Vegan Lensie Kerrie met Bone
A deeply satisfying, nourishing curry made with tender red lentils that soften into a beautifully rich, velvety sauce, combined with plump kidney beans that hold their shape and add wonderful texture. Slowly simmered in a fragrant tomato-onion base warmed with curry, ginger, garlic, and aromatic spices until thick and generously flavoured. Hearty, wholesome, and naturally creamy without dairy — every spoonful delivers warmth, depth, and comforting substance. Delicious served with rice, bread, or as a filling meal on its own. Completely plant-based and free from all animal ingredients.
Shared by semy
Time
40 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Base & Aromatics;
- 1 large onion — finely diced.. 3 cloves garlic — minced
- 1 tbsp fresh ginger — grated.. 2 tbsp vegetable oil
- 1 tsp mustard seeds.. ½ tsp cumin seeds
- #Spices;
- 2 tbsp medium curry powder — adjust heat to taste
- ½ tsp ground turmeric.. ½ tsp ground coriander
- ¼ tsp chilli powder — optional, for extra warmth
- Salt and black pepper — to taste
- #Lentils, Beans & Liquids;
- 250 g red lentils — rinsed well
- 1 can (400 g) kidney beans — drained and rinsed
- 400 g diced tomatoes (fresh or canned).. 400 ml vegetable stock
- 150 ml water — or extra stock.. 1 tsp cane sugar — to balance acidity
- 1 tbsp lemon juice
- #Garnish;
- Fresh coriander — chopped
- Lemon wedges — to serve
👩🍳 Instructions
- 1
Sauté the aromatics: Heat oil in a large pot over medium heat. Add mustard seeds and cumin seeds — allow to sizzle briefly. Add onion and cook 5–7 minutes until soft and translucent. Stir in garlic, ginger, curry powder, turmeric, coriander and chilli powder. Cook gently 1–2 minutes until spices release their fragrance.
- 2
Simmer the lentils: Add diced tomatoes, vegetable stock, water, rinsed red lentils, sugar, salt and pepper. Stir well and bring to a gentle boil. Reduce heat to low, cover, and simmer 20 minutes until lentils are fully softened and the mixture has thickened into a rich sauce — stir occasionally to prevent sticking.
- 3
Add the beans: Stir in kidney beans and continue to simmer uncovered for 5–10 minutes more until heated through and the sauce reaches your preferred thickness.
- 4
Finish and adjust: Stir in lemon juice and fresh coriander. Taste and adjust salt, spice, acidity or sweetness as needed. If sauce is too thin, simmer a few minutes longer to reduce.
- 5
Serve: Enjoy hot with basmati rice, roti, or crusty bread, garnished with extra coriander and a squeeze of fresh lemon juice.