Indian Lentil and Vegetable Curry with Basmati Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A hearty and aromatic Indian curry made with lentils, mixed vegetables, and fragrant spices, served over fluffy Basmati rice. This indian-inspired vegetarian ready in about 60 minutes pairs lentils, large onions, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 lentils
• 1 large onions
• 2 cloves garlic
• 1 inch ginger
• 2 medium tomatoes
• 1 cup carrots
• 1 cup potatoes
• 2 cups spinach
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garam masala
• 1 cup Basmati rice
• 2 tbsp oil
• to taste salt

Instructions

1. Step 1: Heat 2 tbsp oil in a large pot over medium-high heat. Dice 1 large onion into 1/2-inch cubes, mince 2 cloves garlic, and grate 1 inch ginger. Add to the pot and sauté for 5 minutes, stirring occasionally, until the onions are golden brown and the garlic and ginger are fragrant. Tip: Don’t stir the onions too early — they need contact with the hot pan to caramelize.
2. Step 2: Add 1 tsp turmeric, 1 tsp cumin, and 1 tsp coriander to the pot. Stir to coat the onions with the spices, then cook for 1 minute until the spices release a warm, toasted aroma. Tip: Toasting the spices briefly enhances their depth of flavor.
3. Step 3: Add 1 cup lentils, 1 cup diced carrots (1/2-inch cubes), 1 cup diced potatoes (1/2-inch cubes), and 2 chopped medium tomatoes. Stir well to combine, then add 3 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally. The lentils should soften and the vegetables should become tender. Tip: If the mixture dries out, add more water as needed.
4. Step 4: Stir in 2 cups spinach and cook for 5 minutes, until the spinach wilts and turns vibrant green. Season with 1 tsp garam masala and salt to taste, adjusting based on your preference.
5. Step 5: In a separate pot, rinse 1 cup Basmati rice under cold water until the water runs clear. Add 2 cups water (a 2:1 rice-to-water ratio) and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Do not stir while cooking — this prevents the rice from becoming mushy. Tip: Let the rice rest for 5 minutes before fluffing with a fork.
6. Step 6: Serve the curry over the cooked rice, garnished with additional garam masala and a sprinkle of chopped cilantro if desired. The curry should have a rich, spiced aroma and a slightly thickened consistency that clings to the rice.