Budget-Friendly Lentil and Vegetable Curry

Ingredients

• 1 cup dried red lentils (about $0.50)
• 1 large onion, diced (about $0.30)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) diced tomatoes ($0.89)
• 1 can (14 oz) coconut milk ($1.29)
• 2 cups frozen mixed vegetables ($1.00)
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 2 cups vegetable broth (or water)

Instructions

1. 1

   Heat and sauté

   Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. This base will give your curry amazing flavor without costing extra.

2. 2

   Add aromatics

   Stir in minced garlic, grated ginger, curry powder, cumin, and turmeric. Cook for 1 minute until fragrant. Don't skip this step—it makes all the difference in taste.

3. 3

   Build the base

   Add diced tomatoes, coconut milk, and vegetable broth. Bring to a gentle simmer. The coconut milk adds richness that makes this feel like restaurant quality.

   

4. 4

   Add lentils

   Rinse red lentils and add them to the pot. Simmer for 15 minutes, stirring occasionally. Red lentils cook quickly and don't need soaking—perfect for busy weeknights.

5. 5

   Finish with vegetables

   Add frozen mixed vegetables in the last 5 minutes of cooking. Season with salt and pepper to taste. The vegetables stay crisp and colorful this way.

Substitution Ideas

Storage Tips

Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. The flavors actually improve overnight! Reheat gently on the stovetop, adding a splash of broth if needed.