Description
This Easy Healthy Lentil Curry is a flavorful and nutritious Indian-inspired vegan dish perfect for busy weeknights. Made with red lentils, aromatic spices, coconut milk, and fresh herbs, it offers a creamy, satisfying meal that’s both gluten-free and high in protein. Ready in just 40 minutes, it’s perfect served with rice or naan, and leftovers taste even better the next day.
Ingredients
Scale
Base Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 medium 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
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Main Ingredients
- 1 cup dried red lentils, rinsed
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Finishing Touches
- Juice of 1/2 lemon
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Heat Oil and Sauté Onions: Heat coconut oil in a large pot over medium heat. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for 1 minute more, allowing the flavors to become fragrant without burning.
- Mix in Spices: Add curry powder, ground cumin, turmeric, paprika, and optional cayenne pepper to the pot. Stir well to coat the onions and release the spices’ aromas.
- Add Lentils and Liquids: Pour in the rinsed red lentils, diced tomatoes with their juice, coconut milk, and vegetable broth. Season with salt and black pepper. Stir everything together thoroughly.
- Simmer Until Lentils are Tender: Bring the mixture to a simmer. Cover the pot and cook for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the curry has thickened to your liking.
- Add Lemon Juice and Garnish: Remove the pot from heat. Stir in the juice of half a lemon for brightness. Garnish with freshly chopped cilantro before serving.
- Serve: Enjoy the lentil curry hot, ideally paired with steamed rice or warm naan bread for a complete meal.
Notes
- Red lentils cook faster than green or brown lentils, making this recipe ideal for busy weeknights.
- For added nutrition, consider stirring in fresh spinach, kale, or diced sweet potatoes during cooking.
- Leftovers develop deeper flavors after a day and can be frozen for up to two months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Curry
- Method: Stovetop, Simmering
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6 g
- Sodium: 660 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 0 mg
