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Easy One Pan Lentil Daal Curry Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/easy-one-pan-lentil-daal-curry-recipe/