Half-Spiced Lentil and Vegetable Curry
A comforting vegetarian curry combining red lentils and seasonal vegetables, simmered in a fragrant blend of spices. This indian-inspired curry (vegetarian) ready in about 45 minutes pairs rinsed red lentils, large, diced into 1/2-inch cubes carrot, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup rinsed red lentils
- 1 large, diced into 1/2-inch cubes carrot
- 1 medium, diced into 1/2-inch cubes potato
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 tbsp grated ginger
- 1 cup canned diced tomatoes
- 1 cup coconut milk
- 2 tbsp vegetable oil
- 2 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1 tsp salt
- 2 cups water
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated ginger, 2 tsp curry powder, 1 tsp ground cumin, and 1/2 tsp turmeric powder; cook for 1-2 minutes until fragrant.
- Step 3: Add 1 cup rinsed red lentils, 1 large diced carrot, and 1 medium diced potato to the pot. Stir to coat the lentils and vegetables with the spices.
- Step 4: Pour in 1 cup canned diced tomatoes, 1 cup coconut milk, 2 cups water, and 1 tsp salt; bring to a boil.
- Step 5: Reduce heat to low, cover, and simmer for 25-30 minutes until lentils and vegetables are tender and curry thickens.
- Step 6: Stir occasionally and add water if needed to reach desired consistency.
- Step 7: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro before serving over rice or with flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Spiced Lentil and Vegetable Curry take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Spiced Lentil and Vegetable Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed red lentils from drying out.
Can I substitute ingredients in Half-Spiced Lentil and Vegetable Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Spiced Lentil and Vegetable Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Spiced Lentil and Vegetable Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
