I Need a Recipe

Weeknight • Vegetarian

Weeknight Lentil & Vegetable Curry

A warmly spiced, comforting, and hearty lentil and vegetable curry that comes together quickly for a wholesome vegetarian weeknight meal.

Prep
10 min
Cook
25 min
Servings
4
Level
Weeknight
Weeknight Lentil & Vegetable Curry

Warm spices, tender lentils, and a rainbow of veggies come together in this incredibly satisfying Weeknight Lentil and Vegetable Curry. It’s hearty, flavorful, and remarkably easy to make, proving that a delicious vegetarian meal doesn’t have to be complicated. Perfect for a cozy night in!

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp curry powder
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup red or green lentils, rinsed well
  • 3 cups vegetable broth
  • 2 carrots, diced
  • 2 cups spinach, roughly chopped
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)

For Serving (optional)

  • Cooked rice or naan bread

Preparation

  1. Step 1

    Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.

  2. Step 2

    Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.

  3. Step 3

    Add the curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.

  4. Step 4

    Pour in the diced tomatoes (undrained), coconut milk, rinsed lentils, and vegetable broth. Add the diced carrots. Stir everything well to combine.

  5. Step 5

    Bring the curry to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender and the carrots are cooked through. Stir occasionally to prevent sticking.

  6. Step 6

    Remove the lid, stir in the chopped spinach, and cook for another 2-3 minutes, or until the spinach has wilted. If the curry is too thick, add a splash more broth or water.

  7. Step 7

    Season with salt and black pepper to taste. Ladle into bowls, garnish with fresh cilantro, and serve hot with cooked rice or warm naan bread if desired.

Tips

  • Rinsing your lentils well helps remove any debris and can make them cook more evenly.
  • Feel free to add other vegetables you have on hand, like bell peppers, zucchini, or chopped sweet potatoes.
  • This curry freezes beautifully! Make a double batch and freeze half for an even quicker meal another night.

More recipes you'll love

Creamy Tomato Chickpea Curry
Weeknight•35 min
Creamy Tomato Chickpea Curry

A rich and fragrant vegetarian curry packed with chickpeas and tomatoes in a luscious, spiced coconut sauce.

Black Bean and Corn Quesadillas
Easy•20 min
Black Bean and Corn Quesadillas

Flavorful black beans and sweet corn are layered with melty cheese in crispy tortillas for a quick, satisfying meal.