Down-to-Earth Home Cooking for Anyone and Everyone

Lentil Curry

Lentil Curry

[Meta note: I didn’t really keep up with writing this blog during 2018, but it’s a new year now and I’m determined to get back on track. My current plan is to update every other Sunday.]

Curry has always been one of my favorite foods to make. It’s so versatile — you can make it with almost any combination of protein and vegetables — and the flavor of the spices is complex in the best way, and wonderfully intense! This recipe is for a simple lentil curry that I’m rather fond of. I’ve also included the recipe for the spice blend I use, but feel free to vary the spices according to your own preferences.


  • 1.5 cups lentils
  • 1 cup rice
  • 2 medium-sized yellow onions, chopped
  • About 5 to 7 cloves garlic, finely chopped
  • A large bunch of Swiss chard or other greens*, chopped
  • One can coconut milk (about 14 oz.)
  • One small can tomato paste (6 oz.)
  • 1 tablespoon apple cider vinegar
  • Two bay leaves
  • Olive oil (enough to coat the pan)
  • Curry spices (see below for recipe, or use your own favorite blend), to taste (I usually use about 3 to 4 tablespoons, but you can use more or less depending on how spicy you want it.)
  • Sea salt

Cook rice in a rice cooker with a bay leaf and 2 cups water. Cook lentils in a pressure cooker with the other bay leaf and about 3 cups water for roughly 15 minutes.

Sautee onions in olive oil until they start to brown. Add garlic and spices and cook for about another minute. Add chard and cook until it starts to soften (about a minute or two). Add coconut milk, tomato paste, and cider vinegar. Mix thoroughly. Add lentils and let simmer for a few minutes. Add sea salt to taste. Serve over rice.


Amounts given as proportions rather than measurements, so it can be adapted to whatever amount you want to make

  • 4x cumin
  • 4x cardamom
  • 4x coriander
  • 4x turmeric
  • 2x black pepper
  • 2x yellow mustard
  • 2x fenugreek
  • 2x cayenne pepper
  • 2x paprika
  • 1x cinnamon
  • 1x cloves
  • 1x nutmeg
  • 1x ginger

* Swiss chard is what I usually use, but I’ve also made this curry with collard greens, cabbage, and even broccoli leaves from the broccoli plants in my garden. All were delicious.

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