Description
This Easy Healthy Lentil Curry is a flavorful, comforting one-pot meal perfect for a quick and nutritious dinner. Made with brown or green lentils, aromatic spices, and creamy coconut milk, this vegan dish offers rich taste and wholesome ingredients. Serve it with rice or naan for a satisfying meal that’s packed with protein, fiber, and essential nutrients.
Ingredients
Scale
Lentils and Base
- 1 cup dried brown or green lentils, rinsed
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can coconut milk (full fat or light)
- 2 cups vegetable broth or water
Vegetables and Aromatics
- 1 tablespoon coconut oil or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Seasoning
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
Garnish and Serving
- Chopped fresh cilantro (optional)
- Cooked rice or naan for serving
Instructions
- Sauté Aromatics: In a large pot, heat the coconut or olive oil over medium heat. Add the diced onion and sauté for 4–5 minutes until it becomes soft and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for 1 minute until their aromas are released and fragrant.
- Toast Spices: Add the curry powder, ground cumin, turmeric, and optional cayenne pepper. Stir constantly for about 30 seconds to toast the spices and enhance their flavors.
- Add Liquids and Lentils: Pour in the diced tomatoes with their juice, coconut milk, rinsed lentils, and vegetable broth or water. Season with salt and black pepper to taste.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25–30 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
- Finish and Season: Stir in the juice of half a lemon and adjust seasoning as needed for balance.
- Garnish and Serve: Garnish with freshly chopped cilantro if desired, and serve hot alongside cooked rice or naan bread.
Notes
- Red lentils cook faster but produce a softer, stew-like texture if preferred.
- Add fresh spinach or kale during the last 5 minutes of cooking for added nutrition and color.
- This curry stores well in the refrigerator for up to 4 days and can be frozen for longer storage without loss of flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 6g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 0mg
