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A hearty, one-pot, plant-based Indian curry featuring red lentils simmered with warming spices and rich coconut milk for a silky, flavorful sauce. Naturally vegan, gluten-free, and customizable with vegetables, perfect over rice or with naan.

  • Total Time: 40 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon garam masala
  • 1 cup red lentils, rinsed
  • 3 cups vegetable broth
  • 1 can (15 oz) full-fat coconut milk
  • 1 can (14.5 oz) diced tomatoes (optional)
  • 1 cup chopped spinach or kale (optional)
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving (optional)

Instructions

  1. Warm the olive oil in a large pot over medium heat.
  2. Add diced onion and sauté for 4–5 minutes, until soft and translucent.
  3. Stir in minced garlic and ginger; cook for 1 minute until fragrant.
  4. Add curry powder, ground cumin, turmeric, and garam masala; stir and cook for about 30 seconds to release aromas.
  5. Pour in rinsed red lentils, vegetable broth, and diced tomatoes (if using); stir well to combine.
  6. Bring to a gentle boil, then reduce heat, cover, and simmer for 20–25 minutes, stirring occasionally, until lentils are tender and soft.
  7. Stir in coconut milk and optional spinach or kale; simmer uncovered for 5–10 minutes until thickened and creamy.
  8. Optional: blend one-third to half of the curry with an immersion blender for a silkier texture, then stir it back in.
  9. Taste and season with salt and pepper as needed; add more spices or broth to adjust flavor and consistency.
  10. Serve warm over rice or with naan bread; garnish with fresh cilantro and a squeeze of lime if desired.

Notes

Rinse lentils thoroughly to avoid grit., Toast spices in oil briefly to enhance flavor., Add garlic and ginger after onions soften to prevent burning., Add coconut milk near the end to avoid curdling., Use full-fat coconut milk for best creaminess., Adjust curry thickness by cooking time and broth quantity., Blend partially for creamier texture without losing all texture., Deglaze pot when using Instant Pot to prevent burn warnings., Store in airtight containers; refrigerate up to 5 days, freeze up to 3 months., Reheat gently with added broth or water to loosen curry., Adjust spice heat gradually, adding cayenne or fresh chilies if desired.

  • Author: Ashley
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Main Course
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 350 calories per serving
  • Fat: 15 grams per serving
  • Carbohydrates: 40 grams per serving
  • Protein: 18 grams per serving