Quick & Creamy Lentil Curry
A 15-minute one-pan lentil curry simmered in a rich tomato and coconut sauce packed with warm spices.
This easy one-pan 15-minute dish is full of flavour, creamy texture, and packed with plant-based protein! Perfect for busy weeknights, canned brown or red lentils are simmered in a velvety coconut milk and tomato sauce seasoned with smoked paprika, curry powder, and cumin.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Sauté Aromatics & Bloom Spices
Heat 1 tbsp coconut oil or ghee in a pan over medium heat. Add 2 finely chopped shallots, 2 crushed garlic cloves, and 1 thumb-sized piece of grated ginger, sautéing for 2 minutes until fragrant and soft.
- 2
Stir in 1 tsp cumin, 1 tsp smoked paprika, 1 tsp curry powder, 1 tsp turmeric, and ½ tsp salt, cooking for 30 seconds until aromatic.
- 3
Stir through 2 tbsp tomato paste and cook for 1 minute to deepen the flavour.
The rest of this recipe
There’s 8 more ingredients and 4 more steps to go.
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Ivana Sanshia’s note
Using pre-cooked tinned lentils keeps this recipe under 15 minutes without sacrificing depth or flavour!
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