Easy One-Pot Lentil Curry Recipe

In the mood for Indian food? Try this Easy Lentil Curry Recipe. It’s easy to put together with an array spices that you might already have in your pantry and a few other ingredients that are really cheap to buy. A healthy, hearty meal with vegan protein and healthy veggies.

Ingredients – Lentil Curry

Lentils – A healthy, hearty vegan protein – lentils are the star ingredient.

Carrots – Add some healthy veggies with carrots, finely minced into little squares.

Diced tomatoes – A can of diced tomatoes for more healthy veggies.

Vegetable broth – Add some liquid to cook the lentils with vegetable broth.

Coconut milk – Make it creamy with coconut milk.

Fresh garlic – Six cloves of fresh garlic, minced.

Dried spices and herbs – Cumin, coriander, paprika, turmeric, black pepper, cinnamon, nutmeg, ginger, cloves, dill weed, and salt to taste.

How to Make this Lentil Curry

Start by chopping the produce. Peel and mince the garlic. Rinse in a colander and set aside.

Then, peel the carrots, chop them, and then slice each circle into about four or five strips, chopping the strips in thirds the opposite way to make tiny squares. Rinse in a colander and set aside.

Heat olive oil over the stove in a large covered pan. Add the carrots and start sautéing over medium to high heat. Add the minced garlic, stir, and turn the heat down slightly.

In a small teacup, start mixing the spices together and whisk them with a fork to combine.

Add the spices to the pan with the oil, carrots, and garlic, and stir. Now add the vegetable broth and coconut milk and stir. Drain and rinse the diced tomatoes in a colander and add them in. Then add the lentils and cover the pot. Set the timer for 35 minutes to cook, stirring periodically and adjusting the heat as needed.

Serve with rice. Basmati rice is best with curry, but jasmine is good also.

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Easy Lentil Curry Recipe

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• Author: healthcommchic25
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 5 to 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 1/2 tsp turmeric
• 1 tsp paprika
• 1 tsp ground black pepper
• 3/4 tsp ground fennel
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp dill weed
• 2 Tbsp olive oil
• 6 cloves minced garlic
• 2 to 3 carrots, finely diced
• 4 cups vegetable broth
• 1 (15 oz) can diced tomatoes
• 1 (13.6 oz) can coconut milk
• 1 1/2 cups brown or green lentils
• Salt to taste

Start by chopping the produce. Peel and mince the garlic. Rinse in a colander and set aside.

Then, peel the carrots, chop them, and then slice each circle into about four or five strips, chopping the strips in thirds the opposite way to make tiny squares. Rinse in a colander and set aside.

Heat olive oil over the stove in a large covered pan. Add the carrots and start sautéing over medium to high heat. Add the minced garlic, stir, and turn the heat down slightly.

In a small teacup, start mixing the spices together and whisk them with a fork to combine.

Add the spices to the pan with the oil, carrots, and garlic, and stir. Now add the vegetable broth and coconut milk and stir. Drain and rinse the diced tomatoes in a colander and add them in. Then add the lentils and cover the pot. Set the timer for 35 minutes to cook, stirring periodically and adjusting the heat as needed.

Serve with rice. Basmati rice is best with curry, but jasmine is good also.

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