Lentil Curry

This lentil curry is so hearty, savory, and creamy! It is filled with warm and cozy flavors. The coconut milk makes this curry extra creamy and flavorful. Great for a family dinner, holidays, meal prep, and lefovers!

Course Entree, Main Course

Cuisine Indian

Keyword coconut milk, creamy, curry, lentil, lentil curry, lentils, vegan curry, vegan dinner

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 436kcal

Author Sherri Hall

Ingredients

1 cup rinsed dry lentils (green or brown)
1 tablespoon vegetable oil
1 onion finely chopped
3 garlic cloves minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
½ teaspoon coriander
½ teaspoon paprika
¼ teaspoon cayenne powder
14 ounces canned diced tomatoes
14 ounces canned coconut milk
1 cup vegetable broth
1 cup chopped vegetables (carrots, bell peppers, and spinach)
salt to taste
black pepper to taste
fresh cilantro for garnish
Naan bread optional

Instructions

First, in a large pot, heat the oil over medium heat. Add in the chopped onion. Cook until it becomes translucent, about 5 minutes.
Add in the minced garlic and grated ginger to the pot. Cook for 1 to 2 minutes, stirring frequently.
Stir in the curry powder, cumin, turmeric, coriander, paprika, and cayenne powder. Cook the spices for 1 minute, until fragrant.
Next, add in the rinsed lentils, diced tomatoes with their juice, coconut milk, and broth. Stir to combine.
Bring the mixture to a boil. Then, reduce the heat to low. Cover the pot. Simmer for 20 to 25 minutes, until the lentils are tender and cooked through.
Stir in the chopped vegetables and season with salt and pepper to taste. Cook for an additional 5 to 10 minutes, until the veggies are cooked through.
Finally, remove the pot from the heat. Serve over rice or with Naan bread. Garnish with cilantro.

Notes

Rinse the lentils before making this recipe.
Feel free to adjust the spices to suit your taste.
Continue cooking this curry until the lentils and veggies are cooked through.
Store leftovers in the fridge for up to 4 days.

Nutrition