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. Coconut Pea Curry Recipe Gf Vegan Weeknight Dinner. 4. Oh, did I mention that it makes for fabulous leftovers? That said, many users have made it with peanut butter and enjoyed it. Stir in the coconut milk and almond butter, and cook for another 5 to 8 minutes, until thick and creamy. Plus, it’s creamy and indulgent but made with wholesome vegan ingredients. 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! Being a food blogger is great. © 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. Prep time: 10 minutes; Cook time: 35 minutes Total time: 45 minutes, 1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil, 2-inch piece of fresh ginger, peeled and minced or grated, 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric, 1/2 teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon), Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end), 1 cup (180-190g) red lentils, or split red lentils (the split variety will cook a bit quicker), 2 cups (480 mL) low-sodium vegetable broth, 1 14-ounce can (400-425g) crushed tomatoes, 1 13.5-ounce can (400 mL) full-fat coconut milk (see notes above for substitutes), 3 tablespoons unsweetened creamy almond butter, For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan. It’s easy and quick, making it a perfect weeknight dinner! 11 Best Curry Recipes Por Ndtv Food. Almond Butter. A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog. Pour in the vegetable broth and use a wooden spoon or spatula to scrape up any browned bits at the bottom of the pan. Vegetable Curry Recipetin Eats. 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. 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. But the food blogging life has its downsides. Turmeric. 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. Vegan Curry Simple. Secure the Instant Pot lid and set the Pressure Release to Sealing. 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. And why not? You can use regular red lentils, or red split lentils. If you can handle a moderate amount of heat, try one serrano pepper with the seeds intact. Grate or mince 1 1/2 tablespoons of the fresh stuff, and add it along with the garlic and ginger. 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. 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. My mom starts most Indian dishes with these ingredients (sometimes, onions too), so you can’t go wrong with this trio! Finally, stir in the lemon juice and cilantro, and turn off the heat. * If you can't tolerate spicy food whatsoever, you can omit the chili peppers. I began Rainbow Plant Life in 2016 as a platform to share mouthwatering vegan recipes that are nutritious, vibrant, and beautiful. Many readers have added sweet potatoes when adding the lentils (I recommend grating them so they melt into the texture-it’s so good! I’ve made it both ways, and it’s always delicious. Can I use another nut butter besides almond butter? Hello, and welcome! How to cook lentils and make them taste amazing! The almond butter brings another level of richness to this curry, in addition to a subtly sweet nuttiness that is just lovely. Food photography and food styling tips and tutorials. Health and happiness tips. 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). Finally, stir in the lemon juice and cilantro. And for a nut-free option, you can try tahini. 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. Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. This is the BEST red lentil curry you will ever try! Add the onions and cook until they are translucent, about 5 minutes. Food photography and food styling tips and tutorials. Health and happiness tips. 10 Vegetarian Indian Recipes To Make Again And The Wander Kitchen. www.rainbowplantlife.com. Once the pressure has released, open the pot and stir in the baby kale. Mix Veg Recipe Vegetable Mixed Curry. Then add the remaining 1 teaspoon kosher salt, the lentils, and coconut milk. This is the most flavorful Indian dal you will ever try! Once you sauté the aromatics for a few minutes, you can just toss everything in the Instant Pot and let the machine do its pressure cooking magic. Stir well to combine. But after the coconut milk cooks down for a few minutes, it transforms into a totally different dish. You could add in quick-cooking vegetables when adding the coconut milk, or for extra protein, you can add in a can of chickpeas at this time. This is THE dish that she would cook for any vegan sceptic! First, sauté the ginger, garlic, and chili peppers (and fresh turmeric, if using) in hot oil for about 2 minutes, until fragrant. 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! This is my secret ingredient! A deeply spiced Indian lentil stew that’s healthy, ... 2. Lemon Juice and Cilantro. Rinse the lentils in cold water until the water runs clear. www.rainbowplantlife.com. Add the butternut squash, vegetable broth, lentils, coconut milk, and cashew butter. 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. Most Indian lentil curry recipes contain turmeric. Summer Vegetable Curry Dishing Out Health. 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. That said, it’s totally fine to use ground turmeric in this recipe! Creamy Mushroom and Black Beluga Lentil Stew. It’s easy and quick, making it a perfect weeknight dinner! 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. Pick up these plant-based delights in store from 16 December, to enjoy with a cuppa or a glass of mulled wine (lots of our wines are vegan – look out for the label on the bottles). Our Plant Kitchen mince pies are made with a deliciously crisp vegan pastry, and filled with our classic fruit-filled spicy mincemeat. Red kuri squash, also known as hokkaido pumpkin, makes the prep work even easier because you don’t have to peel the skin. 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. Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Cook the onion for 4-5 minutes until lightly browned. Add the lemon or lime juice and the cilantro and stir to combine. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry. 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. Nisha, of Rainbow Plant Life, demonstrates how to make her vegan Red Lentil Curry. Add the lemon or lime juice and the cilantro and stir to combine. 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. Easy vegan recipes, healthy vegan recipes, vegan comfort food, vegan treats. Add the chopped butternut squash and stir to coat it in the spice mixture. Nourishing: This red lentil curry might be dangerously delicious and indulgent, but it's also quite nourishing. SAVE. Then, add the ground spices and cook for 30-60 seconds, stirring frequently to prevent burning. That said, it does freeze pretty well, and I’ve had many readers freeze it with good results. Vegan Red Lentil Curry . Store leftovers in the fridge for 3-4 days. A few notes on substitutions. Serve the butternut squash lentil curry over white rice or with flatbread. Another selling point: this curry is creamy and hearty AF, making it the perfect winter comfort food. And if you really like things on the spicy side, use two Serrano peppers, with seeds intact. All recipes are vegan and gluten-free. Vegan Red Lentil Curry Rainbow Plant Life. As for cashew butter? Vegan Red Lentil Curry — Rainbow Plant Life. © 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. 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. Once the timer goes off, allow a natural pressure release. 5/5 Visite Instant Pot Butternut Squash Lentil Curry — Rainbow Plant Life. This is what I do :). Vegetable Curry How To Cook In 3 Easy S Malaysian Chinese Style. If you can't tolerate spicy food whatsoever, you can omit the chili peppers. I'm a self-taught vegan chef, food blogger, photographer, and author of The Vegan Instant Pot Cookbook. Nisha starts by sautéing garlic, ginger and … While I love adding some whole spices to my Indian recipes, I wanted to keep this recipe weeknight friendly and very accessible. Reduce the heat to low and cover the pan with a lid. www.rainbowplantlife.com. Vegetable Curry How To Cook In 3 Easy S Malaysian Chinese Style. The garlic, ginger, and turmeric boast tons of antioxidant and anti-inflammatory properties, while the lentils make this a hearty, protein-packed meal. Make sure you use smooth almond butter, as it'll be harder to incorporate crunchy almond butter into the curry and you might end up with chunks of almond butter. It looks like ginger but its interior flesh is bright orange. Vegan Red Lentil Curry Rainbow Plant Life. 3. 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 . This is what infuses the dish with tons of flavor! That'll make it easier to whisk the milk into the curry. Naturally vegan, this Indian-influenced red lentil curry with pumpkin is incredibly healthy while still being hearty, filling, and so delicious. Serve the curry with rice and/or flatbread. 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). Also, as mentioned earlier, red split lentils will cook a bit more quickly than standard red lentils. 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. While you can definitely use the full-fat variety, I find that “lite” coconut milk is sufficient to yield a rich, creamy texture. This curry starts with fresh ginger, garlic, and green chili peppers to provide lots of those classic Indian flavors. Vegan Red Lentil Curry Rainbow Plant Life. Scoop the cashew butter on top but do not stir. For instance, I am always trying out new recipes, so I rarely get to make the same dish more than once or twice. The easiest way to mince fresh turmeric (and ginger) is by using a microplane or a small cheese grater. The cook time will vary slightly depending on the type of pan you use and the variety of lentils. Don't skimp on the garlic and ginger and spices. Add the baby kale and allow to cook for 1-2 minutes until wilted. 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). Instant Pot Butternut Squash Lentil Curry — Rainbow Plant Life 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? 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). You probably think of healthy, nourishing, and if we’re being honest, maybe even boring. I use full-fat canned coconut milk in this recipe, and I must say it’s an essential ingredient. It’s a nutritional superstar with anti-inflammatory and anti-bacterial properties. Creamy Coconut Lentil Curry The Endless Meal. 11 best vegetarian recipes easy veg ndtv food mixed vegetable curry recipe for chapathi rice mix. 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. Travel and lifestyle photography. Add in the lentils and the crushed tomatoes and mix well. Then add the garlic and ginger and cook for 1-2 minutes until lightly golden and fragrant. Select the Pressure Cook or Manual setting and set the cook time for 10 minutes. Then, add the ground spices and cook for 30-60 seconds, stirring frequently to prevent burning. 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. The split variety is more commonly available in South Asian grocery stores, and sold as masoor dal. 4/5 Visite- Creamy Lentil Winter Bake (Video) — Rainbow Plant Life. But to keep this curry on the lighter side, I opted for “lite” coconut milk instead of the full-fat variety. Originally published: April 9, 2018. 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! Flavorful beyond belief: It's packed with flavor thanks to the fresh garlic, ginger, and chili peppers, along with a generous dose of Indian spices. Regarding butternut squash, you can use any winter squash you like, such as kabocha squash or red kuri squash. Aromatics. Stir in the curry powder, turmeric, and cayenne (if using) until well incorporated. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. 10 Healthy Vegan Lentil Recipes. 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