Lentil and Vegetable Curry

A deeply warming and flavorful vegetarian curry with tender red lentils, sweet potatoes, and fresh spinach simmered in a rich, coconut milk base with aromatic spices, served with basmati rice.

• Prep: 10 min
• Cook: 19 min
• Total: 29 min
• Servings: 4.5
• Cuisine: Indian
• Difficulty: Easy
• Cost: $3.05/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sodium

Tags

• quick
• comfort food
• stir-fry
• savory
• spicy
• healthy

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (chopped)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon red curry paste
• 1.5 cup red lentils (rinsed)
• 1 sweet potato (large, peeled and diced)
• 4 cup vegetable broth
• 13.5 ounce full-fat coconut milk
• 5 ounce fresh spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup basmati rice
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Cook basmati rice according to package directions while preparing the curry.
2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and sauté for 3-5 minutes until softened.
3. Stir in minced garlic and grated fresh ginger. Cook for 1 minute until fragrant. Add red curry paste and cook for another minute, stirring, to bloom the spices.
4. Add rinsed red lentils, diced sweet potato, vegetable broth, and full-fat coconut milk to the pot. Stir well to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until lentils and sweet potato are tender.
5. Stir in fresh spinach until wilted, about 2 minutes. Season with salt and black pepper to taste. If needed, add a splash more broth or water to reach desired consistency.
6. Serve the comforting lentil and vegetable curry hot over basmati rice. Garnish with fresh chopped cilantro, if desired.

Notes

Red lentils cook relatively quickly; ensure they are fully tender. For a thicker curry, remove the lid for the last few minutes of simmering.

Nutrition (per serving)

• Calories: 615
• Protein: 27.6 g
• Carbohydrates: 83.1 g
• Fat: 20.5 g
• Fiber: 22.3 g
• Sodium: 750 mg
• Saturated Fat: 14.1 g
• Sugar: 12.5 g