Garden Fresh Vegan Lentil Curry Recipe

Indian cuisine · 450 calories

Garden Fresh Vegan Lentil Curry recipe

About this recipe

Garden Fresh Vegan Lentil Curry is a wholesome and comforting dish perfect for a quick yet satisfying dinner. This Indian-inspired recipe is packed with protein-rich lentils, vibrant vegetables, and aromatic spices, creating a symphony of flavors that feel both nourishing and indulgent. Crafted to suit vegan and -free diets, this curry is a budget-friendly option that doesn’t compromise on taste. Whether you’re a busy professional looking for a hearty yet healthy meal or simply craving a warm bowl of comfort, this recipe promises to deliver. Serve it with steamed rice or -free flatbread for a complete dinner experience. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 250 G Masur Dal
  • 500 g Tomato - Hybrid
  • 500 g Capsicum Green
  • 250 g French Beans
  • 100 g Yellow Mustard Seeds
  • 100 g Jeera
  • 20 g Turmeric Powder
  • - Coriander Powder
  • 100 g Red Chili Powder
  • 50 g Asafoetida Powder
  • 100 g Coriander Leaves
  • 1 liter Sunflower Oil
  • 100 g Salt

Instructions

  1. 1. Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
  2. 2. Heat sunflower oil in a large pot over medium heat. Add mustard seeds and cumin seeds, and let them sizzle for 30 seconds.
  3. 3. Add asafoetida, turmeric powder, coriander powder, and red chili powder to the pot. Stir for 10-15 seconds to release the aromas.
  4. 4. Add diced tomatoes and cook for 5 minutes, stirring occasionally, until they soften and form a thick base.
  5. 5. Add the chopped bell peppers and green beans to the pot and stir well to coat them with the spices.
  6. 6. Add the rinsed lentils and mix to combine. Pour in enough water to cover the lentils by about 2 inches, and bring the mixture to a boil.
  7. 7. Reduce the heat to low, cover the pot, and let the curry simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
  8. 8. Stir in the coconut and salt, and cook for another 5 minutes to blend the flavors.
  9. 9. Turn off the heat and garnish with fresh chopped cilantro. Serve hot with steamed rice or -free flatbread.