One-Pot Vegan Red Lentil Curry
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Indian food is probably my all-time favorite type of food. Though I am no master at cooking it, I do like to try to cook with some of the flavors and spices commonly found in Indian dishes. This One-Pot Vegan Red Lentil Curry is a very quick and easy Indian-inspired meal that is great for busy weeknights.
With school coming back into session for many of us, I wanted to create a fast and delicious dinner recipe that was freezer-friendly and simple to make. This One-Pot Vegan Red Lentil Curry achieves just that – it only takes 25 minutes to make, it’s rich in flavor, and can be prepped in advance and then frozen for a healthy meal during a busy week.
My one-year-old loves this recipe! Our three-year-old is more hesitant with it, but a way we try to encourage him to eat it is to dip his pita or naan into it.
How to Freeze Vegan Red Lentil Curry
1. Allow the curry to fully cool before freezing.
2. Pour the curry into a freezer-safe sealable dish and freeze flat.
I recommend using the curry within 3 months.
You can also cook some brown rice and freeze that separately, too! I like to make a big batch and then freeze it in smaller portions so I can pull each portion out to serve one meal at a time.
How to Reheat the Red Lentil Curry
When you’re ready to use the curry, take it out of the freezer and place it in the refrigerator the night before to thaw. Then, reheat in the microwave or in a pot on the stove.
If you don’t remember to thaw the curry the night before (something I would easily forget to do!), you can microwave it for 3-5 minutes (or until heated through) in a microwave-safe dish with a little bit of water added to it. Make sure to stir every minute or so. Another way to reheat it is on the stove in a big pot. Add a little bit of water to it and heat it on low until it’s heated through, mixing every minute or so to ensure it reheats evenly.
What to Serve With Vegan Red Lentil Curry
I love serving this Red Lentil Curry over brown rice. I like pairing it with Vegetable Samosas that I get at Trader Joe’s from the frozen section! Easy peasy! This curry also pairs deliciously with roti, warm pita, paratha, or naan. Trader Joe’s sells both paratha and naan in their frozen section. We just heat it in our toaster oven! We like topping our curry with coconut milk or a dollop of plain yogurt. Use a vegan yogurt to keep the whole meal vegan!
More Quick and Easy Family Dinner Recipes!
Creamy Roasted Red Pepper Rigatoni
Sheet Pan Gnocchi With Roasted Zucchini and Chickpeas
Easy 25-Minute Vegan Chili (Cook-Off Winner!)
Easy Vegetarian Mexican Lasagna
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One-Pot Vegan Red Lentil Curry
Ingredients
- 2 tablespoons olive oil
- ½ onion , diced
- 1 large carrot , diced
- 3 garlic cloves , minced
- 1 tablespoon ginger , minced
- 1 cup dry red lentils, rinsed
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups vegetable broth
- Squeeze of lemon juice to taste
- 1 teaspoon salt , plus more to taste
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- 1 ½ teaspoons sugar, (I like to use coconut sugar)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onions and carrot and saute for approximately 3 minutes.
- Stir in garlic, ginger, and red lentils and continue sauteeing for 2 more minutes.
- Add coconut milk, vegetable broth, lemon juice, salt, curry powder, turmeric, garam masala, and coconut sugar and stir well.
- Cover, bring to a boil, and then turn down heat to let simmer for 8-10 minutes until lentils are soft.
- Serve over brown rice and/or with samosas, pita, roti, or naan.