It’s officially fall and I’m feeling so inspired by warm, comfort food. It’s time to get spicy in my kitchen! Oh, and did I mention I love curry? I usually order it from my favorite Indian restaurant in LA because I used to be scared off by the idea of having to soak lentils. It seemed like such a process. But it’s actually very easy. So I decided to perfect my Vegan Lentil Curry and am absolutely swooning over it. I could just sit in the kitchen all day while it’s cooking because this aromatic dish smells SO insanely good.
Each colorful bite you take is packed full of mouth bursting flavor. The spices toast a bit and give the most amazing flavor. Cumin, garam masala and jalapeños give these lentils a kick!
This lentil dish is a nutrition powerhouse and is super easy to make. In this non-stop world, I don’t know may people who have hours to spend in the kitchen so I like to keep my recipes simple yet super flavorful. It’s time to slow down, stay inside and put on cozy sweaters. This Vegan Lentil Curry is spicy, hot and colorful. You’ll be eating with all of your senses. I love to balance the heat and pair this dish with my crispy rice.
Vegan Lentil Curry with Crispy Rice
Cook and Prep Time: 45 mins
1 and 1/2 cups green lentils, soaked
1/2 cup coconut oil
2 shallots, sliced thin
3 garlic cloves, minced
1 t grated ginger
4 hot and sweet jalapeno slices (I love the jalapeno’s from Trader Joe’s in a jar)
1 t ground cumin
3 t garam masala
2 T brown sugar
dash of low sodium chicken salt (Vegan)
3 cups fresh spinach
3 cups swiss chard
1/2 cup coconut milk
1 12 oz can whole tomatoes (I like Cento tomatoes)
Soak lentils in hot water for one hour.
Add lentils to medium saucepan with 4 cups water. Bring to boil over medium/high heat.
Lower heat and cook, partially covered, for 15 minutes.Once lentils are slightly tender, drain.
In a large cast iron skillet, heat oil over medium heat and add garlic, shallots and ginger and cook 2 minutes until light golden.
Add cumin, garam masala, brown sugar and jalapenos and cook another minute.
Add tomatoes and chicken salt, and stir together while cooking another 1-2 minutes.
Stir cooked lentils into the tomato mixture.
Stir in coconut milk, spinach and swiss chard, cooking for another 2 minutes until greens are cooked.
Serve hot with crispy rice.
Mama on the Glow