Best 3 Vegetable Lentil Curry Recipes

Vegetable lentil curry is a flavorful and nutritious vegetarian dish originating from India. It is a one-pot meal that brings together wholesome vegetables, lentils, aromatic spices, creamy coconut milk, and rich tomato puree. This hearty curry is incredibly versatile, catering to various dietary requirements, and can be tailored to suit personal taste preferences. Whether you prefer a mild or spicy curry, this customizable dish delivers a delightful blend of flavors, textures, and vibrant colors that will tantalize your taste buds.

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LENTIL, CHICKPEA, VEGETABLE CURRY

Lentil, Chickpea, Vegetable Curry image

Make and share this Lentil, Chickpea, Vegetable Curry recipe from Food.com.

Provided by JustJanS

Categories Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 onion, finely chopped
500 g pumpkin, peeled and chopped into 3cm pieces
1 garlic clove, crushed
2 teaspoons curry powder
1 cup red lentil
1 liter vegetable stock
400 g chickpeas, drained
2 zucchini, cut into 3cm pieces
2 cups cauliflower florets
salt and pepper
chopped fresh coriander, to garnish

Steps:

Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender.
Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
Serve garnished with fresh chopped coriander.

Nutrition Facts : Calories 261.7, Fat 4.2, SaturatedFat 0.6, Sodium 219.5, Carbohydrate 45.5, Fiber 8.7, Sugar 4.2, Protein 13.9

LENTIL VEGETABLE COCONUT CURRY SOUP

Lentil Vegetable Coconut Curry Soup image

Indian-style seasoning, lentils and a healthy array of veggies combined with a sweet tomato and coconut milk broth. Thanks to my friends at the potluck who requested the recipe. :)

Provided by Lindsaybean

Categories Lentil

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 26

Ingredients

2 tablespoons coconut oil
6 garlic cloves, minced
1 onion, diced
3 carrots, sliced
3 celery ribs, sliced
1 head cauliflower, chopped into small pieces
1 potato, diced into 1/2 inch cubes
1 bunch kale, chopped into small pieces
2 tablespoons curry powder
1 tablespoon garam masala
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon coriander
2 teaspoons chili powder, hot
3 cups red lentils, rinsed
8 cups water
3 tablespoons vegetable bouillon
3 tablespoons tomato paste
diced tomato
1 (16 ounce) can coconut milk
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon celery powder
1 tablespoon salt
1/2 teaspoon pepper
lime wedges or lemon wedge, to garnish

Steps:

Heat coconut oil in a heavy-bottomed large soup pot on medium until a drop of water sizzles in it; be careful not to let the oil smoke.
Add garlic and saute for 1 min, stirring.
Continue to stir fairly frequently as you add more veggies, and keep the lid on in between stirring. Add onion and saute 5 minute Add carrots and celery and saute another 5 minute Add the cauliflower, potato and kale, and saute another 5 minute
Add the curry, garam masala, cumin, turmeric, coriander, and chili powder and stir. Let saute a few more minutes, and then add everything else. (NOTE: if you prefer, you can use more bouillon instead of the granulated garlic, granulated onion and celery powder.).
Bring to a boil uncovered, stirring occasionally, and then reduce to medium low and partially cover.
Stir occasionally and test lentils after about 25 minutes. Continue cooking until they are soft. If you find the broth needs more flavor, add more bouillon or more of the curry seasonings.
Serve with lemon or lime wedges to squeeze into the soup.

VEGETABLE LENTIL CURRY

Vegetable Lentil Curry image

Make and share this Vegetable Lentil Curry recipe from Food.com.

Provided by ontariomamaof7

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 onion, finely chopped
2 tablespoons curry powder
2 sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower, stemmed and separated into florets
1 cup brown lentils, rinsed
2 (14 1/2 ounce) cans diced tomatoes with juice

Steps:

Heat a large sauce pan or dutch oven over medium heat and add sauté liquid or pan spray.
Add onion, and cook 5 minutes, or until softened, stirring often.
Stir in curry powder and cook 1 minute, stirring constantly.
Add sweet potatoes, cauliflower, lentils, tomatoes with juice, and 1 1/2 C water.
Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes or until lentils and sweet potatoes are tender.
(Add additional water as needed.).

Nutrition Facts : Calories 336.5, Fat 1.5, SaturatedFat 0.3, Sodium 530.3, Carbohydrate 67.1, Fiber 24.5, Sugar 16.1, Protein 18.5

Tips:

For a richer flavor, use vegetable broth instead of water.
Add a dollop of Greek yogurt or coconut milk for a creamy texture.
Stir in some chopped fresh cilantro or parsley for a pop of color and flavor.
Serve with a side of rice, quinoa, or naan bread.
To make a vegan version of this curry, omit the chicken and use vegetable broth instead of chicken broth.

Conclusion:

Vegetable lentil curry is a delicious, healthy, and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. Whether you are a vegetarian or a meat-eater, this curry is sure to please everyone at the table.

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