Green Lentil Curry Recipe
Darling, this green lentil curry recipe is hearty, earthy, and sassier than your yoga teacher explaining mercury retrograde.
Nutty lentils simmer with bold spices until tender, creating flavors bolder than your group chat after three espressos.
It’s wholesome, plant-powered, and comforting enough to replace your emergency stash of chocolate.
The rich blend of garlic, cumin, and turmeric makes every spoonful feel like a warm hug with attitude.
So grab your pot, stir with flair, and serve curry that proves vegan dinners can be fierce, fabulous, and oh-so filling.
Green Lentil Curry Recipe
Vegan green lentil curry blends earthy lentils, fragrant spices, and creamy broth into a hearty, nourishing main dish.
Ingredients
- Green lentils – 1 cup rinsed
- Coconut milk – 1 cup
- Vegetable broth – 2 ½ cups
- Onion – 1 medium diced
- Garlic – 3 cloves minced
- Fresh ginger – 1 tbsp grated
- Tomato paste – 2 tbsp
- Crushed tomatoes – 1 cup
- Olive oil – 2 tbsp
- Curry powder – 1 tbsp
- Ground cumin – 1 tsp
- Turmeric – 1 tsp
- Chili powder – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, and ginger until fragrant, about 3 minutes.
- Stir in curry powder, cumin, turmeric, and chili powder; cook 1 minute.
- Add tomato paste, crushed tomatoes, and vegetable broth; stir well.
- Mix in green lentils; bring to a boil.
- Lower heat, cover, and simmer 30 minutes until lentils soften.
- Stir in coconut milk, salt, and pepper; cook 5 minutes more.
- Garnish with cilantro and serve hot with rice or naan.
Notes
Nutritional Values (per serving)
- Calories: 325
- Total Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 40 g
- Fiber: 13 g
- Protein: 16 g
Vitamins & Minerals (per serving)
- Vitamin A: 12%
- Vitamin C: 17%
- Iron: 29%
- Calcium: 9%
- Potassium: 20%
Additional Tips
- Add spinach in the last 5 minutes for greens.
- Use smoked paprika for depth.
- Pair with quinoa for extra protein.
