Lentil Curry

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This easy Lentil Curry is rich and creamy with a burst of Indian flavors. Made in one pot in under 40 minutes, it will become your new favorite recipe for quick weeknight dinners or make-ahead lunches. It’s healthy, nutritious and packed with plant based protein.

Prep Time5

Cook Time30

Total Time35

Course: Dinner, Lunch

Cuisine: Dairy-free, Gluten-free, High Protein, Vegan, Vegetarian

Keyword: lentil

Servings: servings

Ingredients

1 tbsp coconut oil or olive oil
1 onion finely diced
1 ½ garlic cloves minced
1 medium carrot finely diced
1 cup (240 g) crushed tomatoes tinned
1 cup (190 g) red lentils uncooked
2 cups (480 ml) vegetable broth or water
1 cup (220 ml) coconut milk
1 ½ tbsp cashew butter or preferred nut butter
½ tbsp lemon juice

Indian Spice Mix

½ tsp ginger paste or ⅓ tsp grated ginger
2 tsp curry powder
salt to taste
½ tsp ground cumin
½ tsp garam masala optional
½ tsp turmeric optional
chili powder optional for spicy curry

Instructions

Heat coconut oil in a deep skillet, then sauté minced garlic, diced onion and ginger paste over medium heat until fragrant.
Add to the pan salt and all the spices, then sauté for 1 to 2 minutes more. Make sure you stir frequently with a wooden spoon or spatula to prevent burning.
Add broth, uncooked lentils, carrot, and crushed tomatoes. Cover and simmer for 20-25 minutes.
Stir in coconut milk, cashew butter and lemon juice, then cook uncovered for 5-10 minutes.
After cooking, adjust with more salt and spices if necessary, then serve warm with rice, naan or your favorite sides.

Notes

Storage directions

To store. Let leftovers cool to room temperature, then place in an airtight container and refrigerate for up to 4 days.
To freeze. After cooling, place lentil curry in freezer-safe airtight containers and freeze for up to 3 months.
To reheat. Allow leftovers to thaw overnight in the fridge and then warm them up in a pan or pot with some extra broth.

Nutrition