Introduction
This hearty and aromatic Lentil and Mushroom Curry is the perfect comfort food for any night of the week. Combining earthy brown lentils with savory mushrooms in a rich, creamy coconut milk sauce, this vegetarian curry delivers incredible depth of flavor while being packed with plant-based protein and fiber. The blend of traditional Indian spices creates a warming, satisfying dish that’s both nutritious and deeply flavorful.
Our Vegetarian lentil and mushroom curry recipe with coconut milk is designed to be approachable for home cooks of all skill levels. With simple ingredients and clear instructions, you’ll create a restaurant-quality curry that’s perfect for meal prep, family dinners, or entertaining guests. The creamy coconut milk balances the spices beautifully, creating a luxurious sauce that coats every bite of lentil and mushroom.
❤️ Why You’ll Love This Recipe
- 🍽️ Nutritious & Filling: Packed with plant-based protein from lentils and fiber from mushrooms, keeping you satisfied for hours
- ⏱️ Meal Prep Friendly: Makes excellent leftovers and freezes beautifully for quick weeknight dinners
- ✨ Restaurant-Quality Flavor: Complex spice blend creates depth that rivals your favorite Indian restaurant
- 👨👩👧👦 Crowd-Pleaser: Vegetarian, vegan adaptable, and gluten-free, suitable for various dietary needs
Lentil and Mushroom Curry
Ingredients
- 1 cup brown lentils, rinsed
- 8 oz cremini mushrooms, sliced
- 1 can (13.5 oz) full-fat coconut milk
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 2 tbsp vegetable oil
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and cook for 5-7 minutes until soft and translucent.
- Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Then add sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.
- Stir in all dry spices: curry powder, cumin, coriander, and turmeric. Cook for 1 minute to toast the spices, releasing their essential oils and maximum flavor.
- Add rinsed brown lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy.
- Pour in the full can of coconut milk, stirring well to combine. Simmer uncovered for 5-7 minutes until the sauce thickens slightly and coats the back of a spoon.
- Season with salt and pepper to taste. For this Vegetarian lentil and mushroom curry recipe with coconut milk, I recommend starting with 1 teaspoon of salt and adjusting as needed.
- Garnish with fresh cilantro and serve hot over basmati rice or with naan bread. The curry will continue to thicken as it cools.
💡 CHEF’S TIP: For even deeper flavor, toast whole spices (cumin seeds, coriander seeds) in a dry pan for 1-2 minutes, then grind them fresh. This releases aromatic oils that pre-ground spices lose over time.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 385 kcal |
| Protein | 18 g |
| Carbohydrates | 42 g |
| Fat | 18 g |
| Fiber | 15 g |
| Sugar | 6 g |
| Sodium | 420 mg |
❓ Frequently Asked Questions
Can I use different types of lentils?
Yes, but cooking times will vary. Brown lentils work best as they hold their shape. Red lentils will break down more and create a thicker, creamier texture but will cook faster (15-20 minutes). French green lentils (Puy lentils) also work well and maintain a firmer texture.
How can I make this curry spicier?
Add 1-2 chopped fresh green chilies with the onions, or include 1/2 teaspoon of cayenne pepper with the other spices. You can also garnish with sliced red chilies or serve with chili oil on the side for individual heat adjustment.
Can I freeze Lentil and Mushroom Curry?
Absolutely! This curry freezes exceptionally well for up to 3 months. Cool completely, then transfer to airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water or broth if needed to adjust consistency.
Conclusion
This Lentil and Mushroom Curry proves that vegetarian meals can be just as satisfying and flavorful as their meat-based counterparts. The combination of earthy lentils, savory mushrooms, and creamy coconut milk creates a harmonious dish that’s both comforting and nutritious. Our Vegetarian lentil and mushroom curry recipe with coconut milk is designed to become a regular in your dinner rotation—it’s that good!
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