Ready for a delicious and really easy lentil curry dish? Look no further!
This lentil curry dish is perfect for the chilly, wintry weather to help warm you up with hearty, satisfying flavors. This dish calls for cooked lentils, so if you have them on hand already, great. But if you’re like me and you sometimes don’t have lentils in the fridge patiently waiting for you to pull them out, there’s a lentil that I recently found thanks to a friend, which cooks SO fast (I wanna say maybe 10 minutes to cook?!). The brand is called TruRoots, and they have a few variations of lentil products, but the one I’ve tried is the TruRoots Sprouted Lentil Trio (Organic). They’re so handy when you don’t have (or want to take) 40+ minutes to cook lentils.
If you’re looking for another easy and super delicious vegan curry idea, check out this Potato and Chickpea Curry
Lentil and Red Bean Curry
Ingredients
- 2 tsp oil
- 1 medium onion diced
- 3 tsp chili powder
- 5 tsp curry powder
- 3.5 tsp cumin
- 4 garlic cloves minced
- 1/2 tsp pepper
- 1 tsp salt
- 1 can kidney beans rinsed and drained
- 3/4 cup peas
- 1 can coconut milk
- 1 cup cooked lentils
- 3/4 cup tomato puree
- 1 large handful baby spinach
- Cilantro and red chili flakes for garnish
Instructions
- Over medium heat, heat oil. Once hot, add onions and spices, and cook for 3 minutes, stirring. Add garlic and cook another minute. Add remaining ingredients except the garnish and spinach. Stir to combine and cook at a low simmer for about 10 minutes uncovered, stirring occasionally. Add spinach to wilt. Add garnish