One Pot Curried Lentils with Peas- this amazing Indian-inspired dish is filled with healthy green vegetables and easy to make in just one pot.
This Curried Lentils with Peas is an amazingly flavorful Indian-inspired dish that is sure to be in your weekly dinner rotation! It uses very simple ingredients, but is HUGE on flavor!
Why We Love this Curried Lentils dish:
- It’s SO easy!! This dish requires very few (simple ingredients) and you can whip this up in no time using just one pot and your stove. Or, you also have the option of using a pressure cooker!
- It’s creamy and comforting. There’s something magical about combining coconut milk, lentils and green veggies. This dish is a perfect fall, winter (or really anytime meal).
- It’s healthy! With only 179 calories and 1.2 grams of fat per serving, this dish is really good for you. It’s also packed with plant-based protein with over 11 grams per serving!
How to make this One-Pot Curried Lentils and Peas:
To start, add 1/4 cup unsalted vegetable broth to a large skillet over medium-high heat. Add the garlic and cook for 1 minute. Then add the diced yellow onion and cook for 4-5 minutes, or until the onion is translucent.
Next, add the full can of coconut milk, lentils and 1/2 cup water. Bring to a boil, reduce heat and cover, for about 35-40 minutes until lentils are soft and the liquid is mostly absorbed.
Finally, add the remaining 1 cup vegetable broth, curry powder, peas, broccoli, and salt (if desired). Raise the heat to medium heat. Once boiling, reduce heat and cover. Simmer for 5 minutes, stirring occasionally until the veggies are soft.
Remove from heat and serve with naan bread or rice. Or try with a side of Mashed Cauliflower. This dish makes about 6 (1 cup) servings. It will last 4-5 days in an airtight container in the fridge.
If you make this One-Pot Curried Lentils and English Peas, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
One-Pot Lentil Curry with Peas (+ Instant Pot option)Pin Rate
- Large Pot (or Instant Pot)
- 1 1/4 cups unsalted or low-sodium vegetable broth – divided
- 2 garlic cloves – minced
- 1/2 medium yellow onion – finely diced (about 1 cup)
- 15 ounce can light coconut milk – (can also use full-fat coconut milk for a creamier curry)
- 1 cup dried green lentils – rinsed (you can also use pre-cooked 'Steamed Lentils' from Trader Joe's- add in a later step- see note below)
- 1/2 cup water
- 1 1/2 tablespoons curry powder – (Madras curry is recommended)
- 2 cups frozen sweet peas, thawed – (or English peas)
- 2 cups broccoli florets – broken into small pieces
- 1/2 teaspoon salt – optional
- Add 1/4 cup vegetable broth to a large skillet over medium-high heat. Add garlic and cook for 1 minute. Then add onion and cook for 4-5 minutes, or until onion is translucent.
- Add the can of coconut milk, lentils, and 1/2 cup water. Bring to a boil, reduce heat and cover, about 35-40 minutes until lentils are soft and the liquid is absorbed.
- Add 1 cup vegetable broth, curry powder, peas, broccoli, and salt (if desired). Raise heat to medium heat. Once boiling, reduce heat and cover. Simmer for 5 minutes, stirring occasionally.
- Remove from heat and serve with naan bread or brown/basmati rice. This dish makes about 6 (1 cup) servings. Store this curry in an airtight container in the fridge. It will last around 3-4 days.
- For Instant Pot instructions, see the Notes section below.
- If using Trader Joe’s pre-cooked ‘Steamed Lentils’, add to pan when lentils are called for, and immediately add the rest of the ingredients (no need to cook the lentils).
- It’s recommended to use green lentils for this recipe. Red lentils will still taste good, but will fall apart and become mushy.
- Set the Instant Pot to the Sauté function. Add the vegetable broth, garlic and onions and cook, stirring occasionally, for about 5 minutes or until the onions are starting to soften. Turn the Instant Pot OFF.
- Add the entire can of coconut milk, 1 cup water (or vegetable broth), dried lentils, broccoli florets, and curry powder. Stir. Secure the lid and set the knob to “Sealing“. Then set the Instant Pot to ‘Pressure Cook‘ or ‘Manual‘ mode for 10 minutes. The Instant Pot will build pressure, and then cook for 10 minutes. Let sit for an additional 10-15 minutes to release the pressure. Open the lid, stir and add the salt and peas. Stir again until combined. Adjust salt to taste, and serve with toasted naan bread (with garlic sauce), and rice. Note: the broccoli will be a bit mushy using the pressure cooker option, but it’s still delicious!!