Easy Lentil Curry (One Pot)

Lentil curry in a bowl with rice and topped with cashews and cilantro leaves.

Get ready for a delicious meal that only requires one pot with this easy lentil curry! We love curries because everything can be made in the same pan, requiring less cleaning up and less time in the kitchen.

Course Main Course, Soup

Cuisine Indian, Thai

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 484kcal

Author Rachel

Equipment

Stovetop

Ingredients

8 cloves garlic minced
2 tablespoons curry powder
2 cans tomato paste 6 oz each
8 cups low-sodium vegetable broth we use Better Than Bouillon
1 can coconut milk
3 cups green lentils dry, uncooked
2 bags frozen mixed vegetables 500g each
½ cup cashews optional, for topping
cilantro optional, chopped, for topping

US Customary - Metric

Instructions

In a large saucepan sauté the garlic with a little water to keep it from sticking, for 2-3 minutes.
8 cloves garlic
Add the curry powder and tomato paste and stir well. Then add the broth, coconut milk and stir well to mix.
2 tablespoons curry powder, 2 cans tomato paste, 8 cups low-sodium vegetable broth, 1 can coconut milk
Add in the lentils and bring to a boil. Then cover and reduce heat to a simmer for 30 minutes.
3 cups green lentils
Once the lentils are cooked, add in the frozen veggies and cook a few minutes longer until heated through.
2 bags frozen mixed vegetables
Top with cilantro and cashews. Enjoy!
½ cup cashews, cilantro

Notes

Serving suggestion: Serve with a side of brown rice.

Store leftovers in an airtight container for up to a week or freeze for longer.

You can use any vegetables you like. Frozen makes it convenient but fresh or canned works just as well.

Nutrition