The vegetarian lentil curry makes for an amazing meatless meal! This vegetarian curry is packed with veggies and flavors and can be served with your grain of choice. Enjoy!
Amazing vegetarian lentil curry
This lentil curry will soon become your favorite vegetarian dish! It’s easy to make, packed with protein and amazing flavor. This recipe is also great for pre-made frozen meals – we’ll show you how to make it and serve it right away or save it for later.
Why you will love it!
It’s a one-pot recipe (+ the mixer!) that makes for less mess and cleanup.
A vegetarian recipe that packs so much protein.
Makes for delicious leftovers – especially the sauce!
What you need for lentil curry
For the mixed spinach sauce
- Yellow Onion
- turmeric powder
- Garlic cloves
- Fresh ginger
- Fresh spinach
- Crushed tomatoes
- Kosher salt
- coconut oil
For the lentil curry
- coconut oil
- turmeric powder
- Ground cumin
- coriander seeds
- Yellow Onion
- Garlic cloves
- Fresh ginger
- Kosher salt
- Diced sweet potatoes
- Sliced ​​carrot rounds
- Green lentils
- Crushed tomatoes
- Full fat coconut milk
- vegetable broth
For the basmati rice
- We cook our basmati rice with some salt and toss it with cilantro after cooking.
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How to make vegetarian lentil curry
Sauté onions & spices
Heat 1 tablespoon coconut oil in a large Dutch oven over medium/high heat. Add onion to coconut oil with ¼ teaspoon salt and turmeric. Sweat the onion for 3-4 minutes. Add garlic and ginger and cook until fragrant.
Sauté vegetables
Add the spinach, the tomato passata and the remaining salt and mix all the ingredients together. Cover the pot and allow the spinach to wilt, about 2-3 minutes.
mix sauce
Remove the saucepan from the heat and scrape the spinach into a high speed blender and blend on high until smooth.
toast spices
Wipe the Dutch Oven clean and melt 2 tablespoons of coconut oil over medium-high heat. Add turmeric, cumin and coriander seeds to coconut oil. Mix all the ingredients together and toast the spices over medium-high heat until fragrant.
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Sauté onions, garlic & ginger
Add the onion and 1 teaspoon salt to the spices and toss. Sauté the onion for 2-3 minutes and then add the garlic and ginger. Cook for another 2-3 minutes.
Add sweet potatoes, carrots, lentils + sauce
Add the sweet potatoes, carrots and lentils to the onions and toss. Cook everything together for 3-4 minutes. Add the tomato passata, coconut milk, broth and spinach puree to the vegetables and bring to the boil.
Let the lentil curry simmer
Turn the heat down to low and let the mixture simmer for 30-40 minutes, stirring regularly to make sure the lentils don’t stick to the bottom of the pot.
Prepare basmati rice
Bring 3.5 cups of water to a boil and add rice to the water and cover. Turn the heat down to low and let the rice simmer for about 20 minutes. Remove the rice from the stove and fluff it up with a fork.
Serve & Enjoy!
The curry is ready when the lentils are still al dente. Serve with rice and top with coriander. YUM!
Grain pairings for curry
We served this lentil curry with white basmati rice, but it would also be absolutely delicious with:
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Best Tips
Fresh spinach works best for this recipe: Since you’re pureeing the spinach, it’s best to stick with fresh spinach, for both flavor and texture.
Be sure to use a high-speed blender when making the spinach puree: Everything needs to be mixed and smooth to get the best results from this sauce.
If you like a spicy lentil curry: add ½ – 1 teaspoon cayenne pepper to the saucepan in step #4. Taste for spice level and increase cayenne pepper from there.
storage
Store this lentil curry in an airtight container in the refrigerator for up to 5 days.
can i freeze it
Lentil curry is a great freezer dish to keep! Allow your meal to cool completely. Then transfer to a freezer-safe container.
Remove as much air as possible and then seal. Freeze up to 3 months.
Lentil curry
The vegetarian lentil curry is full of flavor and oh so delicious. Serve with your choice of cereal.
Preparation:40 protocol
Cook:40 protocol
In total:1 Hour 20 protocol
Ingredients
spinach
- 1 tablespoon coconut oil
- ½ yellow onion chopped
- 1 teaspoon kosher salt separated
- ½ teaspoon turmeric powder
- 4 cloves Garlic chopped
- 2 teaspoon grated fresh ginger
- 5 oz. fresh spinach
- 15 oz. crushed tomatoes
lenses
- 2 tablespoon coconut oil
- 2 teaspoon turmeric powder
- 2 teaspoon ground cumin
- 1 teaspoon coriander seeds
- ½ large yellow onion rolled
- 5 cloves Garlic chopped
- 2 teaspoon freshly grated ginger
- 2 teaspoon kosher salt separated
- 4 cups diced sweet potatoes peeled and diced into ¼-inch cubes (~2 medium sweet potatoes)
- 1 Cup sliced ​​carrot rounds
- 1 Cup green lentils
- 15 oz. crushed tomatoes
- 15 oz. Full fat coconut milk
- 1.5 cups vegetable broth
other ingredients
- 3.5 cups Water
- 2 cups basmati rice
- ½ teaspoon kosher salt
- ¼ Cup freshly chopped coriander
instructions
-
Heat 1 tablespoon coconut oil in a large Dutch oven over medium/high heat. Add onion to coconut oil with ¼ teaspoon salt and turmeric. Sweat the onion for 3-4 minutes. Add garlic and ginger and cook until fragrant or 1-2 minutes.
-
Add the spinach, the tomato passata and the remaining salt and mix all the ingredients together. Cover the pot and allow the spinach to wilt, about 2-3 minutes.
-
Remove the saucepan from the heat and scrape the spinach into a high speed blender and blend on high until smooth. Put aside.
-
Wipe the Dutch Oven clean and melt 2 tablespoons of coconut oil over medium-high heat. Add turmeric, cumin and coriander seeds to coconut oil. Mix all the ingredients together and toast the spices over medium-high heat until fragrant.
-
Add the onion and 1 teaspoon salt to the spices and toss. Sauté the onion for 2-3 minutes and then add the garlic and ginger. Cook for another 2-3 minutes.
-
Add the sweet potatoes, carrots and lentils to the onions and toss. Cook everything together for 3-4 minutes. Add the tomato passata, coconut milk, broth and spinach puree to the vegetables and bring to the boil.
-
Turn the heat down to low and let the mixture simmer for 30-40 minutes, stirring regularly to make sure the lentils don’t stick to the bottom of the pot.
-
Prepare the basmati rice while the lentils are cooking. Bring 3.5 cups of water to a boil and add rice to the water and cover. Turn the heat down to low and let the rice simmer for about 20 minutes.
-
Remove the rice from the stove and fluff it up with a fork. Put aside.
-
The curry is ready when the lentils are still al dente. Serve with rice and top with coriander.
Tips & Hints
- Fresh spinach works best for this recipe.
- Be sure to use a high-speed blender when preparing the spinach puree. Everything must be blended and smooth.
- We recommend using brown or green lentils instead of red lentils.
- Instead of sweet potatoes and carrots, you can use any root vegetables.
- If you like a spicy curry, add ½ – 1 teaspoon cayenne pepper to the saucepan in step 4.
nutritional information
Calories: 523kcal Carbohydrates: 80G Protein: 15G Fat: 18G Fiber: 14G Sugar: 10G
Photography: The photos captured in this post are by Ashley McGlaughlin of The Edible Perspective.