Spiced Lentil and Vegetable Curry

This aromatic and hearty lentil and vegetable curry is a flavor-packed vegetarian dish that will satisfy even the most dedicated carnivores. Loaded with protein-rich lentils and colorful veggies, and infused with a blend of fragrant spices, this curry is a perfect comfort food for cooler months. Served over a bed of fluffy rice or with some warm naan bread, this curry will be a hit with anyone looking for a comforting and flavorful vegetarian meal.



  • 1 cup red lentils
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp cayenne pepper
  • 1 can diced tomatoes
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup frozen peas
  • 1 can of coconut milk
  • Salt and pepper, to taste
  • Fresh cilantro for garnish
  • Cooked rice for serving


  1. Warm a small amount of oil in a large saucepan over medium heat. Add the onion, garlic, and ginger and prepare until the onion gets soft and translucent, about 5 mins.
  2. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and cook for another 2 minutes, until fragrant.
  3. Stir in the lentils, diced tomatoes, bell pepper, zucchini, and peas. Pour in the coconut milk and take the mixture to a simmer.
  4. Cover and cook for 20 mins or until the lentils are tender and the vegetables are cooked through. Season with salt and pepper to taste. Serve the curry over cooked rice and garnish with fresh cilantro.

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