Lentil Curry - mega flavour lentil recipe!
User Reviews
5
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Prep Time
5 mins
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Cook Time
55 mins
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Servings
5 - 6
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Calories
414 kcal
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Course
Main Course
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Cuisine
Indian
Lentil Curry - mega flavour lentil recipe!
Description
Lentil Curry - mega flavour lentil recipe! starts by gently cooking butter with onions, garlic, and ginger until the onions develop sweetness and a golden hue. Mild or spicy curry powder and turmeric add depth and color, followed by lentils, tomatoes, coconut milk, and water. The mixture is simmered slowly to develop a thick, creamy curry with tender lentils.
The finished curry is rich and smooth, with a texture that swings between thick and creamy depending on simmer time and liquid adjustments. The freshness of coriander stirred in near the end brightens the dish. Optional yogurt adds a cooling contrast when serving.
This lentil curry pairs well with rice such as basmati or alternatives like cauliflower rice for a lower-carb option. The warmth and heartiness make it suitable as a main vegetarian dish or a comforting side.
Cooking times vary by lentil type and age; older lentils may require longer cooking and additional water. Leftovers store well in the fridge for up to five days or freeze for three months. Reheat gently and stir to restore consistency, adding water if necessary.
Ingredients
- 50g (3 tbsp) butter , unsalted (sub 2 tbsp neutral oil)
- 4 garlic finely minced (Note 1, cloves
- 1.5 tbsp ginger , finely minced (Note 1)
- 1 onion , finely chopped (white, yellow, brown)
- 2 tbsp curry powder , mild or spicy (your choice!) (Note 2)
- 1/2 tsp turmeric powder
- 1/2 tsp cayenne pepper , optional
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1 cup lentils green or brown (or any other dried lentils or split peas, Note 3, dried
- 400 ml / 14 oz coconut milk , full fat
- 400g/ 14 oz canned tomato , crushed or diced
- 3 cups (750 ml) water
Serving:
- 1/2 cup Coriander finely chopped, or cilantro
- yogurt , optional
- basmati rice (or other rice)
Instructions
- Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
- Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
- Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
- Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
- Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
- Coriander: Stir through half the coriander, then taste and add more salt if needed.
- Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).
Notes
- Fresh garlic and ginger are best but powders can substitute; use 1 tsp each when substituting.
- Any standard curry powder works; specialty powders are unnecessary for this recipe.
- This recipe accepts any dried lentils or split peas; cooking time varies accordingly.
- Older lentils need more water and longer simmering; monitor water level and tenderness throughout cooking.
- Store leftovers refrigerated up to five days or frozen up to three months; reheat slowly and stir well, adding water to adjust thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414cal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 22mg | 7% |
| Sodium | 782mg | 33% |
| Potassium | 865mg | 18% |
| Fiber | 15g | 60% |
| Sugar | 5g | 10% |
| Vitamin A | 544IU | 11% |
| Vitamin C | 13mg | 14% |
| Calcium | 91mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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