Main Dishescarlsbadcravings5.0
Lentil Curry
This lentil curry recipe is sensationally delicious, ridiculously easy and will satisfy even your toughest critic! It’s loaded with exotic spices, tender lentils, sweet potatoes, carrots, bell peppers and cauliflower all simmered with crushed tomatoes, fire-roasted tomatoes and creamy coconut milk. The emerging coconut lentil curry is unabashedly flavorful and layered with both indulgently creamy and hearty textures that will make your taste buds swoon. This lentil curry recipe is made with easy to find ingredients, versatile veggies and takes less than an hour from start to finish, and most of that time is hands off simmering! It also makes fabulous leftovers to meal prep or freeze. Serve this lentil curry over rice, cauliflower rice, zoodles, etc. with Greek yogurt and naan and prepare for restaurant delicious lentil curry!
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 50 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- dutch oven
- oven
- pot
📝 Preparation Steps
1
Melt butter in oil in a 4.5 Dutch oven (or larger) over medium heat. Add onions and carrots and cook for ⏱️ 6 minutes. Add bell peppers, ginger, garlic and all spices/seasonings (up to tomatoes) and cook for ⏱️ 2 minutes.
butter2 tablespoonsdiced carrots1 cup
2
Stir in all remaining ingredients up to "add later.” Cover and bring to a boil. Once boiling, reduce to a gentle simmer over low. Cook, covered, for ⏱️ 15 minutes, stirring halfway through and recovering the pot. After ⏱️ 15 minutes, stir in sweet potatoes, cover and cook for an additional ⏱️ 15 minutes, stirring halfway through.
3
Add the cauliflower and simmer, UNCOVERED, for an additional ⏱️ 5-10 minutes, stirring occasionally, OR until the lentils and potatoes are tender and the curry is thick and creamy. If the curry is too thick, add some broth, if the curry is too thin, continue to simmer uncovered until thickened.
cauliflower (chopped into small bite size pieces)3 cups
4
Stir in the cilantro. Taste and season with additional salt, cayenne or sugar to taste (I like 1/4 tsp more salt and 1/2 tsp more sugar). Serve over basmati rice with a dollop of yogurt.
finely chopped cilantro3 tablespoonsfresh cilantrobasmati rice
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