Speedy Vegan Curried Lentil Bowl
This Speedy Vegan Curried Lentil Bowl is a flavorful and quick meal, featuring a rich coconut milk base, aromatic spices, and hearty lentils.
Equipment
- Medium saucepan or skillet
Ingredients
Main Ingredients
- 1 tablespoon olive oil or coconut oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated about 1 tablespoon
- 1-2 tablespoons red curry paste adjust to your spice preference
- 1 can full-fat coconut milk 13.5 oz
- 1 can green or brown lentils, rinsed and drained 15 oz
- 1 cup vegetable broth (or water)
- 1 teaspoon maple syrup or agave nectar optional, for balancing flavors
- Salt and black pepper to taste
Optional Garnishes
- fresh cilantro
- chopped green onions
- lime juice a squeeze
- vegan yogurt a dollop
- red pepper flakes for extra heat
Instructions
Instructions
- Heat olive or coconut oil in a medium saucepan over medium heat, then sauté minced garlic and grated ginger for about 1 minute until fragrant, being careful not to burn the garlic.
- Stir in the red curry paste and cook for another minute, stirring constantly, to toast the spices and deepen their flavor.
- Pour in the full-fat coconut milk and vegetable broth, then add the rinsed and drained lentils and stir everything together well.
- Bring the mixture to a gentle simmer, then reduce heat to low and cook for 3-5 minutes to meld flavors and thicken the sauce; stir in maple syrup if using.
- Taste and season with salt and black pepper as needed, seasoning cautiously as curry paste can be salty before serving.
- Ladle the hot lentil curry into bowls and garnish generously with fresh cilantro, chopped green onions, a squeeze of lime juice, or other preferred toppings, then serve immediately.
Notes
Adjust the amount of red curry paste to your desired spice level. For a thicker curry, you can simmer it a bit longer. Don't forget to taste and adjust seasonings at the end!