Name: Vegan Black Lentil Curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1 cup brown lentils, soaked overnight; 1 can (13.5 oz) kidney beans, drained and rinsed; 4 tbsp olive oil or avocado oil; 1/2 medium white onion, finely chopped; 5 garlic cloves, finely grated; 2” piece ginger, finely grated; 2 tbsp tomato paste; 1 tbsp coconut sugar; 2 tsp kosher salt, plus more as needed; 2 tsp cumin seeds; 1 tsp coriander; 1 tsp cayenne pepper; 1 tsp black pepper; 1/2 tsp ceylon cinnamon; 1/2 tsp ground cardamom; 1/4 tsp nutmeg; 1/4 tsp cloves; 1 (14 oz or 400 g) can crushed tomatoes; 1 (13.5 oz or 425 ml) can coconut milk; 1/2 cup finely chopped cilantro; 1-2 tbsp lemon juice

Why Make This Recipe

Vegan Black Lentil Curry is a delicious and nutritious dish that is perfect for any meal. It’s packed with healthy ingredients and is full of flavor. This recipe is easy to make, making it great for both experienced and novice cooks. Plus, it’s vegan-friendly, so everyone can enjoy it.

How to Make Vegan Black Lentil Curry

Ingredients

1 cup brown lentils, soaked overnight
1 can (13.5 oz) kidney beans, drained and rinsed
4 tbsp olive oil or avocado oil
1/2 medium white onion, finely chopped
5 garlic cloves, finely grated
2” piece ginger, finely grated
2 tbsp tomato paste
1 tbsp coconut sugar
2 tsp kosher salt, plus more as needed
2 tsp cumin seeds
1 tsp coriander
1 tsp cayenne pepper
1 tsp black pepper
1/2 tsp ceylon cinnamon
1/2 tsp ground cardamom
1/4 tsp nutmeg
1/4 tsp cloves
1 (14 oz or 400 g) can crushed tomatoes
1 (13.5 oz or 425 ml) can coconut milk
1/2 cup finely chopped cilantro
1-2 tbsp lemon juice

Directions

Rinse the lentils: Rinse the lentils in cold water until the water runs clear. Then soak overnight or at least for 6 hours. This will help the lentils cook faster and help improve the absorption of important nutrients.
Sauté the aromatics: Heat a large, deep skillet over medium-high heat and add the avocado oil or olive oil. Once the oil is shimmering, add the onion, and sauté until translucent. Next, add the garlic, ginger, and tomato paste and cook for 3 minutes, stirring frequently to prevent the garlic from burning.
Bloom the spices: Add the coconut sugar, kosher salt, cumin seeds, coriander, cayenne pepper, black pepper, cinnamon, cardamom, nutmeg, and cloves. Cook the spices for 30-60 seconds until fragrant, stirring constantly to prevent burning.
Add the remaining ingredients and simmer: Add the lentils, kidney beans, crushed tomatoes, and coconut milk, and mix well. Reduce the heat to low and partially cover the pan with a lid. Simmer on low heat for 25-30 minutes, or until the lentils are cooked through and have mostly softened. Stir the curry every 8-10 minutes to ensure it’s not sticking to the bottom of the pan. If the lentils are not quite soft after 30 minutes, add a few spoons of water and cook for another 5 minutes.
Blend the dal and garnish: Turn off the heat and using an immersion blender, blitz the dal 3-4 times. This will make the dal slightly thicker and creamier. Finally, stir in the cilantro and lemon juice and adjust the salt as needed.
Serve: Serve the dal with rice, flatbread, pita, or even sourdough bread. Garnish with additional cilantro. You can store leftovers in the fridge for 3-4 days.

How to Serve Vegan Black Lentil Curry

You can serve Vegan Black Lentil Curry with a side of rice, naan, or pita bread. It’s also great as a filling dish on its own. Garnish with chopped cilantro and a squeeze of lemon juice for added freshness.

How to Store Vegan Black Lentil Curry

Store any leftover Vegan Black Lentil Curry in an airtight container in the fridge. It will stay fresh for about 3-4 days. You can also freeze it for longer storage. Just make sure to let it cool completely before freezing.

Tips to Make Vegan Black Lentil Curry

Soaking lentils overnight lightens the cooking time and enhances nutrient uptake.
Use fresh spices for the best flavor.
Adjust the amount of cayenne pepper according to your heat preference.
If you like a thicker curry, blend more of the lentils after cooking.

Variation

You can add different vegetables like spinach, kale, or bell peppers to the curry for added nutrition and flavor.

FAQs

1. Can I use other types of lentils?
Yes, you can use green or black lentils. However, cooking time may vary, so check the package instructions.

2. Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free.

3. Can I make this in a slow cooker?
Yes, you can combine all the ingredients in a slow cooker and cook on low for 6-8 hours for a delicious slow-cooked version.