One Pot Red Lentil Curry
Curry is a very common comfort food, and how can it not be? It's warming, flavorful, and nothing like our usual go-to comfort foods, at least in the States. I love curry in general because there is absolutely no other seasoning like it. The best way I could describe it is spicy but also savory - like I said there's nothing like it!
The beauty of plant protein is it can easily be flavored, transforming it from boring to exciting with just a teaspoon of a seasoning. Lentils, legumes, and beans are all incredible sources for plant-based protein - and that's just one of their many nutritional benefits!
In this recipe, we'll be using both lentils and legumes to "beef up" our overall meal and reach nearly 17g of protein per serving.
Not only are lentils, legumes, and beans great for your daily nutrition they're also great for your wallet. The lentils and legumes used in this recipe all together cost me less than $5 and they're the main ingredient! You'll have plenty leftover to use in other recipes, as well.
One pot meals are the best which is why this is a staple easy comfort food recipe for me. Almost all the ingredients are nonperishable so I can have them in my pantry (relatively) indefinitely and be able to whip it up on a whim's notice. Also, this recipe is a cooking time saver.
The most labor intensive step of this recipe is the stirring. Once you add the coconut milk, lentils, veggie broth, and spices, all you really have to do is stir frequently to prevent any burning or clumping. No chopping or peeling - just stirring!
You can divide the finished product into 2 cup containers (1 cup lentils, 1/2 cup brown rice) or keep them separate and combine when serving. Whichever route you choose, the flavors will still be equally as delicious if not more so as when it's freshly made.
If you don't have brown rice or prefer something different, any colored quinoa would also be delicious and actually have more protein per serving!
- 1 cup red split lentils
- 1 14 oz. can reduced fat coconut milk
- 2 tsp curry powder
- 1/2 tsp garlic powder
- 3/4 - 1 tsp pink himalayan salt
- 1/2 cup frozen peas
- 1/2 cup vegetable broth
- 1 cup pre-cooked brown rice
- Optional: 1 cup fresh spinach
- Empty your canned coconut milk into a large sauce pan over medium high heat, breaking up any chunks. Once the milk is simmering, add the red lentils , stirring to coat them.
- After about two minutes, add the curry powder, garlic powder and salt, stirring to evenly combine everything. Once the spices are evenly integrated, add the peas.
- At this point, the milk may become almost fully absorbed into the lentils and I recommend you slowly add the vegetable broth a little at time to help add moisture back into the pan. Stir occasionally and add more as necessary.
- Once the lentils appear to be fully cooked (taste test), you can add the spinach if you'd like.
- After it has fully cooked in to the lentil mixture, you can serve 1/3 cup of the mixture (the lentils will expand once cooked) into 2 cup containers with a 1/4 cup of the cooked brown rice. If you don't want to pre-portion your meals, I recommend keeping the rice and lentils separate and combining together when you reheat them