A simple and healthy, vegan-friendly meal

Looking for a wholesome, budget-friendly, and super tasty meal? This Green Lentil Curry hits all the right notes—warm spices, hearty lentils, and fresh spinach—plus, it’s completely vegan! I made this when hubs asked for more curry, and knowing meat can be pricey, lentils were the perfect, cost-effective alternative. Plus, I love lentils, so why not go plant-based?

Prefer a spicier meat-based curry? Hope on over to my Chicken Vindaloo recipe.

This dish is simple to make, and it yields leftovers that taste even better the next day. To elevate this meal, I recommend trying my beloved Naan Bread as the perfect scoopable side — it adds that authentic, restaurant-style touch.

Now, let’s get to cooking this delicious, nourishing curry that’s loaded with bold flavors and easy to prepare, whether you’re on a van trip or home cooking.

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Ingredients:

• 1 cup green lentils
• 3.5 cups water or veggie stock
• 1/2 tsp turmeric
• 1 tbsp coriander
• 1 tbsp cumin
• 1 tsp chili powder
• 2.5 tsp kosher salt, divided (adjust to taste)
• 3 tbsp grape seed or neutral oil
• 1 tsp tomato paste
• 1 onion, finely chopped
• 1-2 serrano chilies, diced (spice to your preference)
• 1 tbsp minced garlic
• 1 tbsp minced fresh ginger
• 5 oz baby spinach, roughly chopped

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How to Make It:

1. Prepare the spices:
Mix coriander, cumin, chili powder, and salt in a small bowl—it’s your flavorful spice blend.

2. Cook the lentils:
In a large pot, combine water, lentils, and turmeric. Bring to a boil, then reduce to a strong simmer. Cook for about 40 minutes until the lentils are soft and near disintegration, adding more water if needed to keep the consistency just right.

3. Make the curry base:
Heat a large skillet over medium heat and add 3 tbsp oil. Once hot, sauté the chopped onion until the edges start to brown. Add garlic, chilies, and ginger, cooking for 30 seconds until fragrant. Stir in your spice mix and tomato paste, simmering for another 3-4 minutes to deepen those flavors.

4. Combine & simmer:
Mix the spice base into the cooked lentils, season with salt, and stir in the chopped spinach. Let everything simmer for 5 more minutes, tasting and adjusting salt as needed.

5. Serve:
Ladle the rich, fragrant lentil curry into bowls over fluffy rice. Pair it with your homemade naan for the ultimate comforting, plant-based feast.

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This Green Lentil Curry is a nourishing, flavorful plant-based meal perfect for busy nights or meal prep. And don’t forget — for the full experience, make my Naan Bread! It’s super easy to prepare and elevates this dish to restaurant-quality.