Description
This Easy Healthy Lentil Curry is a flavorful, hearty vegan dish perfect for a nutritious weeknight dinner. Made with simple ingredients like lentils, spices, coconut milk, and fresh herbs, it delivers a comforting, protein-rich meal that’s both delicious and wholesome. This Indian-inspired curry comes together quickly on the stovetop and is great served over rice or with naan bread.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
Base Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 cup dried brown or green lentils, rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 (14-ounce) can coconut milk
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- Prepare Aromatics: Heat the oil in a large saucepan over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent, creating the curry’s flavorful base.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant, enhancing the dish’s aromatic profile.
- Toast Spices: Add the curry powder, ground cumin, turmeric, and cayenne pepper (if using), stirring for 30 seconds to release the spices’ full flavor.
- Combine Main Ingredients: Mix in the rinsed lentils, diced tomatoes, coconut milk, vegetable broth, salt, and black pepper. Stir everything together thoroughly.
- Simmer the Curry: Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 25–30 minutes. Stir occasionally until the lentils are tender and the curry has thickened.
- Finish and Garnish: Stir in the juice of half a lemon to add brightness, adjust seasoning as needed, and garnish with fresh chopped cilantro. Serve warm over rice or with naan bread.
Notes
- This curry tastes even better the next day as the flavors have more time to develop and meld.
- For a thicker consistency, simmer the curry uncovered for the final 5 minutes of cooking to evaporate excess liquid.
- You can substitute red lentils for brown or green lentils to reduce cooking time; however, red lentils will create a softer texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 330
- Sugar: 5g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg
