Spiced Lentil and Vegetable Curry with Basmati Rice
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Spiced lentil and vegetable curry is a filling, nutritious, and aromatic dish made with red lentils, assorted vegetables, and a blend of Indian spices cooked in coconut milk. Served over fluffy basmati rice, this comforting curry is naturally vegan and gluten-free, making it perfect for a wholesome family meal or easy meal prep.
Prep time
20 min
Cook time
30 min
Servings
4
Calories
450 kcal
This spiced lentil and vegetable curry with basmati rice is a comforting and nutritious meal that is easily prepared in a single pot. The curry features red lentils simmered with tomatoes, carrots, and bell peppers in a fragrant blend of spices like cumin, coriander, turmeric, and garam masala. Coconut milk is added for creaminess, balancing the earthy flavors of the lentils and the slight sweetness of the vegetables. This dish is naturally vegan and gluten-free, making it suitable for a wide variety of dietary preferences. Served with fluffy basmati rice, it offers a filling, satisfying meal perfect for busy weeknights or leisurely weekend dinners. It’s rich in protein, fiber, and vitamins, and the aromatic spices create depth and complexity. The recipe is highly adaptable; you can include any vegetables you have on hand, making it a great way to use up pantry staples. The gentle simmering allows the flavors to meld together, resulting in a hearty curry that can be enjoyed fresh or reheated for meal prep.
Ingredients
Servings
- 1 cup Red lentils
- 1 large Carrot (diced)
- 1 Red bell pepper (diced)
- 1 small Yellow onion (chopped)
- 2 medium Tomatoes (chopped)
- 3 cloves Garlic (minced)
- 1 tbsp Fresh ginger (grated)
- 1 can Coconut milk (400 ml)
- 2 cups Vegetable broth
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 1 tsp Garam masala
- Salt (to taste)
- Black pepper (to taste)
- 2 tbsp Olive oil
- 1 cup Basmati rice (uncooked)
- Fresh cilantro (for garnish)
Directions
1. Rinse the red lentils thoroughly and set them aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing until fragrant and soft, about 3 minutes.
3. Add the diced carrot and bell pepper. Cook for another 3-4 minutes, stirring frequently.
4. Stir in the cumin, coriander, turmeric, and garam masala, letting the spices toast for 1 minute.
5. Add the chopped tomatoes and cook for 2 more minutes.
6. Pour in the rinsed red lentils and vegetable broth, bring to a boil, then reduce to a simmer.
7. Cover and let the lentils and vegetables cook for about 15-20 minutes, stirring occasionally, until the lentils are tender.
8. Stir in the coconut milk and season with salt and pepper. Simmer for another 5 minutes to thicken and develop flavors.
9. While the curry simmers, cook the basmati rice according to package instructions.
10. Serve the curry over the basmati rice and garnish with fresh cilantro.
About the author
Anthony Bourdain
Culinary storytelling
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