Lentil Curry Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense and frozen spinach is often less expensive.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be tailored to taste and are often cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats while canola oil is often less expensive.

Rinse the lentil under cold water and set aside.

Heat oil in a large pan/pot. Add chopped onion and sauté over medium heat until lightly golden, about 5-6 minutes.

Add crushed garlic, grated ginger, curry powder, cumin, and turmeric. Cook for 1-2 minutes.

Add tomato sauce, water, coconut milk, lentils, salt, and pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.

Lentils should be soft and the sauce should be creamy. If too thick, add more water; if too thin, simmer for 10-15 more minutes with the lid off.

Check the seasoning; if needed, add salt and pepper. Turn the heat off and add chopped coriander, then stir.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary