Lentil and Vegetable Curry
A wholesome curry made with half a cup of red lentils simmered with fresh vegetables and aromatic spices for a comforting vegetarian meal. This indian-inspired curry (vegetarian) ready in about 50 minutes pairs red lentils, medium, diced carrot, medium, diced potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 3, 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
- 1/2 cup red lentils
- 1 medium, diced carrot
- 1 medium, diced potato
- 1 small, chopped onion
- 2, minced garlic cloves
- 1 tbsp, minced ginger
- 1 cup canned diced tomatoes
- 1/2 cup coconut milk
- 1 1/2 cups vegetable broth
- 2 tsp curry powder
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 2 tbsp olive oil
- 1 tsp salt
- 2 tbsp, chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 tsp cumin seeds and toast until fragrant, about 30 seconds.
- Step 2: Add 1 small chopped onion, 2 minced garlic cloves, and 1 tbsp minced ginger. Sauté for 4-5 minutes until onion is translucent.
- Step 3: Stir in 2 tsp curry powder and 1/2 tsp turmeric powder, cooking for 1 minute until spices release aroma.
- Step 4: Add 1/2 cup red lentils, 1 diced carrot, 1 diced potato, 1 cup canned diced tomatoes, and 1 1/2 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
- Step 5: Pour in 1/2 cup coconut milk and 1 tsp salt, continue simmering for 10 minutes until lentils and vegetables are tender and curry thickens.
- Step 6: Garnish with 2 tbsp chopped fresh cilantro before serving with rice or flatbread.
Frequently asked questions
How long does Lentil and Vegetable Curry take to make?
Total time is about 50 minutes (10 min prep + 40 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 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 red lentils from drying out.
Can I substitute ingredients in 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 Lentil and Vegetable Curry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 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.
