Go Back
Red Lentil Curry Bowl

Red Lentil Curry Bowl

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method

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

Method
 

  1. Preheat oven to 400°
  2. Cook the quinoa according to the package. Seta side.
  3. For the coconut yogurt: In a small bowl, whisk together all the ingredients and store in the fridge until ready to serve.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!