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Lentil Curry

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A comforting and hearty lentil curry simmered with spices, tomatoes, and coconut milk, great served with rice or flatbread for a satisfying vegetarian meal.

Ingredients

Scale
  • 1 cup dried red or yellow lentils, rinsed
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tomato, chopped (or ½ cup canned diced tomatoes)
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp chili powder or paprika (adjust to taste)
  • ¾ cup coconut milk (optional)
  • 2 cups vegetable broth or water
  • Salt, to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat oil in a pot over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
  2. Stir in garlic and ginger; cook about 1 minute until fragrant.
  3. Add tomato, turmeric, cumin, coriander, and chili powder; cook 2 minutes to bloom spices.
  4. Add rinsed lentils and broth (or water); bring to a boil, then reduce heat to simmer.
  5. Cover and simmer for 15–20 minutes until lentils are tender and starting to break down, stirring occasionally.
  6. Stir in coconut milk (if using) and simmer 5 more minutes. Season with salt to taste.
  7. Adjust consistency by adding broth if too thick. Remove from heat.
  8. Garnish with fresh cilantro and serve with rice, naan, or flatbread.

Notes

  • Swap coconut milk with yogurt for a creamy but tangy variation.
  • Add chopped spinach or kale in the last few minutes for extra greens.
  • Use green or brown lentils, but cooking time may be longer and texture firmer.
  • Leftover curry tastes even better the next day – reheat gently with a splash of water or broth.

Nutrition

Find it online: https://ukfinda.com/lentil-curry/