Vegetable Lentil Curry: Easy, Delicious, Vegan
This wholesome vegetable lentil curry is a medley of lentils, vibrant vegetables, and aromatic curry spices. This simple yet flavorful dish is a perfect addition to your plant-based repertoire.
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This vegetable lentil curry is easy to make and customizable. You can use green or brown lentils to make it or use veggies that are in season. This adaptability not only ensures a diverse and fresh flavor profile but also allows you to make the most of seasonal produce. It is a great way to use up bits and pieces of veggies that are sitting in the fridge. It is naturally gluten-free and vegan.
The combination of vibrant veggies, earthy brown lentils, and aromatic spices creates a complex and satisfying flavor. Serve this flavorful curry piping hot over fluffy basmati rice or fragrant quinoa alongside a dollop of yogurt and crusty naan for dipping.
Ingredients
Lentils: I am using cooked brown lentils for this recipe. You can use either canned lentils or cook brown lentils easily at home.
Veggies: I am using carrots, bell peppers, cauliflower, sweet potatoes, peas, and spinach. Other vegetables like zucchini, broccoli, corn kernels, potato, green beans, mushrooms, etc. are also a great option.
Spices: I am using curry powder and chili powder for this recipe.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step instructions
Step 1: Heat oil in a frying pan or skillet and add onions. Saute until they are transparent. Add the ginger garlic paste and saute for one more minute.
Step 2: Add tomato, curry powder, chili powder, salt, and pepper. Mix well and cook for two minutes.
Step 3: Add the vegetables along with one cup of water. Mix well and cook for three minutes.
Step 4: Next, add the cooked lentils and coconut milk.
Step 5: Mix well and simmer until the vegetables are fully cooked.
Step 6: Add the spinach at the end and simmer for one minute. Turn off the heat and add lemon juice.
Expert Tips
- Cut the vegetables into small bite-sized pieces to ensure quick and even cooking.
- If you are using canned lentils, rinse them well to remove excess starch and prevent a mushy texture.
- The water used to cook the vegetables can be replaced with vegetable broth.
If you liked this brown lentil recipe, then you must try this lentil Buddha bowl or this roasted cauliflower and lentil tacos.
Serving Suggestions
Serve with plain rice: Vegetable lentil curry pairs well with steamed basmati rice. Serve the dal and rice together in a bowl, and enjoy the comforting and hearty flavors of this dish.
Accompany with bread: Serve it with bread like naan, roti, or chapati.
Salad or raita: Kachumber salad or onion raita adds freshness and crunch to the meal.
More Lentil Curry Recipes
If you’re in the mood for something heartier, try this Ground Meat Curry, where mung beans complement the rich flavors of ground meat.
For a vibrant twist, try Lentil Peas Potato Curry featuring red lentils alongside a delightful mix of peas and potatoes.
Or, if you’re craving protein-packed goodness, this Chicken Lentil Curry with red lentils might just be what you need.
If you tried this Vegetable Lentil Curry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 2 cups cooked brown lentils
- 2 tbsp oil
- 1 small onion chopped
- 1 tbsp ginger garlic paste
- 1 cup canned tomatoes
- 2 tbsp curry powder
- ½ tsp chili powder optional
- Salt and pepper to taste
- 1 small carrot peeled and diced
- 1 small bell pepper any color, diced
- 1 cup cauliflower florets
- 1 small sweet potato peeled and diced
- ½ cup peas fresh or frozen
- 1 cup baby spinach
- 1 can coconut milk
- ½ lemon
Instructions
- Heat oil in a frying pan or skilled and add onions. Saute until they are transparent. Add the ginger garlic paste and saute for one more minute.
- Add tomato, curry powder, chili powder, salt, and pepper. Mix well and cook for two minutes.
- Add the vegetables along with one cup of water. Mix well and cook for three minutes.
- Next, add the cooked lentils and coconut milk. Mix well and simmer until the vegetables are fully cooked.
- Add the spinach at the end and simmer for one minute. Turn off the heat and add lemon juice.
Notes
- Cut the vegetables into small bite-sized pieces to ensure quick and even cooking.
- If you are using canned lentils, rinse them well to remove excess starch and prevent a mushy texture.
- The water used to cook the vegetables can be replaced with vegetable broth.
Nutrition
