Vegetarian Lentil Curry
Okay, real talk — this vegetarian lentil curry has become one of my absolute go-to dinner recipes and I am so excited to share it with you. Whether you are feeding your family on a busy weeknight or just treating yourself, this one delivers every single time. It is flavorful, satisfying, and honestly not that hard to pull together.
Why You’ll Love This Vegetarian Lentil Curry
- Ready in about 35 min with simple ingredients
- Big, bold flavors without a ton of fuss
- Perfect for meal prep or feeding a crowd
- The whole family actually eats it — win
Ingredients
- red lentils
- coconut milk
- diced tomatoes
- spinach
- cumin
- garam masala
- ginger
How to Make It
Start by gathering everything and prepping your ingredients — mise en place makes this go so much smoother, I promise. Hearty vegetarian red lentil curry with coconut milk, spinach, and warm spices. Follow the recipe card below for the full step-by-step with exact measurements. The method is straightforward and I walk you through everything you need.
My biggest tip: do not rush the process. Let things cook properly and you will be rewarded with the most incredible result. Trust the recipe and trust yourself!
Shop What I Use
A few of my favorite kitchen staples that make this recipe shine:
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Vegetarian Lentil Curry
Ingredients
Method
- Warm the oil in a large pot over medium heat. Cook the onion 5 minutes until soft, then add the garlic and ginger for 1 minute.
- Stir in the cumin and garam masala and toast for 30 seconds, until the kitchen smells like it.
- Add the lentils, diced tomatoes, coconut milk, broth and salt and bring to a simmer.
- Cook uncovered 20 to 25 minutes, stirring now and then, until the lentils have broken down and the curry is thick.
- Stir in the spinach a handful at a time until it wilts.
- Taste for salt and serve over rice or with warm naan.
