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Prep Time:

10 minutes

Cook Time:

about 30 minutes


4-6 servings

Red Lentil Indian Curry (Vegan)


1 Tbsp Oil

1 small onion, chopped

1 yellow bell pepper, chopped

1/2 tsp salt

fresh ground black pepper to taste

1 Tbsp Hot Indian Curry Powder

1 cup red lentils, sorted and rinsed

2 cups vegetable broth

1 14-oz can diced tomatoes

1 14-oz can garbanzo beans

1 cup full-fat coconut milk

pinch of cinnamon

1 cup baby spinach (optional)


Heat oil in a large dutch oven equipped with a lid. When oil is hot, add onion and bell pepper. Saute over medium heat until onions begin to sweat, about 5 minutes. Season with salt and fresh ground pepper to taste. Add Hot Indian Curry Powder and cook, stirring, for another minute to bloom the spices. Add lentils, vegetable broth, and diced tomatoes. Bring to a slow boil, then reduce heat to low and simmer, covered, for 10-15 minutes (or until the lentils are tender.) Stir occasionally. Add coconut milk and chickpeas and cook another 5-10 minutes uncovered, until the dish is heated through. Taste the sauce, and adjust spices to taste. (If you want more heat, add a little cayenne pepper!) Add spinach leaves and the pinch of cinnamon. Remove from heat, and serve immediately with Jeera Rice.

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