Vegan Red Lentil Curry

This vegan red lentil curry is easy, flavorful, and healthy. The sauce is made with tomato passata and homemade cashew cream. Serve it with fluffy basmati rice and soft naan!

Course Main Course

Cuisine Vegan

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 412kcal

Author Bianca Haun | Elephantastic Vegan

Equipment

Ingredients

Cashew Cream

1/4 cup cashews raw, roasted, salted, unsalted, everything is okay!
1/2 cup water

Red Lentil Curry

1/2 cup dried red lentils = 1 1/2 cups cooked red lentils
1/2 teaspoon whole caraway seeds
1/2 teaspoon black mustard seeds
1 tablespoon canola oil
1 small yellow onion chopped
1 small red onion chopped
1/2 teaspoon salt + more to taste
1 teaspoon garam masala
1 teaspoon ginger powder
1 cup tomato passata/purée (see notes)
3/4 cup homemade cashew cream (see step 1)
1 tablespoon lemon juice
2 tablespoons parsley chopped + more to sprinkle on top

US Customary - Metric

Instructions

Soak the cashews in water for at least 10 minutes while cooking the lentils. Then, when we need the cashew cream in step 5, blend cashews and water to make the cream.
Cook the lentils in water until soft. This will take about 10 minutes. Then drain and set them aside.
Crush the caraway and black mustard seeds in a mortar and pestle or spice grinder.
Add the chopped onions and crushed caraway and black mustard seeds into a pan with oil. Let them cook over medium to high heat until the onions are soft. Then add the cooked lentils, salt, garam masala, and ginger powder. Give it a stir and let it cook further for about 5 minutes.
Reduce the heat, and add the tomato passata, cashew cream, fresh parsley, and lemon juice. Give it a good mix. Let it cook until warm. Add more salt and spices to taste, you can also add chili powder if you want it spicy.
Sprinkle the curry with a bit more fresh parsley, and serve it with basmati rice and homemade naan.

Notes

I used store-bought tomato passata/purée (with salt, no additional herbs) for this recipe - it's often canned or in cartons, not to confuse with tomato paste, which is thicker in consistency. You can also use crushed canned tomatoes instead.

Nutrition