Description
A hearty, flavorful, and nutritious curry made in just one pot! Perfect for busy weeknights or meal prep.
Ingredients
Scale
- 1 cup red lentils, rinsed
- 1 tbsp coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1-inch ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Juice of 1/2 a lime
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions
- Sauté Aromatics: Heat coconut oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes. Add garlic and ginger, and sauté for another minute.
- Spice It Up: Stir in curry powder, turmeric, cumin, smoked paprika, and cayenne (if using). Cook for 30 seconds until fragrant.
- Add Liquids: Pour in diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
- Add Lentils: Stir in the rinsed lentils. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 20–25 minutes, stirring occasionally, until lentils are tender and the curry has thickened.
- Season & Finish: Add lime juice, salt, and pepper to taste. Adjust seasoning as needed.
- Serve: Garnish with fresh cilantro and serve hot with cooked rice or naan.
Notes
- For extra veggies, toss in spinach, diced carrots, or chopped zucchini during the last 5–7 minutes of cooking.
- If you prefer a thinner curry, add more broth.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfeast
Nutrition
- Calories: ~250
- Fat: 9g
- Carbohydrates: 32g
- Protein: 12g