Lentil Curry
Lentils take centre stage in this hearty lentil curry. Roasted red peppers, carrots, and cauliflower create a thick, creamy base, enhanced by the aromatic spices of garam masala and curry powder. Topped with silky smooth skyr and fresh coriander, this curry looks and tastes delightful, highlighting lentils with deep, savoury flavours.
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Ingredients
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2
Large red peppers, cut into large pieces
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3 - 4
Carrots, cut into large pieces
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500 g
Cauliflower
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30 g
Garam masala
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1 tsp
Oil
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1 tsp
Curry powder
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1 tsp
Salt
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Freshly ground black pepper
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500 ml
Water
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500 g
Red lentils, rinsed
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1 tsp
Salt
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Freshly ground black pepper
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Toppings
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35 g
Coriander
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Roast the vegetables in a single layer so they caramelise properly instead of steaming. Spread the spiced, oil-coated carrots, peppers, and cauliflower out on a baking tray, leaving space between them. As they roast, their natural sugars develop, giving the vegetables a deeper, sweeter flavour. Avoid cramming the vegetables on a single tray if you are struggling for space. Overcrowding creates steam and prevents the vegetables from caramelising, so use an additional tray if needed.
As the red lentils begin to soften and break down, they tend to settle and stick to the bottom of the pot. Stir frequently to release any stuck lentils and prevent any more from sinking and causing issues. Keep stirring as it cooks to maintain a smooth, even texture. If you find the lentils are still sticking to the pot, lower the heat a little and continue stirring the curry thoroughly.
FAQ: Questions about lentil curry
This easy red lentil curry will be a shoulder to lean on when you need a wholesome bowl of comfort. If you have not cooked lentil curry before, our FAQ section is here to help.
Can I use different types of lentils for lentil curry?
Various types of lentils can be used for lentil curry, but they may require slightly different cooking methods. Both red and yellow lentils work well as they cook fast and create a smooth texture. For brown or green lentils, add an extra 600-700 ml of water and simmer them for about 50 minutes to get a chunkier yet tender texture. Black beluga and French lentils require even more water and a longer cooking time, so these are not the best choices for the lentil curry.
How thick should the curry base be before adding lentils?
The curry base should be relatively thick before adding the dried red lentils, but not so dense that the mixture looks like a thick soup. The lentils will thicken the curry as they cook, so do not panic if the curry base seems too loose or watery at first.
How should I store lentil curry?
Let the lentil curry cool completely, then transfer it to an airtight container and store it in the fridge for 3-5 days. To freeze it, spoon the cooled curry into a freezer-safe container and store it in the freezer for up to 3 months. When you are ready to eat, thaw the curry overnight in the fridge, then reheat it thoroughly on the hob or in the microwave. Serve it warm with skyr and fresh coriander.
What can I serve with lentil curry?
Lentil curry can be served alone or enjoyed with basmati rice, quinoa, cauliflower rice, or bread. All of these sides soak up the curry well, but for a classic choice, opt for naan or roti. These breads are perfect for dipping into the curry and scooping up mouthfuls of vegetables, lentils, and the thick, spiced sauce.
Nutritional values per serving
Energy:
230 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 13.8 g |
| Protein | 25.4 % | 14.4 g |
| Fat | 14.2 % | 3.7 g |
| Carbohydrates | 60.4 % | 34.2 g |
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Take comfort in a creamy lentil curry
Curries have a special way of feeding both the heart and the soul. They simmer gently, fill the kitchen with delightful aromas, and turn simple ingredients into something deeply comforting.
Our lentil curry recipe combines roasted vegetables with delicate red lentils and bold spices. As everything cooks together, the creamy texture and enticing flavours develop gradually. Finished with a cool topping of skyr and fresh coriander, it is just right for a cosy dinner at home.
A slow-simmered base of caramelised vegetables and warm spices
The best curries always begin with a hearty base, and our cauliflower and lentil curry is no exception. Roasted peppers, carrots, and cauliflower combine to form a sweet, deeply flavoured curry base.
During the roasting process, the sugars in the vegetables caramelise, while garam masala and curry powder release their warm, aromatic notes into the mix. Red lentils are added later, thickening the curry as it simmers and tying the vegetables and spices together.
Topped with silky skyr and fresh coriander
Curry flavours can be intense, especially when using powerful spice blends like garam masala. Yoghurt is a popular go-to topping on curry, but we enjoy the refreshing additions of skyr and fresh herbs.
Skyr is thick and luscious, offering a cooling sensation against the spices. A sprinkling of fresh coriander is a beautiful sight on top of any meal, but the bold green looks particularly inviting next to the bright white skyr and deep, earthy colours of the curry.
A warm, easy dish for busy days and relaxed weekends
Our recipe for red lentil curry is a brilliant choice for busy weekdays, solo suppers on the sofa, family dinners, and parties with friends. If you share it with others, you likely will not be left with any leftovers, but if you have a bowl or two spare, the curry stores well in the fridge and the freezer.
For the perfect relaxed weekend dinner, serve this curry with basmati rice and warm naan. These sides complement the curry, creating a satisfying meal every guest will want to dive right into! Cauliflower rice and quinoa may feel less luxurious, but both are still great alongside the flavourful curry. A leafy green salad and drizzle of olive oil is also a good choice, offering a simple but bold contrast of colour and flavour.
You might also like our black bean soup, butter bean soup, black bean tacos, and pork and bean stew. So be sure to check out those recipes as well.
Put your own spin on the recipe
There are many ways to experiment with this recipe, especially if you enjoy a spicier flavour. Introduce a touch of chilli powder or cayenne pepper for a more intense heat, adding more skyr on top if you need to cool things down for other guests.
Play around with the vegetables too, replacing carrots with sweet potatoes and butternut squash to maintain an underlying sweetness. Diced aubergine soaks up the spices well and becomes wonderfully velvety when roasted with oil.
For a more indulgent version, add a can of coconut milk to the curry and serve each bowl with some toasted coconut flakes or sliced almonds.
You can also explore our high-protein and high-fibre meals for everyday cooking ideas. If you would like to dig a little deeper, our guides to foods high in protein and fibre, high-fibre vegetables, and sources of protein for vegetarians offer plenty of useful background and inspiration for building balanced meals.
