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15-Minute Lentil Veggie Curry

The perfect, quick dish for these colder months! Gluten free, dairy free and sugar free, this is something you can add into most diets without an issue. I serve mine with a side of jasmine or basmati rice.


✅ 2/3 cup dried lentils

✅ 2 tbsp olive oil (or veggie broth)

✅ 1 small yellow onion, diced

✅ 4 garlic cloves, minced

✅ 1-inch piece ginger, grated

✅ 1 tbsp curry powder

✅ 2 tsp garam masala

✅ 1 tsp ground cumin

✅ ½ tsp ground coriander

✅ ½ tsp sweet paprika

✅ ½ tsp turmeric

✅ 1 14-ounce can coconut milk

✅ 1 cup vegetable broth, plus more as needed

✅ ½ cup tomato puree or strained tomatoes

✅ 2 small sweet potatoes, peeled & cut in 1” pieces

✅ 2 packed cups baby spinach

✅ Fresh lime juice to taste

✅ Salt to taste

✅ ¼ cup chopped cilantro, for garnish


1 - In a small saucepan, combine lentils with 2 ½ cups water. Bring to a simmer and cook for about 10 minutes, or until the lentils are al dente. Drain.

2 - Meanwhile, in a small bowl, combine the curry powder, garam masala, cumin, coriander, paprika, and turmeric.

3 - Heat the oil in a medium saucepan over medium-high heat. Cook the onion for about 3 minutes, or until translucent. Add the garlic, ginger, and mixed spices. Cook for one minute more, stirring constantly.

4 - Add the coconut milk, vegetable broth, tomato puree, and sweet potato and stir to combine. Reduce the heat to a simmer and cook for about 10 minutes, or until the sweet potato is just fork tender. Add more broth as needed.

5 - Stir in the cooked lentils, and spinach and cook until warmed through. Add lime juice and salt to taste. Garnish with cilantro if desired.


With love,


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