Lentil & Veggie Curry

This One-Pan Lentil & Veggie Curry is the kind of comforting bowl you’ll come back to all season. Red split lentils simmer with onion, carrot, and pepper (or courgette) in a tomatoey stock until tender, then a little cream and spinach go in for silky richness and colour. It’s mild-to-medium by default—perfect for families—yet big on flavour thanks to curry powder, turmeric, and garam masala. Serve with rice, naan, or even quinoa for a balanced, high-protein vegetarian dinner.

Servings: 2–3

Prep: 10 min – Cook: 25–30 min – Total: 35–40 min

Ingredients

• 1 tbsp neutral oil (or olive oil)

• 1 small onion, finely chopped

• 1 small carrot, diced small

• ½ red pepper, diced small (or 1 small courgette, diced)

• 3 cloves garlic, minced

• 1 tsp grated fresh ginger

• 1 tbsp mild/medium curry powder

• ½ tsp ground turmeric

• 1 tsp garam masala,

• 1 tbsp tomato purée

• 150 g red split lentils,

• 400 ml vegetable (or chicken) stock

• 200 g chopped tomatoes (about ½ tin)

• 150 ml single cream

• 60 g spinach

• Fine salt & freshly ground black pepper

Instructions

Sauté the aromatics

Heat the oil in a pot over medium heat. Add the onion, carrot, and red pepper (or courgette). Cook 4–5 minutes until softened and glossy

Toast the spices

Stir in the garlic, ginger, curry powder, ½ tsp garam masala, turmeric, and tomato purée. Cook 1 minute, stirring, until fragrant and the purée darkens slightly.

Add lentils & liquids

Add the rinsed lentils, stock, and chopped tomatoes. Season with a pinch of salt and some black pepper. Stir well and bring to a gentle simmer.

Simmer

Cover and cook until the lentils are tender, stirring occasionally and the sauce is thick and saucy. If it’s getting too thick, add a splash of hot water

Make it creamy

Stir in the single cream, spinach, and the remaining ½ tsp garam masala. Cook 2–3 minutes until the spinach wilts and the curry turns glossy and creamy. Taste and adjust seasoning.

Serve

Ladle into bowls and serve with rice, naan, or quinoa. Add a squeeze of lime and a spoon of yoghurt if you like.

Tips & Tricks

✅ Rinse the lentils well. This removes starch and helps them cook evenly with a cleaner flavour.

✅ Keep the simmer gentle. A lively simmer can split dairy and make lentils catch; medium–low heat is your friend.

✅ Thickness control. Too thick? Add hot water a splash at a time. Too thin? Simmer uncovered for 2–3 minutes.

✅ Cream swaps (veggie/vegan). Use coconut milk, cashew cream, or oat cream instead of single cream—equally lush.

✅ Make it hotter. Add extra curry powder, a pinch of chilli flakes, or stir in a spoon of harissa at the end.

✅ Veg your way. Swap pepper for courgette, add peas or cauliflower florets (last 8–10 minutes), or stir in kale with the spinach.

✅ Meal prep & storage. Keeps 3–4 days in the fridge; it thickens as it rests—loosen with water when reheating.