Can I use canned lentils instead of dried?

Oh honey, I've been there on lazy days. While you can use canned lentils (about 2.5 cups, drained), the texture won't be quite as nice. Dried lentils absorb all those amazing spices and coconut milk flavors as they cook. If you go canned, add them at the very end and just warm through - otherwise they'll turn to mush.

How can I make this less spicy?

My sister asked this after her first "whoops-too-much-curry-powder" incident. Cut the curry powder to 1 tbsp and skip the cayenne if you added any. Sweet potatoes or a spoon of coconut sugar also balance heat beautifully. Taste as you go - you can always add more spice, but you can't take it out.

Can I freeze individual portions?

Absolutely, This curry freezes like a dream - just portion into freezer-safe containers (leave some headspace) or zip-top bags laid flat. Thaw overnight in the fridge or zap straight from frozen (add 1-2 extra microwave minutes). Pro tip: write the date with a Sharpie - frozen food amnesia is real.

What if my curry gets too thick in the fridge?

No worries - it happens to mine too. Just stir in a splash of water or broth when reheating until it's your perfect consistency. The lentils keep absorbing liquid, so think of it as flavor concentration rather than a problem.

4-Day Vegan Lentil Curry Meal Prep That Saves Busy Lives -

Name: 4-Day Vegan Lentil Curry Meal Prep That Saves Busy Lives
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 cup dried lentils; 1 onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 can diced tomatoes; 1 can coconut milk; 2 tbsp curry powder; 1 tsp turmeric; 1 tsp cumin; 1 tsp salt; 2 cups vegetable broth; 2 tbsp olive oil

4-Day Vegan Lentil Curry Meal Prep That Saves Busy Lives

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A simple and nutritious lentil curry perfect for meal prep. Packed with protein and flavor, this vegan dish keeps well in the fridge.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Indian
Diet: Vegan

Ingredients

Scale

1 cup dried lentils
1 onion, diced
2 cloves garlic, minced
1 tbsp ginger, grated
1 can diced tomatoes
1 can coconut milk
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
1 tsp salt
2 cups vegetable broth
2 tbsp olive oil

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Instructions

Heat olive oil in a pot over medium heat.
Add onion, garlic, and ginger. Cook until soft.
Stir in curry powder, turmeric, and cumin. Cook for 1 minute.
Add lentils, diced tomatoes, coconut milk, and vegetable broth.
Bring to a boil, then reduce heat and simmer for 25 minutes.
Season with salt and serve or store for meal prep.

Notes

Store in airtight containers for up to 5 days.
Freeze portions for longer storage.
Serve with rice or naan.

Find it online: https://recipeszest.com/vegan-lentil-curry-meal-prep-recipe/