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Easy Creamy Lentil Curry

For food allergies and intolerances, please carefully check the ingredient list on each product before using or consuming.

Ingredients:

50g butter (or dairy-free butter)
1 onion, finely diced
4 garlic cloves, minced
1 tsp minced ginger (from a jar) *
½ – 1tbsp curry powder (more if you like it hot)
1 ½ tsp salt
2 x 400g (14oz) tins brown or green lentils, drained and rinsed *
400ml (14oz) tin coconut milk
400g (14oz) tin diced tomatoes

Instructions:

Sauté onion: Heat a large saucepan over medium heat. Add butter and onion and cook for 10 minutes, stirring occasionally, until onion is translucent.
Cook off spices: Add garlic, ginger and curry powder, and cook for 2 minutes, stirring frequently so garlic doesn’t catch and burn on the base of the pot.
Add everything else: Add remaining ingredients and stir. Bring to simmer over low heat.
Simmer: Simmer, uncovered, for 30 minutes. The lentils should be soft, and the sauce thicken and creamy. If it’s too thick, add ½ cup (125ml) broth or water. Too thin, simmer with lid off for an extra 10 minutes.

Serve with:

Cooked rice, naan bread, green peas, a dollop of Greek yoghurt or chopped fresh coriander.

Allergy-Friendly:

For dairy-free, use dairy-free butter, or olive oil in step 1.

Substitutions:

Use cooked French puy or black beluga lentils, and chopped parsley instead of the coriander.

Boost the flavour:

A drizzle of lemon juice or a sprinkling of chilli flakes. This curry tastes even better the next day as the flavours have had time to meld and develop.

Storage suggestions:

Store in an airtight container in the fridge for up to 5 days, or the freezer for up to 4 months.

Time Saving Tips:

When time is short, I tend to rely on a jar of minced ginger (I like this brand. Unfortunately it’s not Australian ginger, but it’s organic, and doesn’t have sugar or anything artificial in it). If you have fresh ginger, by all means use it! Finely chop a piece of ginger that’s about 5cm long (I don’t bother peeling before chopping).

Peri’s Tip:

Because they are relatively sturdy, coriander stems freeze well and add a bit of crunch to the finished dish. Thoroughly wash and dry the stems and chop finely. Place in a ziplock bag, ice cube tray or small container and freeze. To use, stir a frozen herb cube through your cooked dish, and it will quickly thaw and reconstitute.

Peri's Recipe Reflections:

Whenever I think of comfort food, pulses come to mind. Specifically, lentils. They’re among my most favourite foods. They’re cheap, nourishing, and versatile.

Add this to the some Indian-inspired ingredients, and well, I’d love a bowl of these creamy lentils right now 😉

Like most curries, this recipe features wholesome ingredients that keep perfectly in the pantry. This makes it easy to have a comforting meal on the table in under an hour.

Just ensure you make a big pot because the leftovers taste amazing!

Peri x

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Based on an original recipe from RecipeTin Eats

2 Responses

Lauren Kelly says:

March 8, 2021 at 4:03 am

This curry is now in our regular meal rotation! So quick and easy to make and also delicious. I added a finely chopped head of cauliflower and some frozen peas near the end of cooking, but could easily use up pretty much any vegetables you had in the fridge with it. Great recipe.

Reply
1. Peri McIntosh says:
  
  March 8, 2021 at 7:50 am
  
  Yay! This makes me so happy to hear Lauren. And your clever vegie additions means there’s no need to cook a separate vegie side 😉 Win – win! Thanks so much for taking the time to comment. P x
  
  Reply

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Recipes

Easy Creamy Lentil Curry

Dairy Free

Gluten Free

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