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Vegan Tomato Curried Lentils

by 2 Comments

Vegan Tomato Curried Lentils!

I have been loving lentils lately. After developing my Sweet Potato Lentil Curry recipe, I wanted to create another recipe featuring lentils that I could add to my rotation of meals. I went a little more simple with these Vegan Tomato Curry Lentils, but they’re still packed with flavour. These are great as a main meal served over brown rice with a side of veggies, but they would also make a nice side dish.

Lentils are a great source of iron and plant-based protein, and they’re also abundant in minerals and vitamins. By serving this meal with a side of your favourite veggies, it becomes a great balanced meal that will leave you feeling full and satisfied. It’s been perfect on these chilly rainy days we’ve been having during these last few weeks of winter.

For more of my favourite curry recipes, try my Sweet Potato Lentil Curry, Tomato Coconut Chickpea Curry, or my Pumpkin Curry with Chickpeas!

Vegan Tomato Curried Lentils

Laura Brining
Easy vegan tomato curried lentils!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 1 teaspoon olive oil
  • 3 cloves garlic minced
  • 1 medium onion diced
  • One 680 ml can of tomato sauce
  • 2 cups dried lentils
  • One 400ml can of coconut milk
  • 1 cup of water
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon curry powder

Instructions
 

  • Heat olive oil in a large pot over low-medium heat. Add the garlic and onions and cook until translucent, about 3-5 minutes.
  • Add the tomato sauce, lentils, coconut milk, water and seasonings. Stir until combined. Let simmer with the lid on for about 30 minutes, until the lentils are soft and the liquid is absorbed.
  • Serve over rice with your favourite veggies.
  • *Note: I pre-soak my dried lentils in advance to help with digestion. This step is not necessary. If you are adding un-soaked lentils you may need to add additional water to reach your desired consistency.

Vegan Tomato Curried Lentils

Vegan Sweet Potato Lentil Curry

by 26 Comments

Vegan Sweet Potato Lentil Curry!

I just re-discovered how much I love lentils thanks to this meal! They’re soft and super flavourful in this Vegan Sweet Potato Lentil Curry. This curry is perfect served over brown rice and makes a quick and easy dinner that is both vegan and gluten-free. It’s also perfect for meal prepping and stores great in the fridge for up to a week.

This meal is super nourishing. The sweet potatoes add lots of vitamin A which is great for skin health and much needed as we come out of the winter months! This meal is also macronutrient balanced with the addition of healthy carbohydrates, protein from the lentils, and healthy fats from the coconut milk. You could also sprinkle on some hemp hearts for a crunchy topping loaded with additional protein and healthy omega-3.

For more vegan curry recipes, try my Tomato Coconut Chickpea Curry or my Pumpkin Curry with Chickpeas!

Vegan Sweet Potato Lentil Curry

Laura Brining
A vegan sweet potato and lentil curry!
4.93 from 14 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1/2 cup dried brown lentils soaked and drained, if desired
  • 2 cups sweet potato cubed
  • One 398 ml can of tomato sauce
  • 1 cup of water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • One 400 ml can coconut milk

Instructions
 

  • Heat olive oil in a pan over medium heat. Add the onion and garlic and simmer until soft, about 3-5 minutes.
  • Add the dried lentils, cubed sweet potato, tomato sauce, water, salt, pepper, turmeric, curry powder, and coconut milk. Stir to combine. Reduce heat to medium-low and simmer until the lentils and sweet potato are fully cooked, about 30 minutes.
  • Note: I pre-soaked and drained my lentils in advance to aid with digestion. This step is not necessary, however, you may need to add slightly more water if your lentils are not pre-soaked. I suggest cooking the lentils and then adding additional water if necessary.
  • Serve over rice.

vegan sweet potato lentil curry

 

Tomato Coconut Chickpea Curry

by 2 Comments

Tomato Coconut Chickpea Curry!

Happy New Year! Thank you so much to everyone who has supported Live Simply Healthy and followed along in 2018, and thank you to every new reader joining me in 2019. I love creating healthy vegan, gluten-free, and refined sugar-free recipes and sharing them with you all to enjoy. I love hearing your feedback and seeing your creations – so please join me on Instagram if you haven’t already!

What better way to kick off the new year than with a super simple and healthy recipe?! This Tomato Coconut Chickpea Curry is so quick to make, and its perfect to help you stay on track with eating healthy throughout the week – especially if you make it in advance at the start of the week. I like to make a batch of this (sometimes even a double batch) and then I have it on hand all week long for quick dinners.

This curry is oh so creamy, and I think it’s my best curry I’ve made so far. It is so simple, but the flavours work perfectly together. The fresh tomatoes simmered in coconut milk pair perfectly with the warming spices. This curry is vegan and gluten-free. I like to serve it over brown rice, but basmati would be delicious here as well.

For more warming winter meal inspiration, check out my White Bean Soup with Mushrooms and Potatoes, Chipotle Chili, or Pumpkin Curry.

Wishing everyone a healthy and happy 2019!

Tomato Coconut Chickpea Curry

Laura Brining
A creamy Tomato Coconut Chickpea Curry!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 2 teaspoons olive oil
  • 3-4 cloves garlic minced
  • 2 medium onions diced
  • 6 medium tomatoes chopped (I used on the vine tomatoes)
  • Two 400 ml cans of coconut milk
  • 1 teaspoon curry powder
  • 2 teaspoons turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • Two 540 ml cans of chickpeas rinsed and drained
  • 2 handfuls spinach optional

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the garlic and onion. Saute until translucent, about 3-5 minutes. Add the chopped tomatoes and simmer until soft, about 10 minutes.
  • Add coconut milk, curry powder, turmeric, garam masala, pepper, salt, and cornstarch. Whisk until combined. Add the chickpeas. Bring to a low boil and simmer until slightly thickened, about 10 minutes.
  • Add the spinach 2-3 minutes before serving.
  • Serve over brown rice.