This one-pot red lentil and vegetable curry recipe is packed with veggies and flavor. It's perfect for weeknight dinners or a week of meal prep lunches.
3cupsvegetable brothchoose reduced sodium if possible
3loosely packed cupsspinach or kale
lime wedges and chopped cilantrofor serving
Instructions
If serving with brown rice, prepare according to package instructions.
Heat oil in a 6-quart Dutch oven or medium stockpot over medium heat. Once hot, add diced onions and spirnkle with salt. Saute until golden, about 6 to 8 minutes.
Add carrots, garlic, and ginger, sauteing for 2 to 3 minutes, or until the garlic is golden nd aromatic.
Add the curry powder, cumin, and garam masala. Cook another 30 seconds to bloom the spices, stirring frequently to prevent burning.
Add the frozen green peas, chickpeas, red lentils, coconut milk and vegetable broth. Add any other fresh or frozen mixed vegetables at this point, if using. Stir to combine.
Bring to a boil over high heat. Once boiling, reduce to a simmer over medium-low heat and cover with a lid. Simmer until the red lentils are cooked, about 12-15 minutes.
Once cooked, stir in the spinach or kale. Taste for salt. Serve over rice with lime wedges and chopped cilantro.
Refrigerate leftovers for 3-4 days or freeze for up to 3 months.
Notes
Ginger: As needed, 1 teaspoon ground ginger can be used in place of 1 inch of fresh ginger. Add at the same time as the cumin and garam masala.
Coconut milk: For a lighter option, use lite or reduced fat coconut milk in place of full-fat coconut milk.
Curry powder can be mild, medium, or hot. There are a lot of different varieties available. Choose based on your heat preference.
Other vegetables: Frozen mixed vegetable blends work well here. Or use frozen cauliflower, broccoli, etc. for more veggies.
For a complete meal, serve with your choice of brown rice, basmati rice, or naan. You can also make burritos by adding 1 cup of cooled curry to a large tortilla with spinach and sliced bell peppers.