Description

Caramelized shallots and mellowed garlic build the flavor base for this coconut red lentil curry, with just enough tomato to cut the coconut and a touch of maple syrup to balance the spices and acidity. Split red lentils simmer into a soft, creamy texture for a cozy, satisfying vegan dinner that's perfect for fall and winter (and meal prep!).

Ingredients

Units Scale

2 tablespoons avocado oil
3 shallots, diced (or substitute 1 onion)
2 teaspoons fine salt
5 garlic cloves, minced
1 1/2 teaspoons curry powder
1/2 teaspoon garam masala
1 tablespoon tomato paste
1 cup full-fat coconut cream
2 cups water
1 cup split red lentils
2 teaspoons maple syrup
1/2 cup strained tomatoes (or canned diced tomatoes)
1/3 cup vegan heavy cream, optional
Juice of 1 lime

For serving:

Cooked basmati rice or easy coconut rice
Fresh cilantro
Lime wedges

Instructions

Heat the avocado oil in a large nonstick skillet or sauté pan over medium heat.
Add the shallots and salt and cook until softened and caramelized, about 15 minutes. Gradually turn down the heat as they release their liquids and start to cook down.
Add the garlic and cook until fragrant and mellowed.
Stir in the curry powder and garam masala.
Add the tomato paste, strained tomatoes, coconut cream, water, split red lentils, and maple syrup. Stir well.
Bring to a boil, then reduce the heat to a gentle low-medium simmer. Cook, stirring occasionally, until the lentils are tender and the curry is thick and creamy, about 20 minutes.
Stir in the lime juice and the vegan heavy cream, if using, reserving a little cream for drizzling if desired.
Serve over basmati rice with fresh cilantro, lime wedges, and a drizzle of vegan heavy cream, if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. I usually store the curry separately from the rice.

Prep Time: 10
Cook Time: 35
Category: Main Dish
Method: Stovetop
Cuisine: Indian