Green Lentil Curry Recipe
Green Lentil Curry made hearty and comforting with lentils, coconut milk, and Indian spices for a vegan, protein packed one pot meal.
Servings: 6 servings
Calories: 438kcal
Ingredients
- 1 large onion finely chopped
- 6 garlic cloves crushed
- 1 tablespoon coconut or avocado oil for frying
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander ground
- 1 teaspoon salt
- 14 ounces can coconut milk full fat
- 6 ounces can tomato paste
- 2 cups green lentils uncooked & rinsed
- 3 cups water or low sodium broth
- Cilantro and/or green onions for garnish
- Greek yogurt and avocado for serving
Instructions
Stovetop Lentil Curry:
- Preheat dutch oven or heavy bottom medium pot on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally.
- Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
- Add coconut milk, tomato paste, water, lentils and stir to combine. Bring to a boil, cover and cook on low for 45 minutes.
- Remove from heat and let stand 5 minutes. Add cilantro and/or green onions and stir. Adjust thickness of curry with more broth, if you wish.
- Serve hot garnished with more cilantro or green onions, lime, avocado and yogurt, if you wish.
Slow Cooker Lentil Curry:
- Preheat small skillet on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
- Transfer to a slow cooker and add coconut milk, tomato paste, water and green lentils. Stir to combine, cover and cook on High for at least 3 - 4 hours or on Low for 6 - 8 hours.
Instant Pot Lentil Curry:
- In Instant Pot, add ingredients in exact same order: onion, garlic, turmeric, coriander, curry powder, cumin, salt, green lentils, water, coconut milk and tomato paste. Do not stir!
- Cover, set pressure valve to Sealing and press Pressure Cook on High for 25 minutes. After do Quick Release to release the pressure by turning the valve to Venting.
Video
Notes
- Store: In the fridge in an airtight container for 5-6 days. Reheat by simmering on low with a splash of water or broth, in a small pot while covered and stirring once or twice. Shouldn't take more than 5 minutes.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw curry in a fridge overnight or on a counter for 5-6 hours.
- Do I have to soak lentils? You do not have to soak lentils which makes them a fast cooking legume.
- Can I use broth instead of water? Absolutely, it will add more flavor to the curry. Use vegetable broth or if not strict vegan or vegetarian, chicken or beef broth works too. Just make sure it is low sodium, otherwise curry will be too salty.
- Make sure your curry powder is fresh! It is key to the most delicious curry.
Nutrition
Serving: 1.25cups | Calories: 438kcal | Carbohydrates: 50g | Protein: 19g | Fat: 19g | Saturated Fat: 16g | Sodium: 416mg | Fiber: 23g | Sugar: 8g