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Lentil and Vegetable Curry

A delightful and wholesome dish packed with aromatic spices, tender vegetables, and creamy coconut milk, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Indian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil A smooth and light oil that adds richness to the dish.
  • 2 medium carrots (chopped) Sweet and crunchy, they infuse the curry with a vibrant orange hue.
  • 1/2 white onion (chopped) Aromatic and slightly sweet, it forms a flavorful base.
  • 3 cloves garlic (minced) Provides a robust and pungent touch that enhances the depth of flavor.
  • 2 tablespoons tomato paste Rich and tangy, it adds body and a hint of sweetness.
  • 1 tablespoon curry powder Earthy and warm, it’s the star spice that defines the curry.
  • 1 tablespoon grated fresh ginger Fragrant and zesty, ginger brings a refreshing kick.
  • 2 teaspoons kosher salt Essential for enhancing the natural flavors of all ingredients.
  • 1 pinch red pepper flakes A little heat to balance the flavors perfectly.
  • 3 cups low sodium vegetable broth A savory base that’s light and nourishing.
  • 1 cup dried lentils (rinsed and drained) Nutty and protein-rich, they are the heart of the dish.
  • 1 can coconut milk (15 ounces) Creamy and luscious, it adds a silky smooth texture.
Optional Ingredients
  • Prepared white or brown rice (for serving) To soak up all that delicious curry sauce.
  • Fresh mint, lime wedges, and pomegranate seeds (for garnish) These bright, fresh toppings add color and flavor.

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a Dutch oven or medium pot over medium heat.
  2. Add the chopped carrots and onion, and sauté for 4 to 6 minutes until the vegetables begin to soften.
  3. Stir in the minced garlic, tomato paste, curry powder, grated ginger, kosher salt, and red pepper flakes. Cook for 2 minutes, stirring constantly.
Cooking
  1. Add the vegetable broth and rinsed lentils to the pot, stirring well.
  2. Increase the heat to bring to a boil, then cover and reduce the heat to low. Let it simmer for 35 minutes, stirring occasionally.
  3. After 35 minutes, stir in the coconut milk and increase the heat back to medium. Cook uncovered for an additional 5 minutes, or until the sauce thickens slightly.
Serving
  1. Serve the curry over bowls of prepared white or brown rice.
  2. Garnish with fresh mint, lime wedges, and pomegranate seeds if desired.

Notes

For a deeper flavor, consider letting the curry simmer for an additional 10-15 minutes. For a smoother texture, blend the curry using an immersion blender before serving. Feel free to experiment with adding various vegetables like spinach or bell peppers.