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Lentil & veggie curry with sweet potato and baby spinach.

15-Minute Lentil Veggie Curry


  • Author: Nisha Melvani
  • Total Time: 22 minutes
  • Yield: Serves 5 1x

Description

A quick & easy weeknight curry, 15-Minute Lentil Veggie Curry is vegan, budget & pantry-friendly, deliciously creamy, with an oil-free option.


Ingredients

Units Scale
  • 2/3 cup dried brown, green or Puy lentils
  • 2 tablespoons neutral cooking oil
  • 1 small yellow onion, diced (about 1 cup)
  • 4 garlic cloves, minced
  • 1-inch piece ginger, grated
  • 1 tablespoon curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon turmeric
  • 1 14-ounce can coconut milk
  • 1 cup vegetable broth plus more as needed
  • 1/2 cup tomato puree or strained tomatoes (tomato passata)
  • 3/4 pound sweet potato (about 2 small), peeled, cut into 1-inch pieces
  • 2 packed cups baby spinach
  • Fresh lime juice to taste
  • Salt to taste
  • 1/4 cup chopped cilantro, for garnish

Instructions

  • Cook the lentils: In a small saucepan, combine the lentils with 2 ½ cups water. Bring to a simmer and cook for about 10 minutes, or until the lentils are al dente, adding more water as needed to keep the lentils submerged. Drain and set aside.
  • Make the spice mix: Meanwhile, in a small bowl, combine the curry powder, garam masala, cumin, coriander, paprika, and turmeric. Set aside.
  • Cook the aromatics and spices: Heat the oil in a medium saucepan over medium-high heat. Cook the onion for about 3 minutes, or until translucent. Add the garlic, ginger, and spice mix. Cook for one minute more, stirring constantly.
  • Add liquids and sweet potato: Add the coconut milk, vegetable broth, tomato puree, and sweet potato and stir to combine. Reduce the heat to a simmer and cook for about 10 minutes, or until the sweet potato is just fork tender. Add more broth as needed to keep the sweet potato submerged.
  • Add lentils, spinach and season: Stir in the cooked lentils, and spinach and cook until warmed through. Add lime juice to taste. Season with salt. Garnish with cilantro.

Notes

For oil-free, substitute the cooking oil for vegetable broth when cooking the aromatics and spices.

  • Prep Time: 7 minutes
  • Cook Time: 15 Minutes
  • Category: Main Course
  • Cuisine: Vegan

Keywords: lentil curry, coconut curry, vegetable curry, vegan curry, cheap vegan dinner, easy vegan dinner