini, etc.  Then towards the end I add broccoli or a few handfuls of spinach.  If you use spinach instead of broccoli, add to me mixture 5 minutes before removing from the heat.
**Sambal oelek is a spicy chili sauce. It can be substituted with the same amount of chili garlic paste, sriracha or harissa.  You can also substitute with 1/4-1/2tsp of red chili flake.