Vegan Red Lentil Curry Thermomix

My red lentil curry is one of the simplest Indian dishes to make. The Thermomix makes this a “handsfree” dish that can be on the table in 30 minutes. Try this creamy vegan variation which is both nutritious and delicious.

Lentil curry or dahl as it is also commonly known in India is a naturally vegetarian recipe. Dahl can be made using a wide variety of lentils. It is common to use red lentils, brown lentils, and even black lentils when cooking this dish. I have chosen to use red lentils as they are very fast to cook making this dish a simple weeknight dish.

My red lentil curry is a smooth dish similar to a thick soup. It’s full of flavour and diary-free. It can be eaten as a main vegan dish or as a side dish alongside another curry. It is fabulous served with roti or garlic naan as the bread makes a perfect edible “scoop” for the dahl.

Adding the squeeze of lemon and stirring through some fresh coriander brightens up the dish and creates a well-rounded flavour.

I have used cashew nut in the curry for a few reasons, firstly

Why add Cashews to Vegan Dahl?

I have added the cashew nuts to the dahl for a few reasons. Firstly, as this is a vegan dish the cashews add an important source of protein and fat to the dish. Making the red lentil dahl a more nutritionally complete dish.

Ground cashews are also used quite a lot in Indian curries as a thickening agent. The cashews in this dish add to the creamy texture of the dahl.

Finally, cashews add a mild yet nutty flavour to the curry making it much nicer than your average dahl.

Recipe to Serve with Dahl

There are many recipes that match nicely with dahl. Choose from some of these depending on whether you are vegan, vegetarian, or omnivore.

Lentil Curry Ingredients

Red Lentils

As mentioned, using red lentils decreases the cooking time of the dahl. I have chosen split red lentils which makes the dish even quicker. If you chose regular red lentils you will need to increase the cooking time by five minutes and add another 50g of tomato passata. Split red lentils are commonly found in the supermarket.

Kashmiri Chili

Kashmiri Chili is very different from regular chili powder. This type of chili gives an intense red colour to the curry. It’s also a much milder heat than other chilies and has a sweet earthy flavour.

Garam Masala

The best garam masala is made by you. Freshly ground garam masala is so far superior to the commercial brands on the supermarket shelf. The overpowering aroma of all the spices that make up Garam Masala cannot be described. You will also find that when you grind your own spice blend even one year later the aroma and flavor is far stronger than a freshly purchased commercial variety.

Use the store-bought garam masala for now, but promise yourself to mill your own blend one day and do the aroma test.

Red Lentil Curry FAQ

Can I substitute brown or black lentils?

Because the cooking times vary enormously depending on the type of lentil used it is best to only use red lentils in this recipe. You will also find that brown and black lentils require a different quantity of liquid to cook adequately.

What can I use instead of coconut oil?

If you don’t have coconut oil you can substitute it for any mild (lightly flavoured) oil. If you are not vegan you could also use ghee for this recipe.

What can I use instead of vegetable stock paste?

If you don’t have vegetable stock paste you can substitute the water and paste for any of the following;

• Campbells Vegetable Real stock liquid
• 1 tsp Massels vegetable stock powder and water
• 1/2 tsp of salt and water

Can I use yoghurt instead of coconut milk?

If you are not cooking for a vegan you can substitute coconut milk for natural yoghurt. It will change the flavour but it is a nice alternative.

Can I substitute cashews for another nut?

You can substitute the cashews for peanuts or almonds but the flavour and thickness of the red lentil curry will vary.

Let’s Connect!

I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.

For more Thermomix recipe inspiration LETS CONNECT on;

FACEBOOK
TWITTER INSTAGRAM  PINTEREST

Vegan Red Lentil Curry

Julie Carlyle

My red lentil curry is simple & delicious. Made using the Thermomix, it's "handsfree" & on the table in 30min. Try this creamy vegan lentil dish.

Print Recipe

Prep Time 5 mins

Cook Time 35 mins

Course Main, Main Course, Main Dish

Cuisine Indian

Servings 4 serves

Calories 477 kcal

Equipment

• Thermomix

Ingredients

 

MetricUS Customary

 

1x2x3x

• 230 g split red lentils
• 65 g raw cashew nuts
• 30 g coconut oil
• 15 g garlic
• 15 g ginger
• 1 tsp ground turmeric
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp Kashmiri chili powder
• 1 TBS vegetable stock paste
• 400 g water
• 500 g tomato passata
• 400 g full fat coconut milk
• 1 tsp garam masala
• 1/2 lemon juice only
• 10 g fresh coriander

Instructions

 

• Place the internal steam basket on the Thermomix and weigh in the lentils.
  230 g split red lentils
• Wash the lentils under tap water and reserve.
• Place the cashews in the TM Bowl. Mill 30sec/ Speed 9.
  65 g raw cashew nuts
• Remove and reserve the ground cashews
• Place the garlic and ginger in the TM Bowl. Chop 3 sec/Speed 9.
  15 g garlic, 15 g ginger
• Scrape down the TM bowl.
• Add the coconut oil to the TM bowl. Cook 5min/Vaaroma/Speed 1 (MC OUT)
  30 g coconut oil
• Add cumin, ground coriander, chili, and turmeric to the bowl. Cook 1 min/Varoma Speed 1 (MC OUT)
  1 tsp ground turmeric, 1 1/2 tsp ground cumin, 1 tsp ground coriander, 1 tsp Kashmiri chili powder
• Add water, tomato, and vegetable stock paste to the bowl. Blend 30 sec/ Speed 9.
  1 TBS vegetable stock paste, 400 g water, 500 g tomato passata
• Add lentils to the sauce. Cook 20 min/100/ Speed 2 (Reverse Blade)
• Add the coconut milk, garam masala and ground cashews. Cook 6 min/100/Speed 2.5 (Reverse Blade)
  400 g full fat coconut milk, 1 tsp garam masala
• To finish add the lemon juice and chopped coriander. Stir through by hand.
  1/2 lemon juice only, 10 g fresh coriander
• Serve with naan bread, roti, or rice.

Notes

Notes:

1. Kashmiri Chili powder is very different from regular chili powder. please so the story for substitution amounts.
2. 1 tsp of vegetable stock powder can be substituted for the Tablespoon of vegetable paste.
3. season with salt and pepper if desired. I haven’t included these as ingredients because I prefer the red lentil curry without salt or pepper.

Nutrition

Calories: 477kcalCarbohydrates: 30gProtein: 13gFat: 38gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 1317mgPotassium: 1038mgFiber: 8gSugar: 8gVitamin A: 874IUVitamin C: 15mgCalcium: 73mgIron: 9mg

Keyword Curry, Indian Curry, Thermomix curry, vegan, Vegan curry, vegetarian

Tried this recipe?Let us know how it was!