Dinner

Lentil and Vegetable Curry Recipe

ByMaya bella December 5, 2025December 5, 2025

Introduction

This lentil and vegetable curry is creamy, spicy, and bursting with flavor. It’s a hearty, nourishing dish that’s surprisingly easy to make and perfect for weeknight dinners or meal prep.

A white plate with a thick vegetable stew sits at the center, showing several layers of diced vegetables in yellow, orange, and green tones with a slightly soft texture. On top of the stew, fresh bright green cilantro leaves form a small bunch as a garnish. Above and to the top right, a white bowl holds pale yellow pickled cabbage with a soft, wet look. On the top left, there is a white bowl full of finely chopped dark green leafy vegetables with a smooth texture, sprinkled lightly with sesame seeds. The scene is arranged on a white marbled surface with a fork on the left and a knife on the right, both having simple silver handles. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup dried red lentils
1 can coconut milk
2 cups mixed vegetables (cauliflower, carrots, peas)
1 onion, diced
2 cloves garlic, minced
1 tbsp curry powder
1 tsp turmeric
1 tbsp vegetable oil
Salt to taste
2 cups vegetable broth

Instructions

Step 1: Rinse the lentils under cold water until the water runs clear. Set them aside to drain.
Step 2: Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened.
Step 3: Stir in the minced garlic, curry powder, and turmeric. Cook for 1 minute to toast the spices and release their aroma.
Step 4: Pour in the vegetable broth, coconut milk, and drained lentils. Bring to a boil, then reduce heat and simmer for 15 minutes.
Step 5: Add the mixed vegetables and continue simmering for another 10 minutes until lentils are tender and vegetables are cooked through.
Step 6: Taste the curry and season with salt as needed. Serve warm with your choice of rice or bread.

Tips & Variations

For extra heat, add a diced chili or a pinch of cayenne pepper with the spices.
Swap the mixed vegetables for spinach, bell peppers, or sweet potatoes for different flavors and textures.
Use vegetable broth with low sodium to better control the saltiness of the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the consistency if needed.

How to Serve

A white plate contains a vegetable stew with visible layers of diced yellow, orange, and green vegetables mixed with a thick brownish sauce, topped with fresh green cilantro leaves in the center. The plate is placed on a white marbled surface, with a silver fork on the left side and a silver knife on the right side. Above the plate, to the left, is a white bowl filled with dark green leafy vegetables sprinkled with sesame seeds, and to the right, a small white bowl holds pale yellow pickled cabbage. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils in this recipe?

Red lentils cook quickly and break down to create a creamy texture, but you can use green or brown lentils if you prefer a firmer texture. Just increase the cooking time accordingly.

Is this curry suitable for freezing?

Yes, this curry freezes well. Cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.