Description
This easy and healthy lentil curry is a flavorful, comforting dish perfect for a nutritious weeknight meal. Packed with protein-rich lentils, aromatic spices, and creamy coconut milk, it offers a satisfying vegan and gluten-free option that is simple to prepare and full of vibrant Indian-inspired flavors.
Ingredients
Scale
Base Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Main Components
- 1 cup dried brown or green lentils, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 can (13.5 ounces) coconut milk
- 2 cups vegetable broth or water
Seasoning and Garnish
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups baby spinach or chopped kale
- Juice of 1/2 lemon
- Chopped fresh cilantro for garnish
Instructions
- Sauté Aromatics: Heat the oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Toast Spices: Add the curry powder, ground cumin, turmeric, paprika, and cayenne pepper (if using) to the pot. Stir thoroughly to coat the onions and toast the spices for about 30 seconds to bring out their flavors.
- Add Lentils and Liquids: Stir in the rinsed lentils, diced tomatoes with their juice, coconut milk, and vegetable broth or water. Season with salt and black pepper. Mix well and bring the mixture to a boil.
- Simmer the Curry: Reduce the heat to low and partially cover the pot. Let the curry simmer gently for 25–30 minutes, stirring occasionally, until the lentils are tender and the curry has thickened to a creamy consistency.
- Incorporate Greens and Finish: Stir in the baby spinach or chopped kale and cook for 2–3 minutes until wilted. Squeeze in the fresh lemon juice, adjust seasoning to taste, and remove from heat.
- Serve: Ladle the lentil curry over rice or with naan bread. Garnish generously with chopped fresh cilantro and serve hot.
Notes
- You can substitute red lentils for a quicker cooking time of 15–20 minutes, but expect a softer texture.
- This curry reheats well and flavors develop further the next day.
- Adjust heat level by adding extra cayenne pepper or chili flakes to make it spicier.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 6g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
