Lentil Curry Recipe
A delicious Lentil Curry Recipe packed with vegetables and spices, perfect for a comforting meal.
Equipment
- Dutch oven
Ingredients
- 2 tablespoons olive oil
- 2 medium carrots chopped
- ½ white onion chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 tablespoon grated fresh ginger
- 2 teaspoons kosher salt
- 1 pinch red pepper flakes
- 3 cups vegetable broth or stock
- 1 cup dried lentils rinsed and drained (any variety, see Notes)
- 1 coconut milk 15 ounces
- Prepared white or brown rice for serving (optional)
- Fresh mint, lime wedges and pomegranate seeds for garnish (optional)
Instructions
- In Dutch oven or other medium pot with tight-fitting lid, heat oil over medium heat. Add carrots and onion and cook 4 to 6 minutes or until vegetables begin to soften, stirring occasionally.
- Stir in garlic, tomato paste, curry powder, ginger, salt and red pepper flakes. Cook 2 minutes, stirring constantly.
- Stir in broth and lentils; heat to boiling over medium-high heat. Cover and reduce heat to medium-low. Cook 30 to 35 minutes or until most liquid is absorbed by lentils, stirring occasionally.
- Stir in coconut milk; increase heat to medium. Cook uncovered 5 minutes or until curry thickens slightly, stirring frequently.
- Serve curry with rice and garnish with mint, lime wedges and pomegranate seeds, if desired.
Notes
You can use any variety of dried lentils for this curry. We’ve made it with brown, green and beluga lentils, and it turns out great each time. Cooking time may vary by a few minutes based on what kind of lentil you are using, so just test for doneness as the curry simmers and adjust cooking time accordingly.
Nutrition
Serving: 1servingCalories: 484kcalCarbohydrates: 42gProtein: 16gFat: 31gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 1971mgPotassium: 931mgFiber: 17gSugar: 6gVitamin A: 5627IUVitamin C: 9mgCalcium: 74mgIron: 8mg
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