Jessica in the Kitchen · by Jessica Hylton★ 5.0 (55)
Vegan Red Lentil Curry
NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 21%
CARBS 32G39% OF CAL
8G FIBER6G SUGAR18G OTHER
FAT 20G54% OF CAL
16G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot red lentil curry with coconut milk, tomatoes, and aromatic spices like garam masala and curry powder. Comfort food that comes together in under an hour and keeps well.
mainindiancurrybowlbeansdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons coconut oil
- 1 red onion (diced, or yellow onion)
- 3 garlic cloves (minced)
- 1/2 tablespoon minced ginger
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cumin
- 1 teaspoon curry powder
- 2 tablespoons garam masala
- 1 tablespoon red curry paste
- 1 cup dry red lentils (rinsed)
- 2 cups filtered water
- 14 ounces fresh tomatoes (diced (if using canned, do not drain) - 400g - BLEND for a smoother curry)
- 13.5 ounces can of coconut milk (383g)
- 1 small lime
- garnish with red pepper flakes & chopped parsley
At a glance
PER SERVING · TIME 60M
CAL 16%·PRO 21%
CARBS 32G39% OF CAL
8G FIBER6G SUGAR18G OTHER
FAT 20G54% OF CAL
16G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 115mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 567mg
- Calcium
- 49mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.