One-pan lentil coconut curry is rich, creamy, and satisfying, no tomato needed! It’s packed with amazing flavors and lots of veggies, No tomato! Glutenfree Soyfree Nutfree

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 teaspoon oil
  • 1 cup chopped red onion (or white onion)
  • 2 tablespoons ginger-garlic paste (or 1/2” of ginger, minced and four cloves of garlic, minced)
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala ((or 1.5-2 teaspoons curry powder, Berbere, Cajun blend or Jamaican curry powder))
  • 1/2 teaspoon dried fenugreek leaves ((kasuri methi), optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper flakes (optional, or use black pepper)
  • 1 cup peeled and chopped sweet potato (or frozen sweet potato or butternut squash)
  • 15- ounce can full fat coconut milk (or lite coconut milk)
  • 15- ounce can cooked lentils (or 1.5 cups cooked lentils)
  • 1/2 cup frozen spinach (or 1 cup fresh baby spinach)
  • lemon juice and cilantro (for garnish)

Method

  1. Heat a skillet over medium heat and add the oil. Once the oil is hot, add the onion and a good pinch of salt and cook until the onion is starting to turn translucent, 4 to 5 minutes. Then add the ginger-garlic paste and mix in. Mix in the spices and salt, then mix in the coconut milk and the sweet potatoes or butternut squash.
  2. Cover with the lid and cook until the sweet potato is cooked through. This will take anywhere from 8 to 12 minutes, depending on your stove, pan, and the size of the cubed vegetables.
  3. Then, mix in the cooked lentils and spinach and 1/2 teaspoon of lemon juice. Bring to a good boil, then taste and adjust the flavor. Add 1/2 cup or more broth, if you want the lentils to be saucier, because this will thicken as it cools. Once it is boiling consistently for 2 minutes, switch off the heat.
  4. Garnish with cilantro or other herbs of choice and some lemon juice and pepper flakes, if you like, and serve with some sourdough or rice, flatbread, or other cooked grains.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.