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Overhead image of red lentil curry in an Indian serving bowl on a wooden board. Dish served with roti and coriander

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.
4.75 from 4 votes
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Course Main, Main Course, Main Dish
Cuisine Indian
Servings 4 serves
Calories 477 kcal

Equipment

Ingredients
 
 

  • 230 g split red lentils
  • 65 g raw cashew nuts
  • 30 g coconut oil
  • 15 g garlic
  • 15 g ginger
  • 1 teaspoon ground turmeric
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Kashmiri chili powder
  • 1 TBS vegetable stock paste
  • 400 g water
  • 500 g tomato passata
  • 400 g full fat coconut milk
  • 1 teaspoon garam masala
  • ½ 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 teaspoon ground turmeric, 1 ½ teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon 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 teaspoon garam masala
  • To finish add the lemon juice and chopped coriander. Stir through by hand.
    ½ 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 teaspoon 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
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