Go Back

Veggie-Loaded Lentil Curry - A Comforting, Weeknight-Friendly Meal

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup dried lentils (red or brown/green; see notes in Alternatives)
  • 1 tablespoon coconut oil or olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 2 medium carrots, sliced thin
  • 1 red bell pepper, diced
  • 1 small zucchini, chopped
  • 2 cups baby spinach or chopped kale
  • 1 can (14–15 oz) diced tomatoes
  • 1 can (13.5–14 oz) coconut milk (full-fat for creamier texture; light works too)
  • 2–2½ cups vegetable broth or water
  • 2 teaspoons ground cumin
  • 2 teaspoons curry powder (mild or hot)
  • 1 teaspoon ground turmeric
  • ½–1 teaspoon chili flakes or cayenne (optional)
  • 1 teaspoon garam masala (stir in at the end)
  • 1–1½ teaspoons fine sea salt, to taste
  • Black pepper, to taste
  • Juice of ½ lemon or 1 lime
  • Fresh cilantro, chopped, for serving
  • Cooked rice, naan, or quinoa, for serving

Method
 

  1. Rinse the lentils. Place them in a fine-mesh strainer and rinse until the water runs clear. Set aside.
  2. Sauté aromatics. Warm the oil in a large pot over medium heat. Add the onion with a pinch of salt and cook 4–5 minutes until softened. Stir in garlic and ginger and cook 1 minute until fragrant.
  3. Bloom the spices. Add cumin, curry powder, turmeric, and chili flakes. Stir for 30–45 seconds to wake up the spices.
  4. Add veggies. Toss in carrots, bell pepper, and zucchini. Cook 3–4 minutes, stirring to coat with the spices.
  5. Build the base. Pour in the diced tomatoes (with juices), coconut milk, and 2 cups broth. Add the rinsed lentils and 1 teaspoon salt. Stir well and bring to a gentle simmer.
  6. Simmer until tender. Reduce heat to medium-low, cover slightly ajar, and cook: Red lentils: 18–22 minutes
  7. Brown/green lentils: 25–35 minutes
  8. Add greens. Stir in the spinach or kale during the last 3–5 minutes of cooking, letting it wilt and soften.
  9. Finish the flavor. Turn off the heat. Stir in garam masala and lemon or lime juice. Taste and adjust salt, pepper, and heat. If it’s too thick, loosen with a splash of broth.
  10. Serve. Ladle over warm rice or alongside naan. Top with fresh cilantro. Add a dollop of yogurt if you like extra creaminess.