Vegan Dahl (Curry Lentils) Recipe by icancervive10
 icancervive10 @cook_3379905 The warm aromatics in this dish will have your neighbors wishing for an invitation to dinner. The warm aromatics in this dish will have your neighbors wishing for an invitation to dinner. Vegan Dahl (curry lentils) Share its first Cooksnap! The warm aromatics in this dish will have your neighbors wishing for an invitation to dinner. The warm aromatics in this dish will have your neighbors wishing for an invitation to dinner. Ingredients 30-40 minutes 1 large onion, diced 4 cloves garlic, minced 2 tsp fresh grated ginger 2 large carrots, sliced into rounds or diced 1 can fire roasted diced tomatoes (14oz) 2 tsp each cumin, turmeric, curry powder, graham masala 1 tsp pepper 4 cups low sodium vegetable broth 1 lb dry lentils (soaked in warm water for 15 minutes) 1 can coconut milk (16oz) 1 lb fresh baby spinach 1 large onion, diced 4 cloves garlic, minced 2 tsp fresh grated ginger 2 large carrots, sliced into rounds or diced 1 can fire roasted diced tomatoes (14oz) 2 tsp each cumin, turmeric, curry powder, graham masala 1 tsp pepper 4 cups low sodium vegetable broth 1 lb dry lentils (soaked in warm water for 15 minutes) 1 can coconut milk (16oz) 1 lb fresh baby spinach Cooking Instructions 30-40 minutes 1 In large pot sauté onion 2 Add garlic, carrots and ginger. Mix and sauté until aromatic and onions are translucent 3 Drain lentils and add to pot 4 Add tomatoes, broth and spices 5 Cover and simmer on low about 30 minutes or until carrots and lentils are soft 6 Take off heat and add coconut milk and spinach. Stir well and serve after spinach is wilted 1 In large pot sauté onion 1 In large pot sauté onion 2 Add garlic, carrots and ginger. Mix and sauté until aromatic and onions are translucent 2 Add garlic, carrots and ginger. Mix and sauté until aromatic and onions are translucent 3 Drain lentils and add to pot 3 Drain lentils and add to pot 4 Add tomatoes, broth and spices 4 Add tomatoes, broth and spices 5 Cover and simmer on low about 30 minutes or until carrots and lentils are soft 5 Cover and simmer on low about 30 minutes or until carrots and lentils are soft 6 Take off heat and add coconut milk and spinach. Stir well and serve after spinach is wilted 6 Take off heat and add coconut milk and spinach. Stir well and serve after spinach is wilted Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on June 03, 2025 23:28 Started cooking/baking with Gram just as soon as I was old enough to stand in a chair, with her apron tied around my chest. Made my first solo Thanksgiving meal at age 8. Putting a new flair on classic nothern New England style cooking. Comments Similar Recipes Vegan Vegetable Curry Vegan Vegetable Curry When I went to India I had such an amazing cheese curry that I literally cried tears of joy. When I came home I wanted to try to re-create it myself so went to the supermarket to buy ingredients when I came across a really nice avocado. So I decided to use that instead of the cheese on a spur-of-the-moment decision. You will still get a delicious curry whether you let it simmer for a long time or not. Ginger has a very strong presence in most dishes so if you don't like it very much grate it and get the juice or cut it up in a food processor. For 2 servings. Recipe by Tokurai cookpad.japan Vegan thai red curry Vegan thai red curry Red curry is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetables. Ankita Chakraborty Egg & Lentil Curry Egg & Lentil Curry I love Delia Smith's recipes. This recipe is based on one of her recipes (from her Vegetarian Collection) that I cooked so many times I learned it by heart. It was my husband's favourite meal, but it had loads of ingredients. Now I have less time to make it, I decided to strip it back. It still tastes good, maybe not as complex as Delia's, but a pretty good copy. *Lime pickle is an Indian condiment, which should be available to buy from Asian grocers. Celeste Vegan Kabocha Squash & Lentil Curry Vegan Kabocha Squash & Lentil Curry This is one of my recipes from my mild curry series. Store-bought curry powder is fine. Lentils don't have to soak and boil quickly. If you're using a different type of beans, bring them to a boil before using. Use whatever you like for the dashi and greens. I use olive oil, since it's good at absorbing vitamins and bringing out a richer flavor. Recipe by goodaroro cookpad.japan Vegan Vegetable Curry Vegan Vegetable Curry When I went to India I had such an amazing cheese curry that I literally cried tears of joy. When I came home I wanted to try to re-create it myself so went to the supermarket to buy ingredients when I came across a really nice avocado. So I decided to use that instead of the cheese on a spur-of-the-moment decision. You will still get a delicious curry whether you let it simmer for a long time or not. Ginger has a very strong presence in most dishes so if you don't like it very much grate it and get the juice or cut it up in a food processor. For 2 servings. Recipe by Tokurai cookpad.japan Vegan Vegetable Curry Vegan Vegetable Curry When I went to India I had such an amazing cheese curry that I literally cried tears of joy. When I came home I wanted to try to re-create it myself so went to the supermarket to buy ingredients when I came across a really nice avocado. So I decided to use that instead of the cheese on a spur-of-the-moment decision. You will still get a delicious curry whether you let it simmer for a long time or not. Ginger has a very strong presence in most dishes so if you don't like it very much grate it and get the juice or cut it up in a food processor. For 2 servings. Recipe by Tokurai cookpad.japan Vegan thai red curry Vegan thai red curry Red curry is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetables. Ankita Chakraborty Vegan thai red curry Vegan thai red curry Red curry is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetables. Ankita Chakraborty Egg & Lentil Curry Egg & Lentil Curry I love Delia Smith's recipes. This recipe is based on one of her recipes (from her Vegetarian Collection) that I cooked so many times I learned it by heart. It was my husband's favourite meal, but it had loads of ingredients. Now I have less time to make it, I decided to strip it back. It still tastes good, maybe not as complex as Delia's, but a pretty good copy. *Lime pickle is an Indian condiment, which should be available to buy from Asian grocers. Celeste Egg & Lentil Curry Egg & Lentil Curry I love Delia Smith's recipes. This recipe is based on one of her recipes (from her Vegetarian Collection) that I cooked so many times I learned it by heart. It was my husband's favourite meal, but it had loads of ingredients. Now I have less time to make it, I decided to strip it back. It still tastes good, maybe not as complex as Delia's, but a pretty good copy. *Lime pickle is an Indian condiment, which should be available to buy from Asian grocers. Celeste Vegan Kabocha Squash & Lentil Curry Vegan Kabocha Squash & Lentil Curry This is one of my recipes from my mild curry series. Store-bought curry powder is fine. Lentils don't have to soak and boil quickly. If you're using a different type of beans, bring them to a boil before using. Use whatever you like for the dashi and greens. I use olive oil, since it's good at absorbing vitamins and bringing out a richer flavor. 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