Description
This Easy Healthy Lentil Curry is a flavorful, nutrient-packed vegan dish perfect for a wholesome weeknight dinner. Made with protein-rich lentils, aromatic spices, and creamy coconut milk, it’s both comforting and satisfying while being naturally gluten-free and packed with fiber and vitamins.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup dried brown or green lentils, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 can (13.5 ounces) coconut milk
- 2 cups vegetable broth or water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups baby spinach or chopped kale
- Juice of 1/2 lemon
- Chopped fresh cilantro for garnish
Instructions
- Sauté Aromatics: Heat the oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Toast Spices: Add the curry powder, ground cumin, turmeric, paprika, and optional cayenne pepper to the pot. Stir well to coat the onions and toast the spices for about 30 seconds to release their aroma.
- Add Lentils and Liquids: Pour in the rinsed lentils, diced tomatoes with their juice, coconut milk, and vegetable broth or water. Season with salt and black pepper, then stir everything together and bring the mixture to a boil.
- Simmer the Curry: Once boiling, reduce the heat to a low simmer and partially cover the pot. Cook for 25–30 minutes, stirring occasionally, until the lentils are tender and the curry has thickened to a creamy consistency.
- Incorporate Greens and Final Touches: Stir in the baby spinach or chopped kale and cook for an additional 2–3 minutes until wilted. Squeeze in the fresh lemon juice and adjust seasoning as needed.
- Serve: Serve the lentil curry hot, over steamed rice or with warm naan bread. Garnish with chopped fresh cilantro for added freshness and flavor.
Notes
- For a quicker cooking time, substitute brown or green lentils with red lentils and reduce simmering to 15–20 minutes.
- This curry tastes even better the next day, making it ideal for meal prep and leftovers.
- Adjust the spice level by adding more cayenne pepper or chili flakes according to your taste preference.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 6g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
