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.
Prep Time7 minutes mins
Cook Time15 minutes mins
Total Time22 minutes mins
Course: Main Course
Cuisine: Vegan
Servings: 5 people
Calories: 417kcal
- 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
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.
- For oil-free, substitute the cooking oil for vegetable broth when cooking the aromatics and spices.
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