Vegetable Lentil Curry
A wholesome, protein-packed vegan curry made with lentils, vegetables, and creamy coconut milk.Quick to prepare, rich in fiber, and full of flavor, this one-pot meal is perfect for weeknight dinners, meal prep, or any time you want a cozy, healthy dish.
Equipment
- 1 Dutch oven or medium pot with lid
- 1 wooden spoon (or spatula)
- Measuring cups and spoons
- Knife and chopping board
Ingredients
- 2 tablespoons olive oil
- 2 medium carrots chopped
- ½ medium white onion chopped
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 tablespoon fresh ginger grated
- 2 teaspoons kosher salt
- Pinch red pepper flakes
- 3 cups low-sodium vegetable broth
- 1 cup dried lentils rinsed and drained
- 1 15-ounce can coconut milk
- Prepared white or brown rice for serving (optional)
- Fresh mint lime wedges, and pomegranate seeds, for garnish (optional)
Instructions
- Prepare Your Ingredients: Before turning on the heat, gather and prepare all ingredients. Peel and chop the carrots into small, even pieces for uniform cooking. Chop the white onion finely so it softens quickly. Mince the garlic cloves and grate fresh ginger. Rinse the lentils under cold water until the water runs clear to remove any dust or impurities. Having everything ready ensures smooth, stress-free cooking.
- Heat the Olive Oil: Place a Dutch oven or medium pot over medium heat and pour in 2 tablespoons of olive oil. Let it warm for about 1 minute, swirling occasionally. The oil should shimmer slightly but not smoke. Olive oil provides a subtle flavor base and helps release the natural sweetness of vegetables during sautéing.
- Sauté the Carrots and Onion: Add the chopped carrots and onion to the heated oil. Stir well to coat the vegetables evenly in oil. Cook for 4–6 minutes, stirring occasionally, until the onion turns translucent and the carrots begin to soften. This step develops a natural sweetness that enhances the curry’s overall flavor.
- Add Aromatics and Spices: Reduce heat slightly and add minced garlic, grated ginger, tomato paste, curry powder, kosher salt, and a pinch of red pepper flakes.Stir constantly for about 2 minutes to toast the spices and release their aroma. This ensures the flavors are fully infused into the oil and vegetables, creating a fragrant base for the curry.
- Incorporate the Lentils and Broth: Pour in 3 cups of low-sodium vegetable broth, followed by the rinsed lentils. Stir thoroughly to combine all ingredients. Raise the heat to medium-high and bring the mixture to a gentle boil. Cover the pot with a tight-fitting lid, then reduce the heat to low and simmer for 35 minutes, stirring occasionally. The lentils will absorb most of the liquid, becoming tender while infusing with the spices.
- Add Coconut Milk for Creaminess: Once the lentils are tender and most of the broth is absorbed, remove the lid and pour in the entire 15-ounce can of coconut milk.Stir gently to incorporate it into the lentils and vegetables. Increase the heat to medium and cook uncovered for 5 minutes, stirring frequently. The curry will thicken slightly and develop a rich, creamy texture.
- Taste and Adjust Seasoning: Taste your curry and adjust seasoning if needed. Add more salt, red pepper flakes, or curry powder to match your preference. This ensures every bite is balanced, flavorful, and perfectly seasoned.
- Prepare Optional Garnishes: If desired, prepare garnishes while the curry simmers. Chop fresh mint, cut lime wedges, and sprinkle pomegranate seeds. These add freshness, tang, and a pop of color that elevate the presentation and taste of the dish.
- Serve the Curry: Spoon the hot curry over cooked white or brown rice, if using.Add a few mint leaves, a squeeze of lime, and a scattering of pomegranate seeds on top for a beautiful and flavorful presentation. Serve immediately while warm.
- Storage and Reheating Tips: Store leftover curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to restore creaminess. This curry also freezes well, making it perfect for meal prep or future cozy dinners.
Notes
- You can use any variety of dried lentils—brown, green, or black (beluga)—but cooking times may vary slightly.
- Stir frequently when adding coconut milk to prevent the curry from sticking or separating.
- Adjust the level of spice by varying the amount of red pepper flakes or curry powder.
- For a thicker curry, simmer uncovered for a few extra minutes until desired consistency is reached.
- Leftover curry tastes even better the next day as the flavors continue to develop.
- Fresh herbs like cilantro or mint enhance flavor and presentation but are optional.
- This curry freezes well in airtight containers for up to 3 months.
