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–+ servings

Lentil Curry

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.
35 minTotal
4servings
  • 382 kcal
  • P 17g
  • C 43g
  • F 18g
https://mattsfitchef.com/lentil-curry/

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

  1. Heat coconut oil in a deep skillet, then sauté minced garlic, diced onion and ginger paste over medium heat until fragrant.
  2. 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.
  3. Add broth, uncooked lentils, carrot, and crushed tomatoes. Cover and simmer for 20-25 minutes.
  4. Stir in coconut milk, cashew butter and lemon juice, then cook uncovered for 5-10 minutes.
  5. 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.