Turmeric-Spiced Lentil and Vegetable Curry

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A vibrant and nourishing lentil curry infused with earthy turmeric and a medley of fresh vegetables, simmered to tender perfection. This Indian-inspired vegan recipe (gluten free), ready in about 45 minutes, pairs red lentils, carrot, cauliflower florets 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 rice, quinoa, or a quick salad. 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 carrot
• 2 cups cauliflower florets
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 1/2 cups coconut milk
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until fragrant and the onion is translucent.
2. Step 2: Stir in 1 tsp turmeric powder, 1 tsp cumin powder, and 1 tsp coriander powder, cooking for 1 minute until the spices release their aroma.
3. Step 3: Add 1 cup rinsed red lentils, 1 large diced carrot, and 2 cups cauliflower florets; stir to coat with the spices.
4. Step 4: Pour in 1 1/2 cups coconut milk and 2 cups vegetable broth, then bring the mixture to a gentle boil. Reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until the lentils and vegetables are tender and the curry thickens.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, then remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving over rice or with flatbread.