vegan red lentil curry

Breakfast

This Vegan Red Lentil Curry is the perfect vegetarian dinner recipe. It’s spicy, full of flavor and easy to customize with your favorite vegetables!

1 Tbsp oil
1/2 cup onion, diced
3 cloves garlic, minced
1 jalapeno, minced (optional)
1–2 tsp minced fresh ginger (skin removed)
2 Tbsp red curry paste (i use hot but you can use mild)
1 tsp curry powder
1 tsp turmeric
3–4 cups chopped vegetables, fresh or frozen (i use 2 cups frozen peas and carrots + chopped fresh cauliflower.)
1 cup red lentils, dry
2 cups vegetable broth
1 can coconut milk
2 handfuls fresh baby spinach, optional
juice from half a lime
pinch of salt, optional

In a large pot/dutch oven, heat oil over medium heat. Add onion, garlic, ginger and jalapeno and saute 1 minute.
Add curry paste, curry powder, turmeric and vegetables and saute 3-5 minutes.
Add red lentils, broth and coconut milk and bring to a boil.
Reduce heat to simmer and simmer, stirring occasionally for 15 minutes.
Stir in fresh spinach and lime juice. Taste and add a pinch of salt if desired.