Budget-Friendly Lentil and Vegetable Curry

Ingredients

• 1 cup dried red lentils
• 2 tablespoons olive oil or vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon paprika
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 medium carrots, diced
• 1 bell pepper, diced
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. 1

   Prep your aromatics

   Rinse the lentils until water runs clear. Dice your onion, mince garlic, and grate ginger. This is where most of your prep time goes, but it's worth it for the flavor payoff.

2. 2

   Build the flavor base

   Heat oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Toss in garlic and ginger, cooking for another minute until fragrant—your kitchen should smell amazing right now.

3. 3

   Toast the spices

   Add cumin, coriander, turmeric, and paprika. Stir constantly for 30 seconds. This step makes all the difference in developing deep, complex flavors without spending money on expensive ingredients.

4. 4

   Add the liquid ingredients

   Pour in diced tomatoes, coconut milk, and vegetable broth. Bring to a boil, then add the rinsed lentils. Reduce heat and let it simmer for 15 minutes, stirring occasionally.

   

5. 5

   Toss in the vegetables

   Add diced carrots and bell pepper. Continue simmering for 10-15 minutes until lentils are tender and vegetables are cooked through. The curry should be thick but still saucy.

6. 6

   Finish and serve

   Stir in frozen peas during the last 2 minutes of cooking. Season with salt and pepper to taste. Serve over rice and garnish with fresh cilantro. Each serving costs roughly $1.80—not bad for a restaurant-quality meal!

Substitution Ideas

Storage Tips

Store leftovers in the fridge for up to 5 days—the flavors actually get better overnight. Freezes beautifully for up to 3 months. Just add a splash of broth when reheating if it seems too thick.