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Easy One Pan Lentil Daal Curry

A comforting and flavorful lentil curry that is quick to make and perfect for family gatherings. Packed with nutrients and delicious spices, this dish is both economical and satisfying.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils (green or brown), rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 can coconut milk (13.5 oz)
  • 2 cups vegetable broth
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • Fresh cilantro for garnish

Method
 

Preparation
  1. In a large pan, heat a splash of oil over medium heat. Add the chopped onion, and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  2. Sprinkle in the curry powder and cumin, stirring to coat the onions and release the essential oils from the spices.
  3. Pour in the rinsed lentils, coconut milk, and vegetable broth. Give everything a good stir to combine and season with salt and pepper to taste.
  4. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pan. Allow it to simmer for about 20-25 minutes, or until the lentils are tender and the mixture has thickened to your liking.
  5. Once done, taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

Notes

Consider adding chopped spinach or kale for extra nutrition. If using dried lentils, cook longer according to package instructions. Store leftovers in an airtight container for up to 5 days or freeze for 3 months. Reheat with a splash of broth or water as needed.