Vegan Red Lentil Dahl Curry

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

Vegan Red Lentil Dahl Curry

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 Add to Shopping List Add to Collection

Prep Time 5

Cook Time 35

Course Main, Main Course, Main Dish

Cuisine Indian

Servings serves

Calories 477 kcal

Equipment

Thermomix

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/Varoma/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:

Kashmiri Chili powder is very different from regular chili powder. please so the story for substitution amounts.
1 teaspoon of vegetable stock powder can be substituted for the Tablespoon of vegetable paste.
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!