I can make a curry dish out of any ingredient! This is one of my favorite plant based curry dishes, because it is quick, easy, and no special ingredients are needed!
This curried lentil soup is quick and easy to prepare, yet it tastes like something you’ve been working on all day. It’s hearty, flavorful and filling, perfect for cold winter evenings when you just want something comforting to eat.
This is a vegan recipe, but feel free to be flexible with it and add animal protein if you prefer.
Meal Prep Tip: This curry can be divided in individual containers for meals for the week. When made ahead, reheat in the microwave, or add some coconut milk to a saucepan until heated through.
What you need:
1 cup lentils
3 cups veg broth (or water)
1 cup coconut milk
3 garlic cloves, minced
Fresh ginger, 1 in minced
1 yellow onion, diced
1 cup carrots, shredded or diced
1 tsp. turmeric powder
2 tsp. curry powder
1 tsp. garam masala
1 TBSP coconut oil
1 cup spinach (fresh/frozen)
Bring lentils, vegetable broth and carrots to a boil in saucepan.
Boil until lentils are tender (about 15 minutes).
Melt coconut oil in small pan, add onions and garlic. Cook until onions are soft.
Add turmeric, curry and garam masala to onion mixture. Mix well.
Add onion and spice mixture to lentils. Stir well.
Add coconut milk and spinach. Stir until spinach is wilted.
Serve with basmati rice, and naan bread.
This is one of my favorite plant-based curry dishes because it is quick, and easy, and no special/crazy ingredients are needed! It goes well with rice or quinoa (if you add an egg this would make a great breakfast). Let me know if you tried this recipe below in the comments!