It’s curry time! Today we have a delicious carrot and red lentil curry. I have to say I used to never make curries up until about a year ago. I’m not sure what was wrong with me back then, but I sure was missing out. I love making curries now. They are so easy, plus you can use just about any vegetable in them so they are great for clearing out the fridge.
This carrot and red lentil curry was inspired by the CSA (Community Supported Agriculture) subscription we have been trying out lately. A shipment of fresh vegetables is delivered right to our doorstep every other week. It’s pretty cool and I love supporting a local farm. We have been getting lot of root vegetables, especially carrots. I have been cooking and roasting them up as sides quite a bit, so I decided I wanted to change it up and create a main dish that featured them. What better way to use them than in some warm and spiced curry, especially since it has been quite chilly lately here in the Midwest.
This curry starts by toasting cumin seeds until lightly browned and fragrant (your kitchen will smell amazing!). It is also flavored with other spices including turmeric, chili powder, and garam masala. The first time I tested this recipe I made it way too spicy in my opinion, although my boyfriend loved it. Let’s just say he has a way higher spice tolerance than I do. I originally used 1 tablespoon of chili powder, but toned it down to 1 teaspoon in the final recipe. I think this version is perfectly spiced, but feel free to increase the amount of chili powder if you like things on the spicier side.
This carrot and red lentil curry is fantastic served with brown rice. However, it would also be delicious with naan or any other grain of choice.
If you try this carrot and red lentil I would love to hear about it! Please rate the recipe in the comments below and let me know how it went.
Carrot and Red Lentil Curry
A quick and easy vegan curry packed with carrots, red lentils, and onions.
- 1 tablespoon grapeseed or olive oil
- 1 tablespoon cumin seeds
- 1 large yellow onion chopped
- 3 cloves garlic finely chopped
- 1 inch piece of ginger finely chopped
- 2 medium carrots peeled and chopped (approximately 2 cups)
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- ½ teaspoon salt
- 3 ½ cups vegetable broth
- 1 cup dried red lentils rinsed
- ½ tablespoon garam masala
For Serving (Optional)
- Chopped cilantro
- Cooked brown rice
Heat a large pan on medium heat. Once hot, add oil and cumin seeds, stirring frequently to avoid burning. Cook until the cumin seeds begin to crackle and sizzle, about 1 minute.
Add the onion and cook for 3 minutes, stirring often. Add the garlic and ginger and cook for approximately 2-7 more minutes, until softened. Continue to stir often.
Add the carrots, turmeric, chili powder, and salt. Cook 2-3 minutes, stirring occasionally.
Add the vegetable broth and red lentils. Bring to a boil, then reduce heat to medium low, cover, and simmer until red lentils are fully cooked and carrots are tender, approximately 10 minutes.
Add garam masala and stir. Taste and add more salt if needed. Remove from heat.
Serve immediately. Top with cilantro if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.