Lentil and Vegetable Curry Recipe
Lentil and vegetable curry is the superhero meal that rescues you when salad feels like punishment and takeout guilt haunts you.
Hearty lentils cozy up with colorful veggies, turning one pot into a drama-free dinner you can actually feel smug about.
The spices mingle, filling your kitchen with aromas that scream “domestic goddess” while you secretly just dumped everything into a pot.
It’s creamy, satisfying, and manages to convince you vegetables are glamorous, not just rabbit food you bought during a fleeting health kick.
Pair it with rice or naan, and suddenly Monday feels way less tragic.
Lentil and Vegetable Curry Recipe
A hearty, spiced curry made with lentils and fresh vegetables simmered in a rich tomato base with coconut milk.
Ingredients
- Red lentils – 1 cup rinsed
- Carrots – 2 medium diced
- Cauliflower florets – 2 cups
- Spinach – 2 cups fresh
- Onion – 1 large chopped
- Garlic – 3 cloves minced
- Ginger – 1 tbsp grated
- Tomatoes – 2 medium chopped
- Coconut milk – 1 cup
- Olive oil – 2 tbsp
- Curry powder – 2 tbsp
- Ground cumin – 1 tsp
- Turmeric – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Heat oil in a large pot.
- Add onion, garlic, and ginger; sauté until fragrant.
- Stir in curry powder, cumin, and turmeric.
- Add tomatoes; cook into a thick sauce.
- Add carrots, cauliflower, and lentils.
- Pour in coconut milk and 2 cups water.
- Season with salt and pepper.
- Simmer 30 minutes until lentils soften.
- Stir in spinach, cook until wilted.
- Garnish with cilantro before serving.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 40 g
- Fiber: 11 g
- Protein: 13 g
Vitamins & Minerals (per serving)
- Vitamin A: 60%
- Vitamin C: 55%
- Iron: 22%
- Folate: 28%
- Magnesium: 18%
Additional Tips
- Add sweet potatoes for extra creaminess.
- Squeeze fresh lime juice before serving for brightness.
- Double the batch and freeze portions for lazy future-you.
