Charishma's More of a Veggie Yellow Lentil Curry

Delight your taste buds with Charishma's More of a Veggie Yellow Lentil Curry, a vibrant, wholesome dish that celebrates the harmony of nutritious vegetables and protein-packed yellow lentils. This comforting curry is infused with fragrant spices like turmeric, cumin, coriander, and garam masala, enriched with creamy coconut milk for a velvety texture. Featuring an array of colorful veggies—carrots, zucchini, green beans, and spinach—this recipe is both satisfying and nutrient-dense. Perfectly balanced with the tang of fresh lemon juice and a pop of flavor from minced garlic and ginger, it's a versatile dish that pairs beautifully with steamed rice, naan, or flatbreads. Ready in under an hour and ideal for a cozy family meal, this one-pot curry is a must-try for lovers of healthy, flavorful cuisine.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup yellow lentils (split moong dal or toor dal)
• 4 cups water
• 1 large carrot, diced
• 1 medium zucchini, diced
• 1 cup green beans, chopped
• 2 cups spinach, chopped
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 teaspoon ginger, minced
• 2 cloves garlic, minced
• 1 cup coconut milk
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon red chili powder (optional)
• 0.5 teaspoon garam masala
• 2 tablespoons vegetable oil
• 1.5 teaspoons salt
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the yellow lentils under cold water until the water runs clear. Soak them in water for 15 minutes, then drain.

Step 2

In a medium-sized pot, add the soaked lentils and 4 cups of water. Bring to a boil, reduce heat, and simmer for about 15 minutes, or until the lentils are soft but not mushy. Skim off any foam that forms on the surface. Set aside.

Step 3

In a large pan or deep skillet, heat the vegetable oil over medium heat.

Step 4

Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 5

Add the minced garlic and ginger. Sauté for another minute until fragrant.

Step 6

Stir in the turmeric powder, ground cumin, ground coriander, and red chili powder (if using). Cook for 30 seconds to toast the spices.

Step 7

Add the chopped tomatoes and cook for 4-5 minutes until they break down and form a thick base.

Step 8

Toss in the diced carrot, zucchini, and green beans. Stir to coat the vegetables in the spice mixture. Cook for 3-4 minutes.

Step 9

Pour in the cooked lentils (along with their cooking liquid) and mix well. If the curry is too thick, add more water to reach your desired consistency.

Step 10

Stir in the coconut milk and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the vegetables are tender.

Step 11

Add the chopped spinach and cook for another 2-3 minutes until wilted.

Step 12

Stir in the garam masala, salt, and lemon juice. Adjust seasoning as needed.

Step 13

Remove from heat and garnish with fresh cilantro before serving.

Step 14

Serve hot with steamed rice, naan, or flatbreads.

Nutrition Facts

Serving size	(2255.1g)

Amount per serving	% Daily Value*
Calories	1232.8

Total Fat 32.5g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 3825.3mg	0%
Total Carbohydrate 187.7g	0%
Dietary Fiber 35.5g	0%
Total Sugars 41.3g
Protein 62.3g	0%

Vitamin D 0IU	0%
Calcium 552.0mg	0%
Iron 24.1mg	0%
Potassium 5239.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.6%

Protein: 19.3%

Carbs: 58.1%