This one-pot lentil coconut curry is an easy, healthy and incredibly tasty weeknight meal packed with veggies and plant-based protein. Everything gets throw into one pot, and the dish is ready in under 30 minutes. It’s best served with rice or homemade naan, and I can guarantee it will quickly become one of your go-to family dinners!
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 2
Ingredients
- 1 small-medium onion
- 1 tbsp olive oil for frying (see notes for oil-free)
- 3 cloves of garlic
- 1 red bell pepper
- 1 can lentils (540mL, 19 fl oz)
- 1 can coconut milk (light or full-fat, 400mL/13.5 fl oz)
- 1 tbsp tomato paste
- 1 tsp curry powder
- 1/2 tsp cumin powder
- 1/2 tsp garlic powder
- 1/2 tsp turmeric powder
- Pinch of salt and pepper
- 1-2 cups kale or spinach
- 1/4 cup chopped cilantro
- Rice or naan
Equipment
- Large pot
Instructions
- If serving with rice, cook rice according to package directions.
- Dice an onion and fry over medium heat with olive oil, stirring occasionally.
- Peel and mince the garlic and add it to the pot, then dice the pepper and add it to the garlic and onions, continuing to stir.
- Drain and rinse the can of lentils.
- Add lentils, spices (curry, cumin, turmeric, garlic powder, salt and pepper), tomato paste, and coconut milk. Mix well then reduce the heat to medium-low and let simmer for about 10-15 minutes until the curry thickens.
- Wash your greens. If using kale, tear off the stem then chop into small pieces, or if using spinach, roughly chop into smaller pieces. Mix into the curry along with half of the cilantro, then remove the pot from heat after 2 minutes.
- Serve over a bed of rice or with this homemade naan bread, garnish with the remaining cilantro, and enjoy!
Notes
*For an oil-free version, fry the onion in water or veg stock instead of olive oil, adding more every few minutes to make sure the onions don’t stick to the pan.
