15-Minute Lentil Veggie Curry
A quick & easy weeknight curry, 15-Minute Lentil Veggie Curry is vegan, budget & pantry-friendly, deliciously creamy, with an oil-free option.
Servings: 5 people
Calories: 417kcal
Ingredients
- ⅔ cup dried brown lentils or green or Puy
- 2 tablespoons neutral flavored cooking oil
- 1 small yellow onion diced (about 1 cup)
- 4 garlic cloves minced
- 1 inch ginger grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon sweet paprika
- ½ teaspoon turmeric
- 14 ounces unsweetened coconut milk canned
- 1 cup vegetable broth plus more as needed
- ½ cup tomato puree or strained tomatoes or tomato passata
- ¾ pound sweet potato (about 2 small) peeled, cut into 1-inch pieces
- 2 cups baby spinach packed
- Fresh lime juice to taste
- 2 teaspoons garam masala
- Salt to taste
- ¼ 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, 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. Mix in the garam maslala, and season with salt. Garnish with cilantro.
Notes
- For oil-free, substitute the cooking oil for vegetable broth when cooking the aromatics and spices.
Nutrition
Calories: 417kcal | Carbohydrates: 38g | Protein: 11g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 63mg | Potassium: 903mg | Fiber: 14g | Sugar: 8g | Vitamin A: 8816IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 5mg
