This is by far my favorite dish I’ve ever made. I eat it at least twice a week and love it more and more each time. It’s simple and quick to make. This dish has an intense flavor and will break the notion of vegan food being bland and flavorless. If you’re ready for a spicy and filling dish then just keep reading.
Makes enough for 2 people with some leftovers
- 2 cloves garlic diced
- 1/2 Tbsp white onion diced
- 1 Tbsp vegetable oil
- 1/2 a can of sweet yellow corn, you can substitute fresh or frozen corn
- 1/2 a bag of your favorite frozen vegetables. I use broccoli and carrots or a mushroom blend.
- 1 cup of dried red lentils
- 3 cups of water or veggie stock
- 1 green onion
- 2 tsp of paprika
- 1 ½ tsp turmeric
- 1 tsp of curry powder
- pinch of salt and pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- Optional: Add in red pepper flakes if you’re looking to spice up the dish.
- 2 cups jasmine rice, you can substitute this for whatever rice you want
- 4 cups water
- Heat a nonstick pan over medium-high heat.
- Add in the oil when the pan is warmed up, then add in your onions and garlic.
- Give those a minute or two to brown up and start to caramelize. After that, add in your spice blend and stir that around for 20-30 seconds. Giving a light toast on your spices will add some amazing flavor and fill up your house with a beautiful aroma.
- Add in your red lentils. Be sure to rinse and inspect them before hand. Sometimes tiny rocks get through the sorting and wind up in the bags!
- Add in your frozen veggies
- Add in your water or veggie stock. I use enough to make sure the lentils are barely submerged
- Reduce the heat until the pan is at a slow simmer.
- At this point, you want to get your rice going. Simply add in 2 cups of rice and 4 cups of water in a pot with a lid and put it on the stove over high heat. Once it starts to boil reduce to low heat with the lid still on and let it steam for about 15 minutes. If you like your rice grainier, subtract a half cup of water. If you want it more sticky, add in half cup more of water.
- After about 10-15 minutes your curry will be close to finished. Be sure to stir it around a lot so it doesn’t burn to the bottom of the pan. The red lentils should turn into a paste when they are ready. If you can still see the small little circles then add in another half cup of water or veggie stock and stir.
- You will know you are done when the curry is like a thick paste. Once you’re at this point turn the heat off and get ready to plate.
- Place a scoop of white rice on the bottom, then top it with equal parts red lentil curry. Garnish with your green onions and you’re ready to enjoy a dish packed with flavor and nutrition.
Some fun variations we add to this dish!
- Jess loves to put maple syrup over the top to add a little sweet and spicy flavor.
- Alan loves to add nutritional yeast and hot sauce to turn up the heat!