One-Pot Spiced Lentil and Vegetable Curry
A comforting and nutritious vegan curry simmered with lentils and seasonal vegetables in a blend of fragrant spices. This indian-inspired vegan ready in about 45 minutes pairs vegetable oil, yellow onion, fresh ginger 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
- 2 tbsp vegetable oil
- 1 large, diced yellow onion
- 1 tbsp, grated fresh ginger
- 3, minced garlic cloves
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp red chili powder
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup, rinsed red lentils
- 14 oz (1 can) canned coconut milk
- 2 cups water
- 1 1/2 tsp salt
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until soft and translucent.
- Step 2: Stir in 1 tbsp grated fresh ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
- Step 3: Add 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp ground cumin, and 1/2 tsp red chili powder; toast the spices for 30 seconds to release their aromas.
- Step 4: Add 1 cup diced carrots, 1 cup diced potatoes, 1 cup rinsed red lentils, 14 oz canned coconut milk, and 2 cups water. Stir to combine and bring to a boil.
- Step 5: Reduce heat to low, cover, and simmer for 25 minutes until lentils and vegetables are tender and the curry thickens. Season with 1 1/2 tsp salt.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice. Serve hot with rice or flatbread.
Frequently asked questions
How long does One-Pot 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 One-Pot 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 vegetable oil from drying out.
Can I substitute ingredients in One-Pot 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 One-Pot 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 One-Pot Spiced Lentil and Vegetable Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family devoured this! The spiced lentils were creamy and the vegetables were perfectly cooked.
- ★★★★★
Loved it! So flavorful and vegan-friendly. Made it for my vegan friends and they were impressed.
- ★★★★☆
Took a bit longer than expected to cook, but the flavors were worth it. Will make again.
