low fodmap ✓ | vegan ✓| gluten-free ✓ | soy-free ✓ | yeast-free ✓ | vegetarian ✓ | egg-free ✓ | dairy-free ✓
This Low FODMAP Vegan Lentil Curry is a vegan and easier-to-digest alternative to a traditional creamy lentil curry. It takes less than an hour to make, and it is the perfect speedy dinner recipe.
Low FODMAP Vegan Lentil Curry Recipe.
This curry is super creamy, hearty, bursting with flavor, comforting, and incredibly delicious!
What ingredients you will need to make this Low FODMAP Vegan Lentil Curry:
- garlic infused oil
- fresh ginger
- turmeric
- ground cumin
- curry powder
- chilli
- gram masala
- canned lentils
- vegetable broth
- crushed tomatoes
- coconut milk
- peanut butter
- lemon
- fresh cilantro
How to make this curry:
This curry comes together in no time and doesn’t require much effort from you, and this is the winning combination for any recipe!
To make this curry you will need to follow 2 steps:
STEP 1 – MAKE THE AROMATICS
Heat a large, deep skillet or large saucepan over medium-high heat and add the garlic-infused oil. Once the oil is shimmering, add the ginger, fresh turmeric (if using), and cook for 2 minutes, stirring frequently to prevent burning. 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. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along with the rest of the spices.
STEP 2- ADD IN THE REST OF THE INGREDIENTS
Pour in the vegetable broth and crushed tomatoes, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Simmer for 10-15minutes, then add the canned lentils (make sure to rinse them well before adding them).
Stir in the coconut milk, peanut butter, along salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
Finally, stir in the lemon juice and cilantro, and turn off the heat. Serve the curry with rice and/or this gluten-free naan and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.
How to store leftovers?
You can store leftovers of this curry in an airtight container in the fridge for up to 2 days. This curry is also freezer-friendly, and you can freeze it for up to 1 month.
*FODMAP Tips:
Use canned lentils. Canned legumes/pulses have lower FODMAP content because the water-soluble Oligos-GOS and fructans leach out of the bean. Just make sure to rinse them well before using them.
Make sure to use low FODMAP gram masala and curry powder that doesn’t contain onion or garlic powder. If you can’t find that in your supermarket, consider making them yourself. I like making this curry powder and this gram masala.
Canned coconut milk is low FODMAP in 60g per serving. This recipe uses 200g coconut milk but serves 4 portions, (which means 50g per portion)
Low FODMAP Vegan Lentil Curry
Ingredients
- 2 tbsp garlic infused oil
- 2 inch piece of fresh ginger peeled and minced or grated
- 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriande
- 1 tsp chilli powder
- 2 tsp curry powder * see FODMAP tips in thr article above
- 1 tsp gram masala * see FODMAP tips in the article above
- 200 ml (1 cup) vegetable broth
- 220 g (1 cup) crushed tomatoes
- 200 ml (1 cup) canned coconut milk
- 200 g (2¾ cups) canned lentils (rinsed & drained) * see FODMAP tips in the article above
- 1 Tbsp peanut butter
- 1/2 lemon (juiced)
- fresh cilantro
Instructions
- Heat a large, deep skillet or large saucepan over medium-high heat and add the garlic-infused oil. Once the oil is shimmering, add the ginger, fresh turmeric (if using), and cook for 2 minutes, stirring frequently to prevent burning
- 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. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along with the rest of the spices.
- Pour in the vegetable broth and crushed tomatoes, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Simmer for 10-15minutes, then add the canned lentils (make sure to rinse them well before adding them).
- Stir in the coconut milk, peanut butter, along salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
- Finally, stir in the lemon juice and cilantro, and turn off the heat. Serve the curry with rice and/or this gluten-free naan and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.
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