Let’s talk about why I love this curry so much. Nourishing: This red lentil curry might be dangerously delicious and indulgent, but it's also quite nourishing. Vegan Curry Recipes Great British Chefs. This aromatic curry takes 10 minutes to prep and 35 minutes to cook. Travel and lifestyle photography. All recipes are vegan and gluten-free. Toss for 30-60 seconds until lightly browned and very fragrant. No-Bake Vegan Nutella Cake — Rainbow Plant Life. Bring the curry mixture to a boil, then reduce the heat, and simmer for about 30 minutes, until the lentils are tender and the squash is cooked through, stirring every few minutes. Pour in the vegetable broth and use a wooden spoon or spatula to scrape up any browned bits at the bottom of the pan. 11 best vegetarian recipes easy veg ndtv food mixed vegetable curry recipe for chapathi rice mix. And if you’re having trouble finding cashew butter, just substitute almond butter or tahini (peanut butter has a much stronger taste and might be overwhelming in this curry). This helps prevent the nut butter from sinking to the bottom and possibly triggering the Instant Pot burn warning. Plus, it’s creamy and indulgent but made with wholesome vegan ingredients. Regarding butternut squash, you can use any winter squash you like, such as kabocha squash or red kuri squash. Lo Simpson. 11 Best Curry Recipes Por Ndtv Food. And why not? But after the coconut milk cooks down for a few minutes, it transforms into a totally different dish. You can thank the full-fat coconut milk and the creamy almond butter for that. Add the chopped butternut squash and stir to coat it in the spice mixture. Add the lemon or lime juice and the cilantro and stir to combine. Vegan Red Lentil Curry — Rainbow Plant Life. With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog--Rainbow Plant Life--suggests, Nisha Vora shares nourishing recipes with her loyal followers daily. Can I use another nut butter besides almond butter? Vegan Red Lentil Curry Rainbow Plant Life. If you give this Vegan Red Lentil Curry recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below! It’s easy and quick, making it a perfect weeknight dinner! If you can't tolerate spicy food whatsoever, you can omit the chili peppers. Red kuri squash, also known as hokkaido pumpkin, makes the prep work even easier because you don’t have to peel the skin. Naturally vegan, this Indian-influenced red lentil curry with pumpkin is incredibly healthy while still being hearty, filling, and so delicious. This is the kind of comfort food that will nourish your soul and your body. If your can of coconut milk is not mixed well (i.e., the solid cream part is very distinct from the liquid part), you might want to first pour the milk into a large bowl and whisk to break up the clumps. Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy. 3. The cook time will vary slightly depending on the type of pan you use and the variety of lentils. This is the most flavorful Indian dal you will ever try! Then, add the ground spices and cook for 30-60 seconds, stirring frequently to prevent burning. Thai Red Curry Recipe With Vegetables Cookie And Kate. Vegan Curry Simple. If you can handle a little heat, use one Serrano pepper (remove the seeds) or one jalapeño pepper (keep the seeds; jalapeño peppers are less spicy than Serranos). Nisha starts by sautéing garlic, ginger and … Cook the onion for 4-5 minutes until lightly browned. This is what infuses the dish with tons of flavor! Summer Vegetable Curry Dishing Out Health. 10 Healthy Vegan Lentil Recipes. Many readers have added sweet potatoes when adding the lentils (I recommend grating them so they melt into the texture-it’s so good! Ground Indian Spices. How to cook lentils and make them taste amazing! If being able to prepare a delicious, healthy, and crowd-pleasing dinner on a weeknight with minimal work isn’t motivation enough to finally buy an Instant Pot, I don’t know what is. I began Rainbow Plant Life in 2016 as a platform to share mouthwatering vegan recipes that are nutritious, vibrant, and beautiful. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes. 1. This is THE dish that she would cook for any vegan sceptic! Another reason I love this curry so much is that it is incredibly flavorful (just as any good curry should be) but has a fairly minimal ingredient list and is made wit commonly available ingredients you likely already have in your pantry. Stir in the curry powder, turmeric, and cayenne (if using) until well incorporated. Red Lentils. My mom finishes many of her Indian dishes with these ingredients—the lemon juice adds a pop of freshness and livens the flavors, as well as helps balance the spices, while the cilantro adds flavor—so I usually finish my curries this way too. Cashew butter would be the next best option, as it’s equally creamy and neutral in taste. Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. It’s easy and quick, making it a perfect weeknight dinner! Serve the butternut squash lentil curry over white rice or with flatbread. © Copyright RainbowPlantLife 2019 | Design by Outlaw Creative, Apple Spice Baked Vegan Donuts, Apple Spice Vegan Donuts, Apple Spice Baked Donuts, Apple Spice Donuts, Vegan Apple Spice Baked Donuts, Vegan Apple Spice Donuts, Apple Cardamom Donuts, Vegan Apple Cardamom Baked Donuts, Vegan Apple Cardamom Donuts, Apple Spice Baked Vegan Doughnuts, Apple Spice Vegan Dougnuts, Vegan Apple Spice Vegan Doughnuts, Vegan Apple Spice Baked Doughnuts, nut-free, Instant Pot Butternut Squash Lentil Curry, Pressure Cooker Butternut Squash Lentil Curry, Slow Cooker Butternut Squash Lentil Curry, Vegan Butternut Squash Lentil Curry Instant Pot. ), as well as mushrooms or greens like spinach when adding the coconut milk. Scoop the cashew butter on top but do not stir. 1 1/2 tablespoons unrefined, virgin coconut oil, divided, 1 (2-inch) piece of fresh ginger, finely minced or grated, 1/2 teaspoon cayenne pepper (optional, for spiciness), 5-6 cups butternut squash, peeled and roughly chopped (if using stovetop method, cut into smaller cubes), 1 1/2 cups organic, low-sodium vegetable broth, 3 tablespoons cashew butter (can substitute with almond butter or tahini). Vegetable Curry How To Cook In 3 Easy S Malaysian Chinese Style. And for a nut-free option, you can try tahini. While I love adding some whole spices to my Indian recipes, I wanted to keep this recipe weeknight friendly and very accessible. As for cashew butter? Stir in the coconut milk and almond butter, and cook for another 5 to 8 minutes, until thick and creamy. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices. Mix Veg Recipe Vegetable Mixed Curry. Plus, it’s creamy and indulgent but made with wholesome vegan ingredients. When you hear lentils, you probably don't think of decadence. That'll make it easier to whisk the milk into the curry. Oh, did I mention that it makes for fabulous leftovers? Vegan Red Lentil Curry Rainbow Plant Life. 4. Finally, stir in the lemon juice and cilantro. Restaurant-Style Vegan Dal Tadka. Nisha, of Rainbow Plant Life, demonstrates how to make her vegan Red Lentil Curry. Then, add the ground spices and cook for 30-60 seconds, stirring frequently to prevent burning. Crushed Tomatoes. SAVE. Add in the lentils and the crushed tomatoes and mix well. Once the pressure has released, open the pot and stir in the baby kale. Updated: September 25, 2020. Travel and lifestyle photography. That said, many users have made it with peanut butter and enjoyed it. This butternut squash lentil curry starts with anti-inflammatory powerhouses ginger and turmeric, then gets a healthy dose of vitamin-rich butternut squash, followed by heart-healthy lentils and cashew butter, and finally a generous sprinkling of antioxidant-rich kale. 10 Vegetarian Indian Recipes To Make Again And The Wander Kitchen. No, it’s not a traditional ingredient in curries, but it does add a nice, rich creaminess, just like almond butter does in my Red Lentil Curry, which you all love so much. And if you want more than 90 incredible vegan Instant Pot recipes, be sure to order my 5-star-rated cookbook, The Vegan Instant Pot Cookbook! Vegetable Curry Recipetin Eats. Originally published: April 9, 2018. Hello, and welcome! The split lentils cook a bit quicker than the whole variety because their skins have been removed, but there isn’t a huge difference in cook time. Add the butternut squash, vegetable broth, lentils, coconut milk, and cashew butter. Vegan Red Lentil Curry . If you can't find fresh turmeric, just substitute 1 teaspoon ground turmeric and add it with the other ground spices. © Copyright RainbowPlantLife 2019 | Design by Outlaw Creative, Recipe roundup, Recipe roundups, Vegan Dessert, One-Pot Pumpkin Pasta (Vegan Pumpkin Alfredo), one-pot pumpkin pasta, one-pot vegan pumpkin pasta, one-pot vegan pasta, one-pot vegan alfredo, vegan pumpkin alfredo, Italian-inspired, nut-free, gluten-free, Gluten-Free. Mixed Vegetable Curry Recipe For Chapathi Rice Mix. My mom starts most Indian dishes with these ingredients (sometimes, onions too), so you can’t go wrong with this trio! I get to try out new recipes on a regular basis, my fridge is perpetually stocked, and I always have leftovers. I’ve probably only frozen this recipe once because it’s my partner’s favorite, so he usually eats it within a day or two. I’ve made it both ways, and it’s always delicious. Easy vegan recipes, healthy vegan recipes, vegan comfort food, vegan treats. Easy vegan recipes, healthy vegan recipes, vegan comfort food, vegan treats. Heat a deep, heavy skillet or a Dutch oven over medium-high heat. This is the BEST red lentil curry you will ever try! Yes! www.rainbowplantlife.com. Peanut butter might overwhelm the other flavors in this dish, but if it’s the only option you have, I recommend starting off with a smaller amount (1 1/2 to 2 tablespoons, instead of 3) and taste as you go. Food photography and food styling tips and tutorials. Health and happiness tips. Then add the garlic and ginger and cook for 1 minute, stirring frequently to prevent sticking. But to keep this curry on the lighter side, I opted for “lite” coconut milk instead of the full-fat variety. But, this Instant Pot Butternut Squash Lentil Curry was so good and so easy to make that not only did I make it more than once, I made it three times in just two weeks. I'm a self-taught vegan chef, food blogger, photographer, and author of The Vegan Instant Pot Cookbook. Here you’ll find colorful, delicious, even indulgent vegan recipes that will nourish your mind, soul, and body and inspire you to eat more plants. Almond butter is definitely not traditional in Indian curries, but many North Indian curries do rely on blended cashews to bring creaminess…so it’s not that different, right? 5/5 Visite Instant Pot Butternut Squash Lentil Curry — Rainbow Plant Life. I prefer to use crushed canned tomatoes (instead of diced tomatoes or fresh tomatoes) because I love their thick, saucy texture in a creamy curry. Thai Red Curry … SAVE. If you can handle a little heat, use one Serrano pepper (remove the seeds) or one jalapeño pepper (with the seeds), and if you really like things on the spicy side, use two Serrano peppers (with seeds intact). Most Indian lentil curry recipes contain turmeric. But, I'm here to change your perception of lentils with this ultra creamy, ultra indulgent Vegan Red Lentil Curry that comes together in a snap. It’s easy and quick, making it a perfect weeknight dinner! A deeply spiced Indian lentil stew that’s healthy, ... 2. * If you can't tolerate spicy food whatsoever, you can omit the chili peppers. Coconut Milk. The creaminess and high-fat content not only makes this curry extremely luxurious, but they are also necessary to balance the spice and tanginess in this curry. And if you really like things on the spicy side, use two Serrano peppers, with seeds intact. When I make this in a wide, shallow pan like this, the lentils get softened and cooked through more quickly (about 20-22 minutes) than when I use a soup pot or Dutch oven (closer to 30 minutes). Then add the remaining 1 teaspoon kosher salt, the lentils, and coconut milk. Creamy Mushroom and Black Beluga Lentil Stew. You’ll add the spices after sautéing the aromatics, and they need just 30 to 60 seconds to toast. That’s all there is to say about this easy Instant Pot Butternut Squash Lentil Curry, so I hope you give it a try and enjoy it! www.rainbowplantlife.com. Store leftovers in the fridge for 3-4 days. www.rainbowplantlife.com. Deglaze with the vegetable broth, then add in the red lentils and crushed tomatoes. Instant Pot Butternut Squash Lentil Curry — Rainbow Plant Life Plus, you'll stay full for hours due to the high content of healthy fat from coconut milk and almond butter. Serve the curry with rice and/or flatbread. A few notes on substitutions. You probably think of healthy, nourishing, and if we’re being honest, maybe even boring. The almond butter brings another level of richness to this curry, in addition to a subtly sweet nuttiness that is just lovely. This recipe has been a fan favorite for the last 2 years, so I figured it was time to update the blog post and give it a video too! But the food blogging life has its downsides. A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog. Then add the garlic and ginger and cook for 1-2 minutes until lightly golden and fragrant. It looks like ginger but its interior flesh is bright orange. The split variety is more commonly available in South Asian grocery stores, and sold as masoor dal. Select the Pressure Cook or Manual setting and set the cook time for 10 minutes. Select the Sauté setting on the Instant Pot and after a few minutes, add 1/2 tablespoon of the coconut oil, followed by the cumin seeds. 10-Ingredient Vegan Red Lentil Bolognese. Add the baby kale and allow to cook for 1-2 minutes until wilted. Can I use water instead of vegetable broth? The Instant Pot magically transforms plain old lentils into creamy morsels bathing in a velvety stew made of coconut milk and cashew butter. Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Another selling point: this curry is creamy and hearty AF, making it the perfect winter comfort food. This is what I do :). Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. recipes, Vegan Main Dishes, Dinner, Video Nisha Vora September 25, 2020 Vegan red lentil curry, gluten-free, soy-free, Indian cuisine, Indian Comments Vegan Chocolate Sweet Potato Milkshake . Thanks to the Instant Pot, there’s just 5ish minutes of hands-on cooking involved, so it’s one of those meals you can easily throw together on a weeknight. Our Plant Kitchen mince pies are made with a deliciously crisp vegan pastry, and filled with our classic fruit-filled spicy mincemeat. If you taste the curry before adding the coconut milk, you’ll notice it is quite acidic (from the tomatoes) and very spicy, almost too spicy to eat. Select the Sauté setting and heat for about 2 minutes or until the kale has wilted, then select Cancel. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry. Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. I use whole cumin seeds because I love the aroma and extra depth of flavor that whole spices bring to a curry, but if you don’t have cumin seeds, you can just use the same amount of ground cumin and add it along with the turmeric and curry powder (skip the first step). Plus, it’s creamy and indulgent but made with wholesome vegan ingredients. You can find fresh turmeric at Indian and Asian grocery stores, health food stores, and the produce department of stores like Whole Foods and Sprouts. That said, it does freeze pretty well, and I’ve had many readers freeze it with good results. 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