Easy One-Pot Lentil and Vegetable Curry
A hearty, aromatic, and budget-friendly one-pot curry that's perfect for a weeknight dinner. It's packed with plant-based protein and vegetables, making it a nutritious and satisfying meal with minimal cleanup.
Ingredients
Ingredients
- 1 tbsp coconut oil or other neutral oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp curry powder mild or medium heat
- 1 cup brown or green lentils rinsed and drained
- 1 can diced tomatoes 14.5 oz, undrained
- 1 can full-fat coconut milk 13.5 oz, shaken well
- 2 cups vegetable broth or water
- 1 medium carrot peeled and sliced
- 1 small sweet potato peeled and diced
- 1 cup fresh spinach roughly chopped
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. The flavors often improve the next day. Make-Ahead: This curry freezes beautifully. Portion into freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove. Substitutions: You can swap the sweet potato for butternut squash or cauliflower florets. For a protein boost, add a can of drained chickpeas with the lentils. Serving Suggestions: Serve with a dollop of plain yogurt or a squeeze of fresh lime juice for brightness. For a creamier texture, stir in an extra tablespoon of coconut milk at the end.