Vegan Challenge

Red Lentil Curry with Chutney


1 cup uncooked red lentils

4 tsp coconut oil

1 medium sweet onion, diced (about 2 cups)

3 medium cloves garlic, minced

2 tsp of ginger, minced

2 tbsp red curry paste

1 tbsp curry powder

1/2 tsp ground turmeric

1 tsp ground cumin

1/2 tsp fine sea salt

1 tsp cane or coconut sugar

14 oz can crushed tomatoes

14 oz can of chickpeas (drain & rinse)

3 cups basmati rice (brown if possible)

Cilantro (optional)

Apple Mango Chutney:

1.5 cups diced & peeled apples

1.5 cups diced and peeled mango

1/2 cup diced red bell pepper

1/2 cup finely chopped onion

1/2 cup coconut/cane sugar

1/4 cup white vinegar

1 tbsp fresh ginger, grated

1.5 tsp fresh lemon juice

1/4 tsp sea salt




  • Chutney:

    • In a medium saucepan add all ingredients except for lemon & salt and stir over medium heat for 15 minutes.​

    • Add lemon and salt - stir for another 2 minutes then cover & remove from heat.

  • Start the rice! Read package directions & cook the amount of servings you wish.​

  • Rinse the lentils then add them to a pot of water (3 cups) - Bring to a boil.

  • Cover and turn to low for 15 minutes or until cooked (add water if needed).

  • Strain the lentils and put aside (they might look like a paste at this point - no worries!)

  • In a large skillet, heat the oil, add onion, garlic, & ginger. Cook for 6 minutes.

  • Stir in the curry paste, curry powder, turmeric, cumin, salt & sugar. Turn up the heat for a minute until fragrant.

  • Stir in tomatoes, chickpeas, and cooked red lentils. Cook until desired temperature for eating.

  • Serve on a bed of rice, and top with warm chutney and fresh cilantro.

  • Serves 6 people - freeze if you have leftovers or keep in the fridge for 2-3 days.

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