Green Lentil Curry

Name: Green Lentil Curry
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 large onion, finely chopped; 6 garlic cloves, crushed; 1 tsp coconut oil; 1 tsp turmeric; 1/2 tsp coriander, ground; 1 tsp curry powder; 1 tsp cumin; 1 1/4 tsp salt; 14 oz can coconut milk, full fat; 6 oz can tomato paste; 2 cups green lentils, uncooked & rinsed; 3 cups water; Cilantro and/or green onions, for garnish; Greek yogurt and avocado, for serving

February 26, 2018

by Olena

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This green lentil curry recipe made with green lentils, coconut milk, tomato paste and spices is an old-old recipe of mine that was screaming for picture makeovers. I also re-tested it to make slow cooker, Instant Pot and stovetop friendly.

So, you have 3 options depending whether you want to come back home to “an Indian restaurant”, go for a quick walk or rather quickly whip it up on a stovetop while sipping on a glass of wine and listening to Frank Sinatra. The latter is my favourite way to cook (sans wine most times of course) and kids always ask me why am I listening to Christmas music?! Silly-silly boys.

MY LATEST RECIPES

What You Need to Know About This Green Lentil Curry

Lentils are dirt cheap (even organic – that is what I buy) and make amazing lentil casserole and spinach lentil soup.
This curry really consists of 5 ingredients besides spices and water.
I did make a salad to go with the curry. With Romaine lettuce, tomatoes, cucumbers, salt, pepper and oil. I absolutely LOVE pairing curry with fresh veggie salad. It gives it another layer of flavours.
And as for spices, I’m always keeping it on a safe side for my North American kids to eat. So, double-triple them if you want. Really, whatever tastes good to your mouth.

If you are up to exploring other super easy curry recipes (particularly Thai inspired made by Ukrainian), try my Thai mango curry with lentils and Thai shrimp curry with squash.

Enjoy!

How to Turn Green Lentil Curry Into a Freezer Meal

Instant Pot: In a gallon size Ziplock bag, add all ingredients, except water and garnishes, finishing with tomato paste on top (very important for Instant Pot). Let as much air out as possible, seal and freeze for up to 3 months. Pressure cook on High from frozen with 3 cups of water for 25 minutes with Quick Release.

Slow Cooker: Pan fry onion and garlic with spices sauteed for 30 seconds at the end. Transfer to a gallon size Ziploc bag with remaining ingredients, except water and garnishes. Let as much air out as possible, seal and freeze for up to 3 months. Then cook from frozen with 3 cups of water on Low for 9 hours or on High for 5 hours.

Check out my full list of healthy freezer meals. I’m obsessed!

How to Make Green Lentil Curry

Preheat dutch oven or heavy bottom medium pot on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
Add coconut milk, tomato paste, water, green lentils and stir to combine. Bring to a boil, cover and cook on low for 45 minutes. Remove from heat and let stand 5 minutes.
Serve hot garnished with cilantro/green onions.

Green Lentil Curry

Print Recipe

★★★★★

4.8 from 5 reviews

Easy Green Lentil Curry Recipe with green lentils, coconut milk, tomato paste and spices. Flavourful Indian stew cooked on a stovetop, in slow cooker or Instant Pot.

Author: Olena of ifoodreal.com
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 6 servings

Ingredients

1 large onion, finely chopped
6 garlic cloves, crushed
1 tsp coconut oil
1 tsp turmeric
1/2 tsp coriander, ground
1 tsp curry powder
1 tsp cumin
1 1/4 tsp salt
14 oz can coconut milk, full fat
6 oz can tomato paste
2 cups green lentils, uncooked & rinsed
3 cups water
Cilantro and/or green onions, for garnish
Greek yogurt and avocado, for serving

Instructions

Stovetop: Preheat dutch oven or heavy bottom medium pot on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
Add coconut milk, tomato paste, water, lentils and stir to combine. Bring to a boil, cover and cook on low for 45 minutes. Remove from heat and let stand 5 minutes.
Slow Cooker: Preheat small skillet on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
Transfer to a slow cooker and add coconut milk, tomato paste, water and green lentils. Stir to combine, cover and cook on High for at least 3 – 4 hours or on Low for 6 – 8 hours.
Instant Pot: In Instant Pot, add ingredients in exact same order: onion, garlic, turmeric, coriander, curry powder, cumin, salt, green lentils, water, coconut milk and tomato paste. Do not stir!
Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. After do Quick Release to release the pressure by turning the valve to Venting.
Serve hot garnished with cilantro/green onions.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Freezer Meal for Instant Pot: In a gallon size Ziplock bag, add all ingredients, except water and garnishes, finishing with tomato paste on top (very important for Instant Pot). Let as much air out as possible, seal and freeze for up to 3 months. Pressure cook on High from frozen with 3 cups of water for 25 minutes with Quick Release.

Freezer Meal for Slow Cooker: Pan fry onion and garlic with spices sauteed for 30 seconds at the end. Transfer to a gallon size Ziploc bag with remaining ingredients, except water and garnishes. Let as much air out as possible, seal and freeze for up to 3 months. Then cook from frozen with 3 cups of water on Low for 9 hours or on High for 5 hours.

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