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.

Vegetable lentil curry in blue bowl with rice and naan bread in the background.

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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

Ingredients to make vegetable lentil curry placed on a white surface.

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

Sauteed onion, ginger, and garlic in the frying pan.

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.

Cooked tomato and spices in a frying pan.

Step 2: Add tomato, curry powder, chili powder, salt, and pepper. Mix well and cook for two minutes.

Partially cooked veggies in onion-tomato masala in the frying pan.

Step 3: Add the vegetables along with one cup of water. Mix well and cook for three minutes.

Lentils and coconut milk added to veggies in the frying pan.

Step 4: Next, add the cooked lentils and coconut milk.

Simmered curry in frying pan.

Step 5: Mix well and simmer until the vegetables are fully cooked.

Spinach cooked in the curry in frying pan.

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.

Add a side of salad or raita: A side salad like kachumber or onion raita can add freshness and crunch to the meal.

Vegetable lentil curry, rice, and naan bread on a blue plate.

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.

Storage Tips

To store any leftovers, cool it and transfer it to an airtight container. Refrigerate the curry for up to 3-4 days. It also freezes well for up to three months. When reheating, thaw frozen curry in the refrigerator overnight and reheat on the stovetop or in the microwave, adding a splash of water if needed to restore the desired consistency.

Recipe FAQs

What veggies can be used to make this dish?

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.

What type of lentils should I use?

Brown lentils are my favorite choice, as they have a hearty texture and earthy flavor. However, feel free to experiment with red, green, or black lentils for different textures and subtle flavor variations.

Can I make it in advance?

Absolutely, vegetable lentil curry reheats well. Store it in an airtight container in the refrigerator for 3-4 days or freeze for longer storage.

How do I adjust the consistency?

Add more water or broth if the curry becomes too thick during cooking. For a thicker consistency, simmer uncovered to allow the liquid to evaporate.

A big bowl of vegetable lentil curry.

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Vegetable lentil curry in a blue bowl with two plates of rice and curry in the background.

Vegetable Lentil Curry

This wholesome vegetable lentil curry is a medley of lentils, vibrant vegetables, and aromatic curry spices.
5 from 2 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Shilpa Kerur

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

Calories: 471kcal | Carbohydrates: 45g | Protein: 15g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 141mg | Potassium: 1201mg | Fiber: 14g | Sugar: 10g | Vitamin A: 8379IU | Vitamin C: 77mg | Calcium: 109mg | Iron: 9mg
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Vegetable lentil curry in a bowl with rice and naan bread in the background.

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