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Protein-Packed Lentil Curry

A hearty, protein-packed lentil curry featuring aromatic spices, creamy coconut milk, and a rich tomato base.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian-inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups dried brown lentils rinsed
  • 2 tbsp vegetable oil
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp chili powder
  • 14 oz crushed tomatoes
  • 3 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large pot
  • Fine-mesh sieve

Method
 

Cooking Process
  1. Heat oil in a large pot over medium heat.
  2. Sauté onion for 6 minutes until translucent.
  3. Stir in garlic and ginger, cooking for 1 minute.
  4. Add cumin, turmeric, and chili powder; toast for 30 seconds.
  5. Pour in crushed tomatoes and cook for 4 minutes.
  6. Add rinsed lentils and coat in the spice-tomato base.
  7. Add vegetable broth, bring to a boil, then reduce heat to low.
  8. Cover and simmer for 30–35 minutes until lentils are tender.
  9. Stir in coconut milk until combined.
  10. Remove from heat and let sit for 5 minutes.
  11. Garnish with fresh cilantro and serve.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stovetop with a splash of water.