Easy One Pan Lentil Daal Curry Recipe

Introduction

This Easy One Pan Lentil Daal Curry is a hearty, flavorful dish that brings the warmth of Indian spices to your weeknight table. It’s simple to prepare, vegetarian, and made with wholesome ingredients for a nourishing meal.

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, finely diced
• 2 teaspoons freshly grated ginger
• 2 cloves garlic, finely minced
• 1 tablespoon mild red curry paste
• 2 teaspoons ground turmeric
• 2 teaspoons tomato paste
• A pinch or two of salt and pepper
• 3 large carrots, peeled and diced
• 1 large red bell pepper, diced
• 1 1/2 cups split red lentils
• 5 cups vegetable stock (or chicken stock if preferred)
• 1 cup full fat coconut milk
• 2 large handfuls fresh baby spinach
• Fresh cilantro, chopped, for garnish
• Extra coconut cream for garnish, if desired

Instructions

1. Step 1: Heat a large deep skillet over medium heat and add the olive oil.
2. Step 2: Add the onions, ginger, and garlic, then sauté until fragrant and soft.
3. Step 3: Stir in the curry paste, turmeric, tomato paste, salt, and pepper. Allow the mixture to toast slightly over the heat for about one minute.
4. Step 4: Add the carrots, red bell pepper, and lentils, stirring to coat them evenly in the spice mixture.
5. Step 5: Pour in the vegetable stock and stir well. Cover the pan and bring the mixture to a boil.
6. Step 6: Cook for 20-25 minutes, stirring regularly to prevent sticking, until the lentils are soft and start to lose their shape.
7. Step 7: Reduce the heat to low, add the coconut milk and spinach, and stir until just combined.
8. Step 8: Cover and let the spinach wilt for a few minutes in the hot curry.
9. Step 9: Serve the curry over steamed rice with fresh naan, crusty bread, or pita for an easy and satisfying meal.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or fresh chopped chili with the spices.
• You can substitute red lentils with yellow lentils, adjusting cooking time as needed.
• Add a squeeze of fresh lemon or lime juice before serving to brighten the flavors.
• Garnish with toasted nuts like cashews for added texture.
• Use coconut cream instead of coconut milk for a richer, creamier curry.

Storage

Store leftover daal curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it has thickened. This curry also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Yes, although red lentils cook faster and tend to break down creating a creamy texture. Yellow lentils or split peas can be used but may require a longer cooking time.

Is this dish vegan?

Yes, this recipe is naturally vegan when made with vegetable stock and uses coconut milk instead of dairy.

Easy One Pan Lentil Daal Curry Recipe

Print Recipe

★★★★★

4.4 from 50 reviews

This Easy One Pan Lentil Daal Curry is a wholesome, comforting, and flavorful Indian-inspired dish that combines tender red lentils with aromatic spices, fresh vegetables, and creamy coconut milk. Perfect for a healthy weeknight meal, it’s vegan, dairy-free, and packed with nutrients, all made simply in one pan for easy cleanup.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons olive oil
• 2 medium onions, finely diced
• 2 teaspoons freshly grated ginger
• 2 cloves garlic, finely minced

Spices and Flavorings

• 1 tablespoon mild red curry paste
• 2 teaspoons ground turmeric
• 2 teaspoons tomato paste
• Pinch or two of salt and pepper

Vegetables and Lentils

• 3 large carrots, peeled and diced
• 1 large red bell pepper, diced
• 1 1/2 cups split red lentils

Liquids and Garnishes

• 5 cups vegetable stock (can substitute chicken stock)
• 1 cup full fat coconut milk
• 2 large handfuls fresh baby spinach
• Fresh cilantro, chopped, for garnish
• Extra coconut cream for garnish, if desired

Instructions

1. Heat and sauté aromatics: Heat a large deep skillet over medium heat and add the olive oil. Add the finely diced onions, grated ginger, and minced garlic. Sauté until fragrant and the onions become soft and translucent.
2. Add spices and paste: Stir in the mild red curry paste, ground turmeric, tomato paste, salt, and pepper. Cook this mixture for about one minute to toast the spices and deepen their flavors.
3. Add vegetables and lentils: Add the diced carrots, red bell pepper, and split red lentils to the skillet. Stir thoroughly to coat them in the spiced paste evenly.
4. Pour in the stock and bring to a boil: Pour the vegetable stock into the skillet and stir well. Cover the pan and bring the mixture to a boil.
5. Simmer lentils: Cook uncovered for about 20-25 minutes, stirring regularly to prevent sticking or burning. Cook until the lentils are tender, puffy, and starting to lose their shape.
6. Finish with coconut milk and spinach: Lower the heat to low, then stir in the coconut milk and fresh baby spinach. Mix just until combined.
7. Wilt the spinach: Cover the skillet again and allow the spinach to wilt gently for a few minutes in the hot curry.
8. Serve: Serve the lentil daal curry hot over steamed rice accompanied by fresh naan, crusty white bread, or pita bread for dipping. Garnish with chopped fresh cilantro and a drizzle of extra coconut cream if desired.

Notes

• For a richer flavor, you can substitute vegetable stock with chicken stock if not vegetarian/vegan.
• Adjust the amount of red curry paste according to your preferred spice level.
• Regular stirring during cooking helps prevent the lentils from sticking to the bottom of the pan.
• Leftovers can be refrigerated and tastes even better the next day as flavors meld.
• Serve with your choice of bread or rice to make it a complete meal.

Keywords: lentil daal curry, vegan curry, one pan meal, Indian lentil recipe, healthy weeknight dinner, coconut milk curry