Lentil Curry

This is the weeknight dinner that feels like you've been cooking all day—warm, deeply spiced, and impossibly comforting—but comes together in under 30 minutes. Tender lentils and vegetables simmer in a coconut-kissed curry sauce that's mild enough for everyone but bold enough to feel exciting.

Ingredients:

• 2 tablespoons oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 cup red lentils
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 cups chopped vegetables (bell pepper, spinach, or zucchini)
• Salt and pepper to taste
• Fresh cilantro and lime wedges for serving

Method:

1. Heat oil in a large pot and sauté the onion until soft, about 4 minutes.
2. Add garlic, curry powder, and cumin, stirring for 30 seconds until fragrant.
3. Pour in lentils, tomatoes, coconut milk, and broth. Bring to a simmer.
4. Add your chosen vegetables and cook for 15–18 minutes until lentils are tender.
5. Season with salt and pepper, then serve with fresh cilantro and a squeeze of lime.

Full recipe at Cookie and Kate →

Chef's tip: Make a double batch and freeze half—this curry tastes even better the next day, and you've just handed yourself an instant meal for next week.