Lentil Curry
A hearty and flavorful lentil curry simmered with aromatic spices, tomatoes, and coconut milk. This easy, vegan, and gluten-free dish is perfect for healthy weeknight dinners or batch cooking high protein meals.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Indian-inspired, Vegan
Servings 4 people
Calories 260 kcal
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the chopped tomato, turmeric, cumin, coriander, and chili powder. Cook for 2 minutes to bloom the spices.
Add the rinsed lentils and pour in the vegetable broth or water. Bring to a boil, then reduce to a simmer.
Cover partially and cook for 15–20 minutes, stirring occasionally, until lentils are tender and starting to break down.
Stir in the coconut milk, if using, and simmer for an additional 5 minutes.
Season with salt to taste and adjust the consistency by adding more broth if needed.
Remove from heat, garnish with fresh cilantro, and serve with rice, naan, or flatbread.
Serving: 1 people Calories: 260 kcal Carbohydrates: 34 g Protein: 12 g Fat: 8 g Saturated Fat: 6 g Sodium: 360 mg Fiber: 10 g Sugar: 3 g
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