Warming Lentil Curry
When it comes to comfort food that’s nourishing, flavorful, and packed with plant-based goodness, lentil curry is the ultimate dish. With tender lentils simmered in a rich, aromatic sauce made from a blend of spices, this hearty curry is not only delicious but also incredibly versatile.
Whether you’re a seasoned curry lover or new to this vibrant cuisine, this recipe is the perfect way to explore the world of spices and bold flavors. It’s a one-pot meal that’s quick to make, filling, and guaranteed to satisfy even the pickiest eaters.
From its nutrient-packed lentils to the creamy coconut milk and fragrant spices like cumin, turmeric, and garam masala, this curry is a balance of health and indulgence. Best of all, it’s easily customizable—add your favorite veggies, or adjust the heat level to suit your taste.
Prep Time: 5 minutes Cook Time: 20 minutes
Yield: 4 servings Serving Size: 1.5 cups
Ingredients:
- 1 tbsp. olive oil
- 2 red onions finely chopped
- 1 green chilli
- 1 tbsp. Turmeric
- 1 tbsp. Cumin
- 1 tbsp. ground coriander
- 2 tsp. ground ginger
- 2 tbsp. tomato puree
- 3 cups cooked brown lentils (1.5 cups dry)
- 1 cup coconut milk reduced fat
- 1 cup water
- 1 handful or 25 g Fresh coriander leaves
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 lemon juiced
- 4 cups baby spinach
Directions:
- Warm the olive oil in a pot or saucepan over medium heat. Set aside about a third of each of the chopped onion, ginger, and chili, then add the remainder to the pan. Cook for 5–10 minutes, until soft and fragrant.
- Add the turmeric, coriander, ginger, cumin, tomato puree, coconut milk, brown lentils, and water. Mix well and bring to a simmer for 10 minutes.
- Turn off the heat and then add the spinach and lemon juice, stirring until the spinach has wilted. Add the salt and pepper. Taste to check the seasoning and adjust as needed.
- Divide the curry between serving bowls and scatter over the reserved onion, ginger, and chili, followed by the coriander, a pinch of salt, and an extra spoonful of coconut cream.
- Pair this curry with hot brown rice or quinoa.
Tips and Tricks:
- Use red lentils for a soft, creamy texture, or brown/green lentils for a heartier bite. Adjust cooking times based on the type of lentil you choose.
- If the curry is too spicy or tangy, add a touch of sugar or more coconut milk. For extra brightness, finish with a squeeze of fresh lemon or lime juice.
Nutrition Facts:
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