Spiced Vegetable and Lentil Curry

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A fragrant and flavorful curry made with a blend of spices, tender lentils, and a variety of vegetables, served over rice for a satisfying meal. This Indian-inspired vegetarian recipe, ready in about 65 minutes, pairs brown lentils, carrots, zucchini 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 brown lentils
• 2 medium carrots
• 1 medium zucchini
• 2 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 large onion
• 3 cloves garlic
• 1 tablespoon, minced ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse brown lentils under cold water. In a large pot, combine lentils, diced carrots, and 2 cups chicken broth. Bring to boil, reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
2. Step 2: While lentils cook, dice zucchini into 1/2-inch cubes. Finely chop onion, mince garlic, and grate ginger.
3. Step 3: Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 5 minutes until soft. Add minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Step 4: Stir in curry powder, ground cumin, ground coriander, turmeric, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute until aromatic.
5. Step 5: Add spice mixture to pot with lentils and carrots. Stir in coconut milk and zucchini. Simmer for 10 minutes until zucchini is tender. Adjust seasoning with salt and pepper to taste.