Curries are simply a category of dishes made with a mix of savory spices. While you can make your own curry powder, it’s easy to find in the spice section at most grocery stores. Keep it on-hand to whip up a quick dish. Just a little bit adds a ton of flavor! This curry makes an excellently filling meal and comes together easily!
One-Pot Lentil Curry [Vegan]
Calories
244
Serves
4
Cooking Time
40
Ingredients You Need for One-Pot Lentil Curry [Vegan]
- 2 teaspoons curry powder
- 3 garlic cloves, minced
- 1 onion, diced
- 1 green apple, chopped
- 1 inch fresh ginger, minced or 1 tsp powdered ginger
- 1/4 cup fresh cilantro, chopped
- 2 sweet potatoes, chopped into 1/2 inch cubes
- 1 cup lentils, rinsed (red or brown)
- 1 cup vegetable broth
- 4 cups water
- 1 cup soy milk (or other non-dairy milk) unsweetened
- 1 lime, juiced or 1 tablespoon
- salt to taste
- ground black pepper to taste
How to Prepare One-Pot Lentil Curry [Vegan]
- Heat a large soup pot over medium heat. Add curry powder and let cook 1 minute, until fragrant.
- Add garlic, onions, green apple, ginger and cilantro, saute for 1-2 minutes, stirring continuously.
- Add all remaining ingredients, except lime juice. Once beginning to boil, reduce heat to low, cover and let simmer for 30 minutes, stirring occasionally.
- Remove from heat, add lime juice and puree using an immersion blender. If too thick, add 1-2 tablespoon of additional soy milk.
- Enjoy topped with red pepper flakes, cilantro, pepitas or shredded coconut.
Notes
If you don't have an immersion blender, let soup cool and transfer to a blender to puree. The color of your curry will depend on the color of lentils used.
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Nutritional Information
Per Serving: Calories: 244 | Carbs: 39 g | Fat: 6 g | Protein: 10 g | Sodium: 111 mg | Sugar: 9 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
About The Author
Natalie Martin MS, RD and Lexie Staten MS, RD
See My Recipes Wholly Plants is co-authored by Registered Dietitians and sisters who are
passionate about sharing the what, why, and how of a whole-food, plant-based diet. Their professional credentials provide them with the tools to understand and incorporate the evidence that food influences health. Their background as farm girls gives them a unique, big-picture perspective about where food comes from and how it affects the planet. Their love of all things food motivates them to create delicious, beautiful dishes.
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