This quick & easy vegan red lentil curry is my absolute go-to recipe! It’s not only tasty but 100% comfort food worthy.
It is also very easy to adjust, depending on the ingredients you have at home. I made it with chickpeas, spinach, pepper and all sorts of other vegetables. The important thing is to stick to the red lentils, as they don’t take a lot of time to cook. You could also use any other tofu, but I feel the smoked once goes a long way once roasted. 🙂
Ingredients: (for 2 portions)
4-5 tbsp red lentils
1 onion or 2 shallots
1 garlic clove
3-4 tbsp yellow curry paste (I use this one)
7-8 tbsp Coconut milk
400 ml vegetable stock
10-15 Cashew nuts
half a smoked tofu (I use this one)
2 tbsp Oil (coconut or peanut oil work great)
salt & pepper
Start with placing a pan on medium heat and add some oil once the pan is hot. Add onions, carrots and garlic and sweat for 2-3 minutes, until the onions and garlic are soft.
Add the curry Paste and fry for another 1-2 minutes. Add the broccoli, lentils, vegetable stock and coconut milk. Put on the lid and leave the curry simmering on low heat for 15 minutes.
While the curry is cooking, you can toast the cashew nuts in another pan on medium to high heat. Make sure it’s a nonstick pan and don’t add any oil. Stir frequently in order to avoid burning them. Once toasted take them out. You can now add some oil and cut up the tofu in chunks (as big or small as you like) and add them to the oil and fry them on medium heat until golden brown. Meanwhile chop the cashews roughly with a knife.
Once the curry has been cooking for 15 minutes, try it. If it’s too spicy you may want to add a little more coconut milk. Finish off with salt & pepper as per your personal liking (I usually leave it the way it is).
Once you’re happy with your result serve the curry topped with tofu and crushed cashews.
My quick & easy vegan red lentil curry is the best example how something easy can go a long way. Perfect if you want to invite guests over or you want to treat yourself to a special, yet simple dinner. As always, I’m looking forward to see your versions.