Dinner

Cozy lentil curry is a plant-based, fiber-forward meal built with lentils, vegetables, warming spices, and coconut milk. Designed to be comforting and approachable, it works well for both new and experienced lentil eaters.

Servings: 4–6
Time: Prep 10–15 minutes · Cook 30–35 minutes · Total ~45 minutes

Ingredients

Base

• 1 cup dried lentils, rinsed well, use green or red lentils (see note below)
• 1 small onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated or minced

Spices

• 2 tsp curry powder (mild or medium heat)
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp smoked paprika or mild chili powder
• Fresh ground black pepper

Liquids

• 1 can (14–15 oz) coconut milk, full fat for thicker sauce
• 2 cups vegetable broth or water

Vegetables

• 1 cup cauliflower florets or diced sweet potato or a combination of both!
• 2 cups fresh chopped spinach or baby kale

Toppings

• Juice of ½ lime or lemon
• Salt to taste
• Fresh cilantro, optional

Method

1. In a medium pot, sauté the onion and carrots over medium heat with a splash of broth until softened, about 5–7 minutes.
2. Add the garlic and ginger and cook 30 seconds, until fragrant.
3. Stir in the curry powder, cumin, turmeric, smoked paprika, and black pepper. Toast briefly to bloom the spices.
4. Add the lentils, coconut milk, broth, and cauliflower and/or sweet potato. Stir well.
5. Bring to a gentle simmer, then reduce heat and cook partially covered for 30–35 minutes, stirring occasionally, until lentils are tender. Red lentils will soften and break down sooner; green lentils will hold their shape
6. Stir in the spinach or kale and cook just until wilted.
7. Remove from heat, season with salt, and finish with lime or lemon juice to brighten.

Taste & Texture Notes

Warm, savory, and gently spiced with a creamy base from coconut milk. The curry is hearty and spoonable, with tender vegetables and lentils that provide structure without heaviness. Comforting and satisfying without feeling dense.

Make It Yours

• Vegetable swaps: Use zucchini, green beans, or butternut squash.
• Protein boost: Add chickpeas or serve with baked tofu.
• Spice level: Increase chili powder or add a pinch of cayenne if desired.
• Creaminess: Thin with extra broth for a lighter curry or simmer longer for thicker texture.
• Serve with: Brown rice, basmati, or warm flatbread.
• Milk options: Coconut milk creates the richest, most classic curry. For a nut-free option, unsweetened soy or hemp milk works well and stays creamy.

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