Lentil and Vegetable Curry

Why You’ll Love This Recipe

This lentil and vegetable curry is packed with protein, fiber, and essential nutrients. It’s budget-friendly, easy to make in one pot, and fully customizable with your favorite vegetables or lentil varieties. The warming spices and creamy texture make it a comforting dish, while its vegan and gluten-free profile means it works for a wide range of diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

dry red or green lentils
onion
garlic
ginger
carrots
potatoes
cauliflower florets
spinach or kale
crushed tomatoes
coconut milk
vegetable broth or water
olive oil or coconut oil
curry powder
ground cumin
turmeric
ground coriander
salt
black pepper
lime or lemon juice (optional, for serving)
fresh cilantro (optional, for garnish)
cooked rice or naan (for serving)

Directions

1. Sauté Aromatics: Heat oil in a large pot over medium heat. Add chopped onion and cook until soft, about 4–5 minutes. Stir in garlic and ginger and cook for 1 minute until fragrant.
2. Add Spices: Sprinkle in curry powder, cumin, turmeric, coriander, salt, and pepper. Stir for 1 minute to toast the spices.
3. Cook the Vegetables: Add chopped carrots, potatoes, and cauliflower. Stir to coat in the spice mixture.
4. Add Lentils and Liquids: Stir in rinsed lentils, crushed tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until lentils and vegetables are tender.
5. Stir in Coconut Milk and Greens: Add coconut milk and chopped spinach or kale. Simmer for 5 more minutes until greens are wilted and the curry is creamy.
6. Adjust and Serve: Taste and adjust seasoning. Add a squeeze of lime or lemon juice if desired. Serve hot over rice or with warm naan.

Servings and timing

This recipe makes 4–6 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• Spicy Version: Add chopped chili peppers or red chili flakes for more heat.
• Creamier Curry: Stir in more coconut milk or a spoonful of cashew cream.
• Different Lentils: Use brown or green lentils for a firmer texture, or red lentils for a softer, quicker-cooking option.
• Root Veggie Swap: Swap potatoes for sweet potatoes or butternut squash for a slightly sweet flavor.
• Tomato-Free Version: Skip the tomatoes and add extra coconut milk for a mild, creamy curry.
• Chickpea Add-In: Add a can of drained chickpeas for extra protein and texture.
• Thai Twist: Replace curry powder with Thai red curry paste and add lemongrass or lime leaves.
• Garam Masala Finish: Sprinkle garam masala just before serving for an extra layer of flavor.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water or broth if the curry thickens too much.

Freezing: Freeze in individual portions for up to 3 months. Thaw in the fridge overnight and reheat as needed.

FAQs

Can I use canned lentils?

Yes, but reduce the cooking time and add canned lentils after the vegetables have cooked. Rinse before using.

What’s the best type of lentil for curry?

Red lentils cook quickly and become creamy, while green or brown lentils hold their shape better. Use based on your texture preference.

Can I make this curry in a slow cooker?

Yes. Add all ingredients (except greens and coconut milk) to the slow cooker and cook on low for 6–8 hours. Stir in coconut milk and greens at the end.

Is this curry spicy?

It’s mild as written, but you can adjust the spice level by adding more chili or hot sauce.

Can I use frozen vegetables?

Yes, frozen vegetables work well. Add them toward the end of cooking to prevent over-softening.

What should I serve with lentil curry?

Serve with basmati rice, jasmine rice, quinoa, or warm naan bread for a complete meal.

Can I make it oil-free?

Yes. Sauté the aromatics in a splash of vegetable broth or water instead of oil.

How do I thicken the curry?

Simmer uncovered to let it reduce, or mash some of the lentils against the side of the pot.

Can I use curry paste instead of curry powder?

Yes, substitute with your preferred curry paste and adjust the quantity to taste.

How long will it keep in the fridge?

Up to 5 days when stored properly in an airtight container.

Conclusion

Lentil and vegetable curry is a delicious, comforting, and nourishing dish that’s perfect for any time of year. With its rich blend of spices, creamy texture, and hearty ingredients, it’s a satisfying plant-based meal that’s easy to prepare and packed with flavor. Whether you’re serving it fresh or reheating leftovers, this curry is sure to become a staple in your kitchen.

Lentil and Vegetable Curry

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Lentil and vegetable curry is a hearty, plant-based dish made with lentils, mixed vegetables, and warm spices simmered in a rich coconut curry sauce. It’s comforting, healthy, and full of flavor.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings
• Category: Main Dish
• Method: Simmering
• Cuisine: Indian-Inspired
• Diet: Vegan

Ingredients

• 1 cup dry red or green lentils, rinsed
• 1 tbsp olive oil or coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 carrots, chopped
• 2 potatoes, diced
• 2 cups cauliflower florets
• 2 cups spinach or kale, chopped
• 1 can (15 oz) crushed tomatoes
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth or water
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• Salt, to taste
• Black pepper, to taste
• Lime or lemon juice (optional, for serving)
• Fresh cilantro (optional, for garnish)
• Cooked rice or naan, for serving

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Instructions

1. Heat oil in a large pot over medium heat. Add chopped onion and cook for 4–5 minutes until soft.
2. Add garlic and ginger. Cook for 1 minute until fragrant.
3. Stir in curry powder, cumin, turmeric, coriander, salt, and pepper. Cook for 1 minute to toast the spices.
4. Add carrots, potatoes, and cauliflower. Stir to coat in the spice mixture.
5. Add rinsed lentils, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils and vegetables are tender.
6. Stir in coconut milk and chopped spinach or kale. Simmer for another 5 minutes until greens are wilted and curry is creamy.
7. Adjust seasoning. Add lime or lemon juice if desired. Serve hot over rice or with naan. Garnish with fresh cilantro.

Notes

• Use red lentils for a softer texture or green lentils for a firmer bite.
• Simmer uncovered at the end to thicken the curry.
• Frozen vegetables can be used—add them toward the end of cooking.
• Add chili flakes or fresh chili for more heat.
• Stir in chickpeas for added protein and texture.

Nutrition

• Serving Size: 1.5 cups
• Calories: 360
• Sugar: 7g
• Sodium: 520mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 0mg