Because we all need more express recipes in our lives, here’s my lentil curry, ready in about 20 minutes, prep included. Perfect for busy days where you’d rather pick up a burger on the way home than cook a proper meal.
I’m feeling like a zombie today. I locked my bike last night when we got home from our German class, but I left the keys in the lock… And then, this afternoon, after my trip to the grocery store, I just went into the house without even locking it. The lock was in my bag and I realized it about an hour later. Not my proudest moment. At least I was lucky enough that nobody stole it!
All this to say that, since my brain’s gone missing today, I’ll keep it suuuper simple and just share the recipe with you. What I love about this curry is that it’s entirely customisable. Not a fan of bell peppers? Then omit them. You love mushrooms? Then add some!
I like to cook a large batch of lentils and rice at the beginning of the week to use over the next few days and save some time and energy. You could also simply open a can, but you’ll actually save a lot of money if you start cooking your own beans! Plus, with lots of lentils leftover, you can make this tasty warm lentil and mushroom salad.
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
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Express lentil curry
Ingredients
- ½ onion minced
- ½ bell pepper cubed
- 1 carrot finely sliced
- 2 cubes of frozen spinach
- 3 garlic cloves crushed
- 1 1 inch cube of fresh ginger minced
- 2 generous teaspoons of red curry paste
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 2 tablespoons tomato paste
- 2/3 cup coconut milk
- 2 ½ cup cooked lentils
Instructions
- In a pot on medium-high heat, soften the onion, pepper and carrot for a few minutes. Add a splash of water to prevent from burning.
- Add the garlic, ginger, spices and tomato paste and mix well. Cook for about 2 more minutes..
- Lower the heat and add the coconut milk. Mix well and let simmer for a minute. Add the lentils and let simmer until they're hot.
- Serve on rice and top with spring onion and fresh herbs such as cilantro or mint.
Notes
I used beluga lentils, but you can use any lentils you like apart from red lentils.
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Hi Aryane,
your lentil curry looks so delicious – I absolutely love lentils!
Have a great weekend, my dear :-)
Sharon
Thanks Sharon!
I used to hate legumes, and lentils were the only ones I could eat! haha Now I love them all, but lentils still hold a special place in my heart :D