Savory Lentil and Carrot Curry
Savory Lentil and Carrot Curry
Ingredients
For the Curry Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes, optional
For the Lentils and Vegetables
- 2 carrots, medium, peeled and sliced into 1/2-inch rounds
- 1 1/2 cups red lentils, rinsed
- 1 can diced tomatoes, 14.5 ounces, undrained
- 3 cups vegetable broth
- 1 can full-fat coconut milk, 13.5 ounces
For Finishing and Serving
- 3 cups fresh spinach, packed, optional
- 1/4 cup fresh cilantro, chopped, for garnish
- salt, to taste
- black pepper, to taste
- 1 lime, cut into wedges, for serving
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic and grated fresh ginger to the pot. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 3
Stir in the curry powder, ground turmeric, ground cumin, ground coriander, and red pepper flakes (if using). Cook for another 1 minute, stirring constantly, to toast the spices and release their aroma.
⏱️ 1 min
- 4
Add the sliced carrots, rinsed red lentils, undrained diced tomatoes, and vegetable broth to the pot. Stir well to combine all ingredients.
⏱️ 2 min - 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and the carrots are cooked through. Stir occasionally to prevent sticking.
⏱️ 25 min
- 6
Stir in the full-fat coconut milk. If using, add the fresh spinach and cook for 2-3 minutes, or until the spinach has wilted.
⏱️ 3 min
- 7
Season the curry with salt and black pepper to taste. If desired, add a squeeze of fresh lime juice for brightness.
⏱️ 1 min
- 8
Ladle the hot curry into bowls. Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Lentil and Carrot Curry
Ingredients
For the Curry Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes, optional
For the Lentils and Vegetables
- 2 carrots, medium, peeled and sliced into 1/2-inch rounds
- 1 1/2 cups red lentils, rinsed
- 1 can diced tomatoes, 14.5 ounces, undrained
- 3 cups vegetable broth
- 1 can full-fat coconut milk, 13.5 ounces
For Finishing and Serving
- 3 cups fresh spinach, packed, optional
- 1/4 cup fresh cilantro, chopped, for garnish
- salt, to taste
- black pepper, to taste
- 1 lime, cut into wedges, for serving
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic and grated fresh ginger to the pot. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Stir in the curry powder, ground turmeric, ground cumin, ground coriander, and red pepper flakes (if using). Cook for another 1 minute, stirring constantly, to toast the spices and release their aroma.
⏱️ 1 min - 4
Add the sliced carrots, rinsed red lentils, undrained diced tomatoes, and vegetable broth to the pot. Stir well to combine all ingredients.
⏱️ 2 min - 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and the carrots are cooked through. Stir occasionally to prevent sticking.
⏱️ 25 min - 6
Stir in the full-fat coconut milk. If using, add the fresh spinach and cook for 2-3 minutes, or until the spinach has wilted.
⏱️ 3 min - 7
Season the curry with salt and black pepper to taste. If desired, add a squeeze of fresh lime juice for brightness.
⏱️ 1 min - 8
Ladle the hot curry into bowls. Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side.
⏱️ 1 min