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    Quick and delicious vegan lentil curry, the perfect weeknight meal!

    15 Minute Red Lentil Curry

    November 9, 2017

    So this week I'm sharing a simple and filling weeknight meal. Red lentil curry is tasty and very easy to make - I've made various versions of this recipe on canoe trips, over the campfire, and during the busy days of my residency. Plus the Indian spices feel extra warming on those chilly fall days.

    I included lentils for protein and quinoa, which is quick to cook and added in mushrooms and kale as my veggies. Because red lentils are lower in iron then most other types of beans, I would definitely recommend a high iron veggie, like kale or spinach, in this dish to balance it out.

    You can also make this in your rice cooker, as I do when I'm feeling extra lazy, just throw all the ingredients in and cook for about 20 minutes. It won't look as pretty this way, but will taste just as good!

    The ingredients should all be relatively easy to find (I managed to get my hands on all of these things out here in Mackenzie, BC), but if you're having trouble, leave me a comment and I'll try to recommend a sub!

     



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    15 Minute Red Lentil Curry

    Prep Time
    2 mins

    Cook Time
    15 mins

    Total Time
    17 mins

     

    Looking for a weeknight meal that is quick, easy and flavourful? Look no further then this red lentil curry. Delicious (and made with ingredients you can find in most small towns haha)

    Ingredients
    Spices:
    • 3 Tbsp Curry Powder
    • 1 tsp Cumin
    • 1 small clove Garlic, minced
    • 1/4 c Purple Onion, minced
    • 1 Tbsp fresh Ginger, grated
    • 1/4 tsp Tumeric
    • 1.5 Tbsp Maple syrup
    • 1/2 tsp Salt or to taste
    Vegetables:
    • 1 c sliced Mushrooms
    • 2 c Kale
    Other:
    • 1 c dried Red Lentils
    • 3/4 c dried Quinoa
    • 2/3 c Unsweetened Almond Milk (or Lite Coconut mik if you're feeling fancy)

    Instructions
    1. Add the dry quinoa to a pot on the stove with ½ c of water, cook as per package directions.

    2. In a non-stick pan on medium heat, sauté the garlic and onion. Add the spices and fry briefly before adding the mushrooms and zucchini.

    3. Continue to cook, stirring occasionally, adding the almond milk (or coconut milk) to prevent sticking.

    4. Once the vegetables have softened, add the red lentils and 1.5 c of water. Cover the pan, bring to a boil and simmer for 15 minutes, until lentils have softened. (If you don't have a cover for your pot, you may want to cook them in a second pot instead, to ensure that they cook fully).

    5. Serve by placing the quinoa in a bowl and covering with the curry. Enjoy!

    Recipe Notes

    Note: If you want to make this in the rice cooker (or slow cooker) you definitely can! Just throw everything in there and cook it for 20ish minutes, until the lentil are soft. It will obviously come out all mixed together, so not like the pictures, but still tasty.

    Pretty flowers surround a delicious curry bowl.

    Otherwise, things in Mackenzie have been pretty quiet. The town's biggest claim to fame is the world's (?maybe) largest tree crusher? They have a great REC centre though with a pretty awesome gym. So, I figure I might as well get ripped. Prepare yourself for the protein bar recipes...

    For anyone wondering about the housing saga: we did end up finding housing in Mackenzie, but the owner wanted us to leave our dog in the pound for a month (!), so we turned that one down, and struck a deal with one of the local hotels instead.

    That's all for today, let the experimentation ensue! And let me know how you like it (or if you made any delicious modifications) by tagging me on  Facebook, Instagram or Twitter or leaving me a note in the comment section below.

    Have a great week everyone!