Irresistible One-Pot Lentil and Vegetable Curry Recipe

Imagine a warm bowl of One-Pot Lentil and Vegetable Curry, where the aromatic spices dance like they’re auditioning for a cooking show. The golden lentils mingle with colorful veggies, creating a comforting embrace that warms your soul. As you inhale, the delightful mix of cumin and coriander transports you straight to the bustling streets of an Indian market. For more inspiration, check out this lunch recipes recipe.

Now, picture this dish on a cozy weeknight, where the only thing on your agenda is unwinding with your loved ones. This One-Pot Lentil and Vegetable Curry is not just a meal; it’s an experience that fills your home with warmth and laughter. You might even hear someone say they could swim in this curry – but let’s stick to eating it instead.

I remember the first time I made this curry; my friends practically tried to fight over the last spoonful!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Green or Brown Lentils: These are hearty legumes that hold their shape well while absorbing flavors beautifully.
• Coconut Milk: Adds creaminess and a hint of sweetness; opt for full-fat for richer flavor.
• Carrots: Sweet and crunchy, these provide a nice texture contrast; chop them into bite-sized pieces.
• Bell Peppers: Use any color you like; they add visual appeal and sweetness to the curry.
• Spinach: Fresh or frozen, it wilts down nicely and adds vibrant green goodness.
• Onion: A must for flavor; sauté until translucent for the best base.
• Garlic and Ginger: Freshly minced to pack a punch of flavor; they are essential for depth.
• Curry Powder: Your choice of blend will set the tone; choose one that excites your taste buds.
• Vegetable Broth: Use low-sodium broth for better control over salt levels in your curry.
• Lime Juice: A splash at the end brightens all the flavors beautifully!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Sauté the Aromatics: In a large pot over medium heat, add oil and sauté chopped onions until they’re soft and translucent. Add garlic and ginger next until fragrant.

Add the Veggies and Spices: Toss in diced carrots and bell peppers along with curry powder. Stir frequently until vegetables soften slightly and release their aroma.

Incorporate Lentils and Liquids: Add rinsed lentils followed by coconut milk and vegetable broth. Bring everything to a gentle boil while stirring occasionally.

Simmer Until Tender: Reduce heat to low, cover the pot, and let it simmer for about 25-30 minutes until lentils are tender but not mushy. Stir occasionally to prevent sticking.

Add Spinach and Seasoning: When lentils are cooked through, fold in spinach until wilted. Squeeze lime juice over the top for that zesty finish!

Serve It Up!: Ladle generous portions into bowls, garnishing with fresh herbs if desired. Enjoy it hot with rice or bread as you bask in culinary glory!

Now you’re ready to relish every delicious bite of your One-Pot Lentil and Vegetable Curry!

Perfecting the Cooking Process

Start by sautéing your onions and garlic until fragrant, then add spices before the lentils and vegetables. This sequence builds layers of flavor, ensuring a rich taste.

Add Your Touch

Feel free to swap out vegetables based on the season or your mood! Cauliflower, spinach, or sweet potatoes all work wonders in this curry.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stove or microwave until warmed through.

Creating my first One-Pot Lentil and Vegetable Curry was a joyful disaster. My friends showed up uninvited, and I had just one pot on hand—perfect for sharing laughter and delicious food!

FAQ

Can I use canned lentils instead of dried ones?

Yes, canned lentils can be used; just reduce cooking time significantly.

What vegetables work best in this curry?

Chop any seasonal veggies like carrots, peas, or bell peppers for vibrant flavor.

Is this curry suitable for meal prep?

Absolutely! It stores well and tastes even better the next day.

Print

One-Pot Lentil and Vegetable Curry

---

• Author: platesdaily
• Total Time: 45 minutes
• Yield: Serves approximately 4 people 1x

Print Recipe

Pin Recipe

Description

Warm up with this delightful One-Pot Lentil and Vegetable Curry, a vibrant dish that combines earthy lentils with colorful vegetables and aromatic spices. Perfect for busy weeknights, this easy-to-make curry not only nourishes the body but also brings loved ones together. Enjoy the comforting flavors of cumin and coriander as they envelop you in a cozy embrace.

---

Ingredients

Scale 1x2x3x

• 1 cup green or brown lentils
• 1 can (13.5 oz) coconut milk
• 2 medium carrots, diced
• 1 bell pepper, diced
• 2 cups spinach (fresh or frozen)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp curry powder (your choice)
• 4 cups low-sodium vegetable broth
• Juice of 1 lime

---

Instructions

1. Sauté onions in a large pot over medium heat until soft. Add garlic and ginger; cook until fragrant.
2. Stir in diced carrots and bell peppers along with curry powder. Cook until vegetables soften slightly.
3. Add rinsed lentils, coconut milk, and vegetable broth; bring to a gentle boil while stirring occasionally.
4. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender but not mushy.
5. Fold in spinach until wilted and squeeze lime juice over the top before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: One-pot cooking
• Cuisine: Indian

Nutrition

• Serving Size: Approximately 1 cup (250g)
• Calories: 320
• Sugar: 5g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 10g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 12g
• Protein: 12g
• Cholesterol: 0mg

Keywords: Feel free to customize by swapping vegetables based on seasonal availability or personal preference (e.g., cauliflower or sweet potatoes). Leftovers can be stored in an airtight container for up to five days and reheated gently.