CARROT AND LENTIL CURRY
This Carrot and Lentil Curry is a warm and comforting dish that combines the earthy sweetness of carrots with the protein-rich goodness of red lentils. Simmered gently in creamy coconut milk infused with aromatic cumin and garlic, this vegan-friendly recipe is a one-pot wonder that’s both nutritious and satisfying. Perfect for a quick dinner, it’s packed with fibre, iron and plant-based protein. The mild and fragrant spices create a gentle warmth, making this curry a family-friendly choice that pairs beautifully with fluffy rice or warm naan. Ready in just 25 minutes, it’s ideal for busy weeknights.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Indian
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat/Gluten-Free, High Fibre, Low Fat
DISH TYPE
Soup / Stew
INGREDIENTS
The preparation of Carrot and Lentil Curry involves the following ingredients:
- ½ cup diced carrots
- ½ cup cooked red lentils
- ½ onion, chopped
- 1 clove garlic, minced
- ½ tsp cumin
- ½ cup coconut milk
- 1 tsp olive oil
- Salt to taste
FULL NUTRITIONAL INFORMATION
- Calories:7 kcal
- Fat:30 g
- Saturated Fat:2 g
- Carbohydrate:2 g
- Sugar:5 g
- Sodium:1 mg
- Protein:5 g
- Fiber:2 g
- Calcium:1 mg
- Iron:1 mg
- Potassium:1216 mg
PREPARATION
- Heat Olive Oil: Warm olive oil in a saucepan over medium heat.
- Sauté Onion: Add the chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic and Spices: Stir in minced garlic and cumin; cook for 1 minute until fragrant.
- Add Carrots and Lentils: Add diced carrots and cooked lentils; stir to combine.
- Add Coconut Milk: Pour in the coconut milk and bring to a gentle boil.
- Simmer: Reduce heat and simmer uncovered for 10 to 15 minutes until the carrots are tender and the curry has thickened.
- Season: Add salt to taste.
- Serve: Enjoy hot with rice or naan.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
These tips can help you make a better Carrot and Lentil Curry:
- Even Carrots: Dice the carrots into small, uniform pieces for quicker cooking.
- Cooked Lentils: Use pre-cooked lentils to save time and ensure a creamy texture.
- Adjust Consistency: Add a splash of water or more coconut milk if the curry thickens too much.
- Herbs: Garnish with fresh coriander for a vibrant finish.
VARIATIONS
- Protein Boost: Add chickpeas or tofu for additional protein.
- Veggie Additions: Incorporate spinach or bell peppers for an extra nutritional boost.
- Spice Level: Add a pinch of chilli flakes or fresh chilli for heat.
- Creamy Twist: Stir in a spoonful of almond or cashew butter for a more decadent sauce.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat, adding a splash of water or coconut milk if needed.