Comforting Vegetarian Lentil Curry Recipe

This vegetarian lentil curry is a hearty, protein-packed meatless meal that’s full of flavor. It features a silky spinach-tomato sauce, toasted spices, and tender lentils with sweet potatoes and carrots. This one-pot recipe is easy to make, ideal for meal prep, and freezes well for future dinners.

Amazing Vegetarian Lentil Curry

This lentil curry is simple to prepare, rich in protein and vegetables, and loaded with warming spices. The sauce is blended until smooth, which makes the curry creamy without dairy. Serve it over basmati rice, quinoa, or cauliflower rice for a satisfying weeknight dinner.

What You Need for Lentil Curry

For the blended spinach sauce

• 1 tablespoon coconut oil
• ½ yellow onion, minced
• ½ teaspoon turmeric powder
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 5 oz fresh spinach
• 15 oz crushed tomatoes
• ¼ teaspoon kosher salt (part of salt is used in later steps)

For the lentil curry

• 2 tablespoons coconut oil
• 2 teaspoons turmeric powder
• 2 teaspoons ground cumin
• 1 teaspoon coriander seeds
• ½ large yellow onion, diced
• 5 cloves garlic, minced
• 2 teaspoons fresh grated ginger
• 2 teaspoons kosher salt (separated)
• 4 cups diced sweet potatoes (about 2 medium), peeled and cut into ¼-inch cubes
• 1 cup sliced carrot rounds
• 1 cup green lentils
• 15 oz crushed tomatoes
• 15 oz full-fat coconut milk
• 1.5 cups vegetable broth

For the basmati rice

• 2 cups basmati rice
• 3.5 cups water
• ½ teaspoon kosher salt
• ¼ cup fresh chopped cilantro to toss into the cooked rice (optional)

How to Make Vegetarian Lentil Curry

Sauté onions and spices (for the spinach sauce)

Heat 1 tablespoon coconut oil in a large Dutch oven over medium-high heat. Add the minced yellow onion, ¼ teaspoon salt, and ½ teaspoon turmeric. Sauté for 3–4 minutes, then add the garlic and grated ginger and cook 1–2 minutes until fragrant.

Cook spinach and tomatoes

Add the fresh spinach and 15 oz crushed tomatoes, along with the remaining pinch of salt. Stir to combine, cover the pot, and let the spinach wilt for 2–3 minutes.

Blend the sauce

Remove the pot from the heat and transfer the spinach-tomato mixture to a high-speed blender. Blend on high until completely smooth. Set the puree aside.

Toast the dry spices

Wipe the Dutch oven clean, then melt 2 tablespoons coconut oil over medium heat. Add the turmeric, ground cumin, and coriander seeds. Toast the spices for a minute or two until they become fragrant, stirring constantly so they don’t burn.

Sauté aromatics

Add the diced onion and 1 teaspoon salt to the toasted spices and sauté for 2–3 minutes. Stir in the garlic and grated ginger and cook another 2–3 minutes until soft and aromatic.

Add vegetables, lentils, and sauce

Toss in the diced sweet potatoes, sliced carrots, and green lentils. Cook everything together for 3–4 minutes. Pour in the second 15 oz can of crushed tomatoes, the coconut milk, 1.5 cups vegetable broth, and the blended spinach-tomato puree. Stir to combine and bring the mixture to a boil.

Simmer the curry

Reduce heat to low and let the curry simmer gently for 30–40 minutes, stirring occasionally to prevent the lentils from sticking. The dish is ready when the lentils are tender but still have a slight bite and the sweet potatoes are cooked through.

Prepare the basmati rice

While the lentils simmer, bring 3.5 cups water to a boil. Add the basmati rice and ½ teaspoon salt, cover, and reduce heat to low. Simmer for about 20 minutes until the rice is cooked. Remove from heat and fluff with a fork, then stir in chopped cilantro if desired.

Serve

Scoop the curry over warm basmati rice and garnish with extra cilantro. Serve with a wedge of lemon or a side of naan if you like. Enjoy!

Grain Pairings for Curry

This lentil curry pairs beautifully with white basmati rice. Other excellent options include short-grain white or brown rice, quinoa, or cauliflower rice for a lower-carb alternative.

Top Tips

• Use fresh spinach: Fresh leaves blend to a smoother, brighter sauce than frozen spinach.
• Blend well: A high-speed blender achieves a silky puree that gives the sauce its creamy texture.
• Lentil choice: Brown or green lentils hold their shape best; avoid red lentils for this preparation.
• Root vegetable swaps: You can substitute other root vegetables for the sweet potatoes, such as butternut squash or parsnips.
• For heat: If you prefer a spicier curry, add ½–1 teaspoon cayenne pepper when you toast the spices and adjust to taste.

Storage

Store leftover lentil curry in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

Can I freeze it?

Yes. Let the curry cool completely, then place it in a freezer-safe container, remove as much air as possible, and seal. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutrition (per serving)

Estimated per serving: Calories 523 kcal, Carbohydrates 80 g, Protein 15 g, Fat 18 g, Fiber 14 g, Sugar 10 g. Nutrition is an approximation and will vary based on exact ingredients and portion sizes.

Photography: Photos in this post were taken by the original photographer credited with the recipe images.

If you try this recipe, we’d love to see your results—tag your posts with the hashtag #fitfoodiefinds.