Description
One-Pot Lentil Curry: warm, cozy, and bursting with flavor, this one-pot lentil curry is a quick, protein-packed vegan dinner that’s perfect for busy weeknights.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional)
- 1 cup red lentils, rinsed
- 1½ cups vegetable broth
- 1 cup canned coconut milk
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp lemon or lime juice
- Optional garnish: fresh cilantro
Instructions
- Heat olive oil in a medium pot over medium heat.
- Add onion and cook until soft, about 3–4 minutes.
- Stir in garlic, ginger, curry powder, cumin, turmeric, paprika, and cayenne; cook 30 seconds until fragrant.
- Add lentils and vegetable broth, stirring well.
- Bring to a gentle boil, then reduce heat and simmer for 8–10 minutes until lentils are tender.
- Stir in coconut milk, salt, and black pepper; simmer 2–3 more minutes until creamy.
- Finish with lemon juice and garnish before serving.
Notes
- Cayenne pepper is optional; adjust to your spice tolerance.
- For a creamier curry, simmer a bit longer until lentils are very soft.
- Leftovers refrigerate well for 3–4 days. Reheat gently on the stove.
- Serve with rice, quinoa, or naan for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, One-Pot
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: About 400
- Sugar: About 6 g
- Sodium: About 450 mg
- Fat: About 30 g
- Saturated Fat: About 12 g
- Unsaturated Fat: About 18 g
- Trans Fat: 0 g
- Carbohydrates: About 40 g
- Fiber: About 7 g
- Protein: About 9 g
- Cholesterol: 0 mg
Keywords: One-Pot Lentil Curry, vegan curry, weeknight dinner, lentil recipe, coconut curry