Description

This Healthy Lentil Curry is a nutritious and flavorful dish made with green or brown lentils simmered in creamy coconut milk and vegetable broth, infused with warming curry spices, and loaded with fresh vegetables for added texture and vitamins. Perfect as a wholesome main course, this curry combines comforting flavors with simple, wholesome ingredients for an easy weeknight meal.

Ingredients

Scale

Lentil Curry Base

1 cup green or brown lentils, rinsed
1 cup coconut milk
3 cups vegetable broth
2 tablespoons curry powder
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons vegetable oil

Vegetables

1 bell pepper, chopped
1 cup fresh spinach leaves
1 medium carrot, sliced

Finishing

1 tablespoon fresh lemon juice

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Instructions

Prepare Ingredients: Gather all ingredients on your counter to ensure a smooth cooking process without interruptions.
Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add chopped onions, minced garlic, and ginger. Cook and stir for about 3-4 minutes until they become fragrant and translucent, which builds the base flavor.
Toast Spices and Lentils: Add curry powder and rinsed lentils directly to the pot. Stir and toast them briefly for about 1-2 minutes to release the spices’ essential oils and enhance the dish’s aroma.
Simmer the Lentils: Pour in the vegetable broth and coconut milk, then bring the mixture to a gentle boil. Reduce the heat and let it simmer uncovered for 25-30 minutes, or until the lentils are tender and cooked through.
Add Fresh Vegetables: Approximately 10 minutes before the lentils finish cooking, add chopped bell peppers, spinach, and sliced carrots. This timing keeps the vegetables tender-crisp and vibrant.
Finish and Serve: Just before serving, stir in fresh lemon juice to add brightness and balance the rich flavors. Taste and adjust seasoning if necessary, then serve hot.

Notes

Rinse lentils thoroughly before cooking to remove any debris.
For a spicier curry, add a pinch of cayenne pepper or chopped chilies when sautéing the onions.
Feel free to substitute fresh vegetables with frozen ones if fresh are unavailable.
This curry pairs well with steamed rice or warm naan bread.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.