Vegan Lentil Curry Stew
Vegan Lentil Curry Stew- Indulge in a warm and comforting bowl of vegan lentil curry soup, packed with plant-based protein and vibrant flavors. Perfect for a cozy night in or a hearty lunch to fuel your day!
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This vegan lentil curry stew is a delicious and nutritious plant-based meal that is easy to make and perfect for any occasion. It is made with red lentils, which are a great source of plant-based protein and fiber. The stew is seasoned with a blend of fragrant spices, such as cumin and curry, which give it a rich and complex flavor.
To make the stew, the lentils are simmered in a broth made with vegetable stock, onion, garlic, and diced tomatoes. Coconut milk is then added to give the soup a creamy and velvety texture, and the curry powder is added to add depth and flavor.
This vegan lentil curry soup is not only delicious, but it is also incredibly healthy. It is high in fiber, making it a great option for anyone who is trying to eat a healthy and balanced diet. It is also a great source of iron, folate, and other essential vitamins and minerals.
Serve this vegan lentil curry soup with some crusty bread or steamed rice for a satisfying and filling meal that is sure to please everyone, vegan or not!
Vegan Lentil Curry Stew
Ingredients needed:
2-3 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 1/2 tbsp freshly grated ginger
1 tsp cumin
2 tbsp curry powder
5 cups vegetable broth
1 cup red lentils
12 oz frozen cauliflower florets
3 cups gold potatoes, diced
13.5 oz can full-fat coconut milk
5 cups baby spinach
Instructions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, or until the onion is soft and translucent.
Add the diced potatoes, cauliflower florets, red lentils, vegetable stock, and the spices. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the lentils are cooked through and the soup has thickened.
Add the coconut milk and stir well. Let the soup simmer for an additional 5 minutes. Add the baby spinach and stir.
Season the soup with salt and pepper, to taste.
Serve the vegan lentil curry soup hot, garnished with fresh cilantro, if desired. Enjoy!
Vegan Lentil Curry Stew
Ingredients
- 2-3 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 tbsp freshly grated ginger
- 1 tsp cumin
- 2 tbsp curry powder
- 5 cups vegetable broth
- 1 cup red lentils
- 12 oz frozen cauliflower florets
- 3 cups gold potatoes, diced
- 13.5 oz can full-fat coconut milk
- 5 cups baby spinach
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, or until the onion is soft and translucent.Add the diced potatoes, cauliflower florets, red lentils, vegetable stock, and the spices. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the lentils are cooked through and the soup has thickened.
- Add the coconut milk and stir well. Let the soup simmer for an additional 5 minutes. Add the baby spinach and stir.
- Season the soup with salt and pepper, to taste.Serve the vegan lentil curry soup hot, garnished with fresh cilantro, if desired. Enjoy!
Looking for more vegan recipes like this Vegan Lentil Curry Stew?
Easy Vegan Broccoli Cheddar Soup
One Pot Vegan Chickpea Noodle Soup
Did you try this recipe? I’d love to see the results! If you enjoyed making this Vegan Lentil Curry Stew, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!
