Creamy Lentil Curry: The One-Pot Wonder That'll Spice Up Your Week

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.

Chop the onion into small pieces.

Heat olive oil in a large skillet until hot but not smoking.

Add the onions and sauté gently for 3 to 4 minutes until translucent.

Lower the heat and add grated ginger and grated garlic, stirring briefly.

Add a couple of teaspoons of curry powder, ground cumin, 2 teaspoons of ground coriander, red pepper flakes, and about a teaspoon of turmeric powder, stirring for a minute.

If the pan gets too dry, add a bit of vegetable broth.

Add vegetable broth, a small can of crushed tomatoes, and a can of full-fat coconut milk, stirring to combine.

Bring the liquids to a simmer.

Rinse the split red lentils under running water to remove dirt.

Add the lentils to the curry and stir in salt and black pepper.

Bring the curry to a boil, then let it simmer for about 20 minutes until the lentils are tender and the curry is creamy.

While the curry cooks, bring a large pot of water to a boil, add a pinch of salt, and then add brown rice, cooking until al dente for about half an hour.

Drain the rice in a fine mesh sieve.

After 20 minutes, stir the curry occasionally to prevent sticking, and add about a teaspoon of garam masala before serving.

Serve with a dollop of Greek yogurt or non-dairy yogurt, brown rice, finely chopped scallion, fresh cilantro, and a generous squeeze of lemon or lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary