Apr 302020
Lentil Curry with vegetables & coconut milk

Lentil Curry with vegetables & coconut milk

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4
I first found this recipe on Yummly, made some adjustments on the veg and spices
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  • 2 Tbsp olive oil
  • 1 Tbsp mustard seeds
  • 2 tsp cumin seeds
  • 1 medium onion chopped
  • 2 Tbsp minced fresh ginger
  • 1 Tbsp ground coriander
  • 1 Tbsp garam masala
  • 1 tsp turmeric
  • 1/4 tsp cayenne
  • 1 tsp Yellow curry Optional - I add it
  • 1 tsp Salt as needed - Check your stock
  • 2 cloves minced garlic
  • 1 1.2 cups Red lentils or any lentils
  • 2 medium potatoes peeled & chopped
  • 2 Carrots -
  • 1 sachet tomato puree
  • 1 can Coconut Milk Large tin
  • 3 1/2 cups vegetable stock reduced salt if possible
  • 1 tsp Salt
  • 1/2 broccoli
  • 1 handful baby spinach
  • 2 tbsp fresh lemon juice optional
  • 1 bunch cilantro minced optional


  • Measure out all of your spices in advance to save stress & time while you are cooking them. This will ensure you can enjoy the cooking process and avoid burning these delicate spices.
  • Measure the mustard & cumin seeds & set aside together.
  • Combine the coriander, garam masala, curry, turmeric, cayenne, & 1 tsp salt and set aside together. Chop the onions & potatoes, and mince the ginger.
  • In a large pan, heat the olive oil on medium heat until hot, about 1 minute. Add the mustard seeds and cumin seeds & cook, stirring for about 1 minute, or until the mustard seeds are popping.
  • Add the chopped onion & ginger and cook, stirring for 5-6 minutes, until the onion is translucent.
  • Add the remaining spices & minced garlic to the pot & cook for another 1-2 minutes, until fragrant (be sure to stir the whole time to avoid burning).
  • When the spices are smelling wonderful, add the lentils, potatoes, tomato puree, coconut milk, stock, & the last 1 tsp salt & stir well. If you like crunchier carrots add them after about 30min - otherwise you can add it now.
  • Cover with a lid & bring to a gentle boil over medium-high heat. Cook at a gentle simmer with the lid on for 40-45 minutes, until the lentils are soft, & the flavours are well incorporated.
  • Just before serving, add the spinach in batches & cook for a further 5 minutes.
  • Serve with plenty of ground black pepper & freshly chopped cilantro, (Optional)
  • This curry (like most curries) will taste even better the next day and in the days following, so make a batch and enjoy it with naan bread

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