Lentil Curry
A fragrant, warming lentil-based curry with swappable vegetables and protein options, perfect for building custom variations. Rich with aromatic spices and served over your choice of grain or with flatbread.
Ingredients
Method
Rinse lentils thoroughly under cold water and drain. Dice the onion, mince the garlic and ginger, and cut your chosen vegetables into bite-sized pieces.
Heat oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in minced garlic and ginger, cooking for 1 minute until fragrant. Add garam masala, turmeric, and cumin, stirring constantly for 30 seconds to toast the spices.
Add tomato paste and stir to coat the aromatics, cooking for 1 minute. This deepens the flavor.
Add the rinsed lentils and vegetable broth, stirring well. Bring to a boil, then reduce heat to a gentle simmer.
Add your primary vegetable and simmer for 15 minutes. Add the secondary vegetable and continue cooking for 10–15 minutes more, until lentils are tender and vegetables are soft.
Stir in coconut milk if using. Season with salt and black pepper to taste. Add a squeeze of lime or lemon juice for brightness if desired.
Ladle into bowls and garnish with fresh cilantro. Serve over basmati rice, with naan, or with your favorite flatbread on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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