Yellow Lentil Curry with Turmeric Recipe
Vegan yellow lentil curry with turmeric blends earthy lentils, fragrant spices, and creamy coconut milk into a vibrant, nourishing dish.
Ingredients
- Yellow 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
- Olive oil – 2 tbsp
- Ground turmeric – 1 tsp
- Curry powder – 1 tbsp
- Ground cumin – 1 tsp
- Chili flakes – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped (for garnish)
- Lemon wedges – optional for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, and ginger until golden, about 3 minutes.
- Stir in turmeric, curry powder, cumin, and chili flakes; cook 1 minute.
- Add tomato paste and vegetable broth; mix well.
- Stir in yellow lentils; bring to a boil.
- Lower heat, cover, and simmer 20 minutes until tender.
- Stir in coconut milk, salt, and black pepper; cook 5 minutes more.
- Garnish with cilantro and serve hot with rice or naan.
Notes
Nutritional Values (per serving)
- Calories: 305
- Total Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 37 g
- Fiber: 10 g
- Protein: 14 g
Vitamins & Minerals (per serving)
- Vitamin A: 14%
- Vitamin C: 16%
- Iron: 27%
- Calcium: 8%
- Potassium: 18%
Additional Tips
- Add spinach for extra greens in the final 5 minutes.
- Use lime instead of lemon for sharper brightness.
- Pair with quinoa or flatbread for balance.