Savory Mixed Vegetable Lentil Curry

This flavorful Mixed Vegetable Lentil Curry is loaded with fresh and dry spices. An easy meal that’s perfect for using up extra vegetables in the fridge.

Greg’s favorite meals are always centered around curries and curry spices. One of his favorites is this Curried Red Bean Skillet, and now we have this Mixed Vegetable Lentil Curry to add to the mix. A savory combination of spices mixed together in a creamy and rich coconut and tomato sauce.

And the longer this curry sits, the more flavor it develops. It’s probably one of my favorite things about making a giant pot of it.

Key Ingredients & Substitutions

• Lentils: These can be optional if you choose, but since I am a big fan of adding plant based protein, I used some cooked black lentils in this dish. If you can’t find black lentils you can use green or brown lentils and other beans like chickpeas or kidney beans would be lovely in this too.
• Aromatics: Fresh diced onion, garlic and ginger help build the body of this curry. I would definitely recommend using fresh when possible as dry alternatives won’t give you the same depth of flavor.
• Spices: A good majority of the ingredients are spices, which means you can measure and dump into the pan when it’s ready. No additional chopping here.
• Vegetables: Use vegetables that you find the easiest to work with. I used cauliflower, bell pepper and potato, but you can also use pre-chopped veggies or even completely change it up. A lot of traditional renditions of this recipe will use things like carrots, peas, fresh tomatoes and potato, but many authors also admit that they will use whatever vegetables they have on hand in their fridge to make this.

How to Make a Mixed Vegetable Curry

Before you get started, prep your ingredients. I love to use leftover cooked lentils for this recipe, but if you don’t have that prepared feel free to cook about 1 cup dry lentils according to the package until just tender as you prep your other vegetables and measure out your spices. Note, if you take a longer time to chop things, I find having this veggie chopper and garlic crusher such a time saver.

If using cauliflower, toss your florets in a little olive oil along with a pinch of salt, pepper and garlic powder. Then set in the oven to 400F to roast for 25 minutes.

Now is the easy part, which is just layering your flavors. Add your cumin in first with some oil that has been heated in a deep large skillet. Sauté the seeds until fragrant, about 1 minute. Now mix in your onion with a pinch of salt. Keep stirring until your onion is translucent. Add in your garlic, ginger and bay leaves and sauté again until fragrant.

Fold in your remaining spices and your diced bell pepper, and continue moving them around the pan. Pour in your tomatoes and potato, continuing to stir to allow the tomatoes to cook down with the spices for a few minutes.

Pour in your coconut milk, cooked lentils, and vegetable broth. Then bring to a low simmer for about 15 minutes. Stir in your roasted cauliflower and serve.

How to Cook This Curry Faster

There are a lot of short cuts you can use with this recipe, but just note that flavor is built on some of the techniques described. So sometimes, it’s worth taking your time. But here are some tips for making this easier and fast:

• Use some pre-diced vegetables, so you can instead focus on the garlic, ginger and spices instead.
• Canned lentils and chickpeas can help you add in some protein quickly. I personally like to start my lentils as soon as I start the chopping. By the time I’m ready to add in the lentils, they are done and ready to go into the curry.
• Use vegetables that are easy to cut. For example, you might feel it is easier to just throw in some pre-washed spinach into the pot versus adding cauliflower.
• White rice and quinoa cook fast, so you can cook these as your curry simmers. Or purchase some naan that you can enjoy with the curry to skip that step.

Tips for the Best Creamy Curry

• Layer your spices. Follow the order of cooking the spices as this will ensure that you are left with a very flavorful curry.
• If you want your curry to be ultra rich and creamy, use the creamiest part of your canned coconut milk. The creamiest portion of the coconut milk is always located at the top of your can. Avoid shaking the can so that the richer part of the coconut milk settles at the top when opening the can.
• Cut your vegetables small. Not only will this help to make this curry cook faster, but these smaller pieces will help to make the curry much more flavorful as the spices will penetrate them better.

Frequently Asked Questions

More Curry Recipes to Try

• Peanut Curry Chickpea Wraps
• Coconut Green Curry Tofu
• Chickpea Coconut Curry
• Pumpkin Red Curry

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★ Catherine

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