Published 3/4/2023
Amazing Vegetarian Lentil Curry
This lentil curry is about to be your favorite vegetarian meal! It’s easy to make, packed with protein and amazing flavor. This recipe is also great for meal prepped freezer meals — we’ll walk you through how to make it and serve it right away, or save it for later.
What You Need for Lentil Curry
For the blended spinach sauce
Yellow onionTurmeric powderGarlic clovesFresh ginger Fresh spinach Crushed tomatoesKosher salt Coconut oil
For the Lentil Curry
Coconut oil Turmeric powder Ground cumin Coriander seeds Yellow onion Garlic cloves Fresh gingerKosher salt Diced sweet potatoesSliced carrot roundsGreen lentilsCrushed tomatoes Full-fat coconut milk Vegetable broth
For the basmati rice
We’re cooking our basmati rice with a bit of salt and then tossing with cilantro after cooking.
How to Make Vegetarian Lentil Curry
Sauté onions & spices
Heat 1 tablespoon of coconut oil in a large Dutch oven over medium/high heat. Add onion to coconut oil with ¼ teaspoon of salt and turmeric. Sauté the onion for 3-4 minutes. Add the garlic and ginger and cook them until fragrant. A vegetarian recipe that packs so much protein. Makes for delicious leftovers — especially the sauce! Blender
Sauté veggies
Add spinach, crushed tomatoes, and the remaining salt, and toss all of the ingredients together. Cover the pot and allow the spinach to wilt, for about 2-3 minutes.
Blend Sauce
Remove the pot from the heat and scrape the spinach into a high-powered blender and blend on high until smooth.
Toast Spices
Wipe the Dutch oven clean and melt 2 tablespoons of coconut oil over medium heat. Add the turmeric, cumin, and coriander seeds to the coconut oil. Toss all the ingredients together and toast the spices over medium heat until fragrant.
Sauté onions, garlic & ginger
Add the onion and 1 teaspoon of salt to the spices and toss. Sauté the onion for 2-3 minutes and then add the garlic and ginger. Cook for an additional 2-3 minutes. Dutch Oven
Add sweet potatoes, carrots, lentils + sauce
Transfer the sweet potatoes, carrots, and lentils to the onion and toss. Cook everything together for 3-4 minutes. Add the crushed tomatoes, coconut milk, broth the spinach puree to the vegetables and bring to a boil.
Simmer Lentil Curry
Turn the heat to low and allow the mixture to simmer for 30-40 minutes, stirring periodically to make sure the lentils are not sticking to the bottom of the pot.
Prepare Basmati rice
Bring 3.5 cups water to a boil and add rice to the water and cover. Turn the heat to low and let the rice simmer for bout 20 minutes. Remove the rice from the heat and fluff it with a fork.
Serve & Enjoy!
The curry is done when the lentils still have a bite to them. Serve with rice and top with cilantro. YUM!
Grain Pairings for Curry
We served this lentil curry with white basmati rice, but it would also be absolutely delish with:
Short grain white riceShort or long grain brown riceQuinoaCauliflower rice
Top Tips
Fresh spinach works best for this recipe: because you’re blending the spinach, it’s best to stick with fresh spinach for both taste and texture. Be sure you use a high-speed blender when you make the spinach puree: Everything must be blended and smooth for the best results with this sauce. If you like a spicy lentil curry: add ½ – 1 teaspoon of cayenne pepper to the pot in step #4. Taste for spice level and increase cayenne from there.
Storage
Store this lentil curry in the refrigerator for up to 5 days in an airtight container.
Can I freeze it?
Lentil curry is a great freezer meal to keep on hand! Let your meal cool completely. Then, transfer into a freezer-safe container. Remove as much air as possible, and then seal. Freeze for up to 3 months.
Curry-Inspired Recipes
Instant Pot Coconut Curry ChickenEasy Shrimp Panang CurryGreen Curry Sweet Potato Chicken MeatballsCrockpot Curry ChickenVegetarian Creamy Cashew Curry
