A delicious Red Lentil Curry Bowl that is warm and comforting. So easy to make and completely vegan, gluten-free, and packed with all the tasty spices.
I love Indian food. It’s warm, comforting, slightly spicy, and ooooh, that curry flavor is tasty. I decided to make a tasty curry bowl using red lentils because they cook faster than other lentils and it becomes nice and creamy mixed with the coconut milk. Served with some tasty veggies and then drizzled with a spiced tomato sauce really brings this dish home.
Make-Ahead
There are a few things that can easily be made ahead of time. For starters, both sauces can be made at least 2 days in advance and stored in the fridge until ready to serve. I just recommend serving the spiced tomato sauce at room temp so be sure to take it out while roasting the veggies or cooking the lentils.
You can also make ahead of the quinoa and serve that at room temp as well. I’ll sometimes make this portion in the morning, cover it and leave it on my stove. If needed, I’ll turn the stove on for about 5 minutes to warm.
Ingredients and Swaps
- Red Lentils
- Curry Powder
- Onions
- Cinnamon
- Tamari, can sub coconut aminos or regular soy sauce
- Coconut Yogurt, can sub for any plain yogurt
- Cherry Tomatoes
- Swiss Chard, can sub any green
- Sweet Potatoes
- Carrots
- Russet Potato
- Ginger
- Cumin
- Lime
- Cilantro
- Coconut Milk
- Quinoa
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There you have it, a delicious vegan and gluten-free bowl that is so simple to make and packed with so much flavor. You don’t want to miss making this one.
If you give this Red Lentil Curry Bowl recipe a try, please let me know what you think by commenting and rating it below. I’d appreciate your feedback.
XO,
Natalie
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Red Lentil Curry Bowl
Red Lentil Curry Bowl
Ingredients
- RED CURRY LENTILS
- 2 cups dried red lentils
- 1 yellow onion chopped
- 2 garlic cloves chopped
- 1¼ cups canned coconut milk
- 3 cups water
- 1½ tbsp ground ginger
- 1 tsp yellow curry
- salt and pepper to taste
- ½ tsp cumin
- ½ tsp turmeric
- 2 tbsp olive oil
- QUINOA
- 1½ cups quinoa cooked
- VEGETABLES
- 1 jeweled sweet potatoes cut into 1/2-inch thick moons
- 5 long carrots peeled, sliced lengthwise, then in half
- 1 russet potato roughly peeled, and cut into 1/2-inch thick moons
- 1/2 tsp garlic powder
- 8 cups swiss chard
- salt and pepper to taste
- 2 tbsp olive oil
- SPICED TOMATO SAUCE
- 2 pints or containers of cherry tomatoes
- 1 tsp ground cumin
- 1 tsp ground cinamon
- ½ tsp ground ginger
- 1 tsp coconut sugar
- 2 tbsp cilantro
- 2 tbsp fresh lime juice
- 1 tsp olive oil
- salt and pepper to taste
- COCONUT YOGURT
- 2 containers of plain culina yogurt or any coconut yogurt
- 2 tsp cilantro minced
- 2 tsp mint minced
- ½ lime grated and juiced
- salt for taste
Instructions
- Preheat oven to 400°
- Cook the quinoa according to the package. Seta side.
- For the coconut yogurt: In a small bowl, whisk together all the ingredients and store in the fridge until ready to serve.
- For the Spiced Tomato Sauce: on baking sheet, add all the ingredients and roast in the oven for about 25-30 minutes. Remove and add them to a blender and blend until smooth. Set aside.
- On another large baking sheet, add all the vegetables EXCEPT the chard, 1 tbsp of olive oil, salt, pepper, and toss together. Spread on the baking sheet and roast for about 15-20 minutes.
- For the Red Lentil Curry: In a medium pot set to medium heat, add the onions and olive oil and sautee for about 5 minutes. Next, add in the garlic and toss for 30 seconds. Add in the lentils, coconut milk, ginger, and all the remaining ingredients, bring to a boil, reduce the heat to low, and simmer for about 15 minutes.
- Lastly, in a large skillet set to medium heat, add the remaining 1 tbsp olive oil, cook the swiss chard and season with garlic powder, salt and pepper. Sautee for about 5 minutes or until soft.
- To serve, add your quinoa in a large bowl, then top with the lentils, and and roasted veggies. Add the chard and top with the spiced tomato sauce and cocnut yogurt. Serve and enjoy!
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