Food photography and food styling tips and tutorials. Health and happiness tips. Restaurant-Style Vegan Dal Tadka. But the food blogging life has its downsides. Stir in the curry powder, turmeric, and cayenne (if using) until well incorporated. Vegan Curry Recipes Great British Chefs. While you can definitely use the full-fat variety, I find that “lite” coconut milk is sufficient to yield a rich, creamy texture. Add the lemon or lime juice and the cilantro and stir to combine. While I love adding some whole spices to my Indian recipes, I wanted to keep this recipe weeknight friendly and very accessible. Regarding butternut squash, you can use any winter squash you like, such as kabocha squash or red kuri squash. I’ve probably only frozen this recipe once because it’s my partner’s favorite, so he usually eats it within a day or two. ), as well as mushrooms or greens like spinach when adding the coconut milk. SAVE. Many readers have added sweet potatoes when adding the lentils (I recommend grating them so they melt into the texture-it’s so good! All recipes are vegan and gluten-free. 10 Healthy Vegan Lentil Recipes. The split variety is more commonly available in South Asian grocery stores, and sold as masoor dal. Add in the lentils and the crushed tomatoes and mix well. You probably think of healthy, nourishing, and if we’re being honest, maybe even boring. Most Indian lentil curry recipes contain turmeric. Finally, stir in the lemon juice and cilantro, and turn off the heat. This is the BEST red lentil curry you will ever try! Prep time: 10 minutes; Cook time: 35 minutes Total time: 45 minutes, 1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil, 2-inch piece of fresh ginger, peeled and minced or grated, 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric, 1/2 teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon), Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end), 1 cup (180-190g) red lentils, or split red lentils (the split variety will cook a bit quicker), 2 cups (480 mL) low-sodium vegetable broth, 1 14-ounce can (400-425g) crushed tomatoes, 1 13.5-ounce can (400 mL) full-fat coconut milk (see notes above for substitutes), 3 tablespoons unsweetened creamy almond butter, For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan. It’s easy and quick, making it a perfect weeknight dinner! Stir well to combine. Cook the onion for 4-5 minutes until lightly browned. This is my secret ingredient! Vegan Red Lentil Curry . A few notes on substitutions. The main ingredient in this recipe are red lentils, no surprise! I prefer to use crushed canned tomatoes (instead of diced tomatoes or fresh tomatoes) because I love their thick, saucy texture in a creamy curry. Easy Vegetable Curry With Peas And Coconut Holy Cow Vegan Recipes. If you can't find fresh turmeric, just substitute 1 teaspoon ground turmeric and add it with the other ground spices. Naturally vegan, this Indian-influenced red lentil curry with pumpkin is incredibly healthy while still being hearty, filling, and so delicious. Travel and lifestyle photography. Add the baby kale and allow to cook for 1-2 minutes until wilted. Another reason I love this curry so much is that it is incredibly flavorful (just as any good curry should be) but has a fairly minimal ingredient list and is made wit commonly available ingredients you likely already have in your pantry. Add 1/2 tablespoon of the coconut oil, and once hot, add the cumin seeds and fry for 30-60 seconds until lightly browned and very fragrant. Almond Butter. And if you really like things on the spicy side, use two Serrano peppers, with seeds intact. Add the chopped butternut squash and stir to coat it in the spice mixture. Make sure you use smooth almond butter, as it'll be harder to incorporate crunchy almond butter into the curry and you might end up with chunks of almond butter. I’ve made it both ways, and it’s always delicious. You could add in quick-cooking vegetables when adding the coconut milk, or for extra protein, you can add in a can of chickpeas at this time. Then add the remaining 1 teaspoon kosher salt, the lentils, and coconut milk. This butternut squash lentil curry starts with anti-inflammatory powerhouses ginger and turmeric, then gets a healthy dose of vitamin-rich butternut squash, followed by heart-healthy lentils and cashew butter, and finally a generous sprinkling of antioxidant-rich kale. I use full-fat canned coconut milk in this recipe, and I must say it’s an essential ingredient. Lo Simpson. As for cashew butter? Vegan Red Lentil Curry — Rainbow Plant Life. This is THE dish that she would cook for any vegan sceptic! Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. Flavorful beyond belief: It's packed with flavor thanks to the fresh garlic, ginger, and chili peppers, along with a generous dose of Indian spices. Vegan Red Lentil Curry — Rainbow Plant Life. Can I use another nut butter besides almond butter? 1 1/2 tablespoons unrefined, virgin coconut oil, divided, 1 (2-inch) piece of fresh ginger, finely minced or grated, 1/2 teaspoon cayenne pepper (optional, for spiciness), 5-6 cups butternut squash, peeled and roughly chopped (if using stovetop method, cut into smaller cubes), 1 1/2 cups organic, low-sodium vegetable broth, 3 tablespoons cashew butter (can substitute with almond butter or tahini). Almond butter is definitely not traditional in Indian curries, but many North Indian curries do rely on blended cashews to bring creaminess…so it’s not that different, right? Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Add the butternut squash, vegetable broth, lentils, coconut milk, and cashew butter. Being a food blogger is great. For instance, I am always trying out new recipes, so I rarely get to make the same dish more than once or twice. Toss for 30-60 seconds until lightly browned and very fragrant. No-Bake Vegan Nutella Cake — Rainbow Plant Life. It’s a nutritional superstar with anti-inflammatory and anti-bacterial properties. And if you want more than 90 incredible vegan Instant Pot recipes, be sure to order my 5-star-rated cookbook, The Vegan Instant Pot Cookbook! Finally, stir in the lemon juice and cilantro. Coconut Milk. recipes, Vegan Main Dishes, Dinner, Video Nisha Vora September 25, 2020 Vegan red lentil curry, gluten-free, soy-free, Indian cuisine, Indian Comments Vegan Chocolate Sweet Potato Milkshake . Add the lemon or lime juice and the cilantro and stir to combine. Pick up these plant-based delights in store from 16 December, to enjoy with a cuppa or a glass of mulled wine (lots of our wines are vegan – look out for the label on the bottles). And for a nut-free option, you can try tahini. When I make this in a wide, shallow pan like this, the lentils get softened and cooked through more quickly (about 20-22 minutes) than when I use a soup pot or Dutch oven (closer to 30 minutes). My mom starts most Indian dishes with these ingredients (sometimes, onions too), so you can’t go wrong with this trio! How to make this Vegan Red Lentil Curry First, sauté the ginger, garlic, and chili peppers (and fresh turmeric, if using) in hot oil for about 2 minutes, until fragrant. Mix Veg Recipe Vegetable Mixed Curry. Once the oil is shimmering, add the garlic, ginger, turmeric, and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning. Pour in the vegetable broth and use a wooden spoon or spatula to scrape up any browned bits at the bottom of the pan. This is the most flavorful Indian dal you will ever try! * If you can't tolerate spicy food whatsoever, you can omit the chili peppers. A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog. 3. Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. That said, it’s totally fine to use ground turmeric in this recipe! Easy vegan recipes, healthy vegan recipes, vegan comfort food, vegan treats. Plus, you'll stay full for hours due to the high content of healthy fat from coconut milk and almond butter. Travel and lifestyle photography. This curry, however, isn’t just indulgent comfort food. Secure the Instant Pot lid and set the Pressure Release to Sealing. Thanks to the Instant Pot, there’s just 5ish minutes of hands-on cooking involved, so it’s one of those meals you can easily throw together on a weeknight. Serve the curry with rice and/or flatbread. Vegan Red Lentil Curry Rainbow Plant Life. Cashew butter would be the next best option, as it’s equally creamy and neutral in taste. Once you sauté the aromatics for a few minutes, you can just toss everything in the Instant Pot and let the machine do its pressure cooking magic. With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog--Rainbow Plant Life--suggests, Nisha Vora shares nourishing recipes with her loyal followers daily. © Copyright RainbowPlantLife 2019 | Design by Outlaw Creative, Recipe roundup, Recipe roundups, Vegan Dessert, One-Pot Pumpkin Pasta (Vegan Pumpkin Alfredo), one-pot pumpkin pasta, one-pot vegan pumpkin pasta, one-pot vegan pasta, one-pot vegan alfredo, vegan pumpkin alfredo, Italian-inspired, nut-free, gluten-free, Gluten-Free. The easiest way to mince fresh turmeric (and ginger) is by using a microplane or a small cheese grater. I began Rainbow Plant Life in 2016 as a platform to share mouthwatering vegan recipes that are nutritious, vibrant, and beautiful. Roasted Veggie Curry Jamie Oliver Recipes. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices. Vegetable Curry Recipetin Eats. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. Plus, it’s creamy and indulgent but made with wholesome vegan ingredients. This aromatic curry takes 10 minutes to prep and 35 minutes to cook. Creamy and dreamy: This curry is extremely creamy and indulgent. There’s plenty of protein from the lentils, iron and antioxidants from the spinach, good fats from the coconut milk and almond butter, and plenty of vitamin A, C, and E from pumpkin. This is the BEST red lentil curry you will ever try! Stir in the the curry powder, turmeric, and cayenne (if using) for 30 seconds, adding the 2 tbsp water to prevent the mixture from drying out too much. Thai Red Curry … Also, as mentioned earlier, red split lentils will cook a bit more quickly than standard red lentils. Peanut butter might overwhelm the other flavors in this dish, but if it’s the only option you have, I recommend starting off with a smaller amount (1 1/2 to 2 tablespoons, instead of 3) and taste as you go. Plus, it’s creamy and indulgent but made with wholesome vegan ingredients. The Instant Pot magically transforms plain old lentils into creamy morsels bathing in a velvety stew made of coconut milk and cashew butter. 10 Vegetarian Indian Recipes To Make Again And The Wander Kitchen. 10-Ingredient Vegan Red Lentil Bolognese. And why not? Nisha, of Rainbow Plant Life, demonstrates how to make her vegan Red Lentil Curry. 5/5 Visite Instant Pot Butternut Squash Lentil Curry — Rainbow Plant Life. Let’s talk about why I love this curry so much. This helps prevent the nut butter from sinking to the bottom and possibly triggering the Instant Pot burn warning. Just add a tad more salt, as needed. Then, add the ground spices and cook for 30-60 seconds, stirring frequently to prevent burning. If being able to prepare a delicious, healthy, and crowd-pleasing dinner on a weeknight with minimal work isn’t motivation enough to finally buy an Instant Pot, I don’t know what is. The almond butter brings another level of richness to this curry, in addition to a subtly sweet nuttiness that is just lovely. Rinse the lentils in cold water until the water runs clear. If you can find fresh turmeric (Whole Foods usually stocks it), that would make this curry even better. Bring the curry mixture to a boil, then reduce the heat, and simmer for about 30 minutes, until the lentils are tender and the squash is cooked through, stirring every few minutes. Summer Vegetable Curry Dishing Out Health. Turmeric. It’s easy and quick, making it a perfect weeknight dinner! If you taste the curry before adding the coconut milk, you’ll notice it is quite acidic (from the tomatoes) and very spicy, almost too spicy to eat. 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