Vegetable Lentil Curry
A fragrant and hearty curry made with red lentils, mixed vegetables, and a rich tomato base, seasoned with warming Indian spices and served with basmati rice.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 8
- Cuisine: Indian
- Difficulty: Easy
- Cost: $1.77/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Fiber
- Pescatarian
Tags
- one-pot
- boil
- steam
- quick
- healthy
- comfort food
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion (medium, chopped)
- 3 clove garlic (minced)
- 1 fresh ginger (grated)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon cayenne pepper
- 14.5 ounce diced tomatoes (undrained)
- 1 cup red lentils (rinsed)
- 4 cup vegetable broth
- 2 cup frozen mixed vegetables
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cup basmati rice (cooked)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
- Add the ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until aromatic.
- Stir in the diced tomatoes, rinsed red lentils, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until lentils are tender.
- Stir in the frozen mixed vegetables and cook for another 5 minutes, uncovered, until heated through and the curry has thickened to your desired consistency. Season with salt and black pepper to taste.
- Serve the Vegetable Lentil Curry warm over cooked basmati rice.
Notes
This curry freezes well, making it excellent for future meal prep. Ensure lentils are fully cooked and tender before serving.
Nutrition (per serving)
- Calories: 320
- Protein: 17.5 g
- Carbohydrates: 54.3 g
- Fat: 6.8 g
- Fiber: 15.1 g
- Sodium: 590 mg
- Saturated Fat: 1.1 g
- Sugar: 6.5 g