Lentil Curry

This warming, spiced lentil curry is the perfect Indian breakfast—hearty enough to fuel your morning, aromatic enough to make you feel like you're cooking something special, and genuinely comforting without being heavy.

Ingredients:

• 2 tablespoons oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 cup red lentils, rinsed
• 2 cups diced vegetables (carrots, bell pepper, spinach)
• 1 can coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for serving

Method:

1. Heat oil in a large pot and sauté the onion until soft, about 5 minutes.
2. Add garlic, curry powder, and cumin; cook for 1 minute until fragrant.
3. Stir in lentils and diced vegetables, coating them in the spices.
4. Pour in coconut milk and broth, bringing to a simmer.
5. Cook for 20–25 minutes until lentils are tender and the curry has thickened slightly.
6. Season with salt and pepper, then serve topped with fresh cilantro.

Full recipe at Cookie and Kate →

Chef's tip: Toast your curry powder and cumin in the oil for 30 seconds before adding garlic—it blooms the spices and deepens the entire dish's flavor dramatically.