Lentil & Vegetable Curry
This hearty and flavorful Lentil and Vegetable Curry is a one-pot, nutrient-packed meal that's perfect for any season! Made with protein-rich lentils, fresh vegetables, and aromatic spices, it's naturally vegan, gluten-free, and meal-prep friendly. Whether you prefer a light and refreshing curry or a rich and comforting stew, this recipe is completely customizable based on your favorite ingredients. Serve it with rice, naan, or enjoy it on its own for a wholesome and satisfying meal. Plus, it tastes even better the next day—perfect for leftovers and freezing! 🍛✨
Equipment
- Large Pot or Dutch Oven – For simmering the curry and developing rich flavors.
- Cutting Board & Sharp Knife – For chopping vegetables, onions, garlic, and ginger.
- Wooden Spoon or Silicone Spatula – To stir the curry without scratching the pot.
- Measuring Cups & Spoons – For accurately measuring spices, broth, and coconut milk.
- Fine-Mesh Strainer – To rinse lentils thoroughly before cooking.
- Blender or Immersion Blender (Optional) – If you prefer a smoother curry texture.
- Small Bowl – For mixing spice blends before adding them to the curry.
- Ladle – For serving the curry easily.
- Serving Bowls & Plates – To enjoy your delicious meal with rice or naan.
Ingredients
Lentils and Vegetables
- 1 cup dried lentils green or brown, rinsed
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1- inch piece of ginger grated
- 1 cup tomatoes diced (or 1 can crushed tomatoes)
- 2 cups mixed vegetables carrots, bell peppers, zucchini, cauliflower, or sweet potatoes
- 4 cups vegetable broth
- 1 can 13.5 oz coconut milk (full-fat for creaminess or lite for a lighter version)
Spices and Seasonings
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- ½ teaspoon paprika or cayenne for heat
- 1 teaspoon garam masala optional, for extra depth
- Salt and black pepper to taste
- 1 tablespoon olive oil or coconut oil
Garnishes and Accompaniments
- Fresh cilantro chopped (for garnish)
- Juice of ½ a lemon or lime for brightness
- Cooked basmati rice or naan bread for serving
Instructions
Step 1: Sauté the Aromatics
- Heat oil in a large pot over medium heat.
- Add the onion and sauté until soft and translucent, about 3-4 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
Step 2: Add the Spices
- Sprinkle in the curry powder, cumin, coriander, turmeric, paprika, and garam masala.
- Stir well to coat the onions and toast the spices for about 30 seconds, releasing their flavors.
Step 3: Build the Base
- Add the diced tomatoes and cook for 2-3 minutes, stirring occasionally, until they break down.
- Pour in the vegetable broth and lentils, then bring to a gentle simmer.
- Cover and cook for 15-20 minutes, stirring occasionally, until the lentils are tender.
Step 4: Add the Vegetables and Coconut Milk
- Stir in the chopped vegetables and let them simmer for another 10-15 minutes, until soft.
- Pour in the coconut milk, stirring well to create a rich and creamy texture.
- Season with salt and black pepper to taste.
Step 5: Final Touches
- Finish with a squeeze of fresh lemon or lime juice for brightness.
- Garnish with chopped cilantro before serving.
- Serve hot with steamed rice or naan bread for the ultimate comfort meal.
Notes
Make Ahead and Storage
Make Ahead
- This curry is an excellent meal prep option, as the flavors develop even more after a day.
- Cook the curry in advance and store it in the refrigerator for up to 4 days.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat, adding a splash of broth or water if needed.