Looking for a new vegetarian recipe using lentils? Lentil curry is a warm, spicy delicious vegetarian meal that will make the whole kitchen smell like an Indian restaurant. I love Indian take out food, but the house never is filled with the wonderfully aromatic scents of India spices like curry and turmeric. Another thing that I love about this recipe is that you do not have to go to a specialty store to find all the ingredients. Most local grocery stores carry these ingredients. Also, once you start to keep some of these ingredients in your pantry, the recipe works well for a quick weeknight meal.
Indian food is typically very labor intensive but this recipe is simple! The coconut milk gives this recipe a delightful creamy texture and taste.
The lentils soak up all the smells of the far east and make this recipe seem like you have been cooking lentils for hours. Yet, this tasty recipe comes together in minutes making it a quick and easy dinner solution.
See the complete recipe below for all the details for preparing Lentil Curry in your home tonight. Also take note of the tips and hacks to make this recipe even easier by using a microwaveable pack of brown rice and Trader Joe’s already steamed lentils! And best of all, this recipe is a great base to add any additional leftover vegetables that you may have on hand, we often use zucchini or green beans which compliment the curry beautifully.
This recipe is appropriate for helping to manage cancer, diabetes, heart health, and PCOS. It is also gluten free, vegetarian and with a few minor changes, can easily be adapted to a vegan diet by substituting vegetable oil. Although many people think that ghee is vegan, it does contain butterfat so it is not vegan, although it is considered dairy-free because the milk solids have been removed.
Did you know that this recipe is featured in our new cookbook NOURISHED: 10 Ingredients to Happy Healthy Eating? Find out more here.
Lentil Curry
Ingredients
- 2.5 cups lentils cooked
- 2 tbsp butter
- 1/2 large onion diced
- 2 tbsp red curry paste
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1 tsp sugar
- 1 tsp garlic minced
- 1 tsp ginger minced
- 1/4 tsp cayenne pepper
- 1 14 oz canned tomatoes sauce
- 1 head broccoli chopped, about 2 cups
- 1 bell pepper sliced
- 2 large carrot chopped to matchsticks
- 1 jalapeno diced, optional
- 1 can coconut milk
- 1 cup rice cooked
Method
- If necessary, cook lentils according to package instructions and set aside.
- Melt the butter in a large saucepan over medium high heat. Add the onion and salute for a few minutes. Add all the spices ( curry paste, curry powder, turmeric, sugar, garlic, ginger, and cayenne) and stir fry for 1-2 minutes. Add the tomato sauce and simmer until smooth.
- Place chopped vegetables in microwave safe dish with 1/2 inch of water for 3-5 minutes.
- Add the lentils, vegetables, and coconut milk to the onion and tomato mixture. Stir to combine and simmer for another 10 minutes. Serve over rice.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Looking for more lentil recipes? Take a look below:
Looking for more curry recipes? See below:
Klara Knezevic has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor of Cooking with Food Sensitivities Survival Guide and Nourished: 10 Ingredients to Happy, Healthy Eating.
