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One Pot Curried Lentils with English Peas | via veggiechick.com #vegan #oilfree
Easy, Gluten Free, Lunch, Main Dishes, Nut free, Oil free, Side dishes, Under 400 calories, Vegan Recipes

One-Pot Curried Lentils and English Peas

One Pot Curried Lentils with English Peas- this amazing Indian-inspired dish is filled with healthy green vegetables and easy to make in just one pot.

One Pot Curried Lentils with English Peas | via veggiechick.com #vegan #oilfree

I’m often involved in conversations about food, and I’ve been surprised to learn that many people don’t like Indian food (gasp!). Now I totally get it, if you don’t grow up with the distinct flavor of curry, Indian food can be something that takes getting used to. As a small town girl living on 40 acres 7 miles away from the nearest store, there was very little opportunity for me to try ethnic food as a kid. The closest option we had was a Chinese restaurant that looked like a truck stop. =) But luckily, after many years of traveling and food experimentation, I stumbled upon Indian food and I’ve never looked back. Just ask my husband; I crave it often. And the best part is- there are SO many vegan options so there is a lot to choose from.

This lentil dish is a simple one, consisting of only one Indian spice- curry. This unique spice is so flavorful it’s often the only one you need. And who could pass up eating it with one of my favorite Indian side dishes- naan bread?! No, not non-bread as in “not-bread”. Yes I’ve had this awkward conversation before. 😉 This stuff is definitely bread and it’s the real deal. Try to make your own flatbread or naan if you have the time, or get it store bought. Either way, it’s a great compliment to this dish.

One Pot Curried Lentils with English Peas | via veggiechick.com #vegan #oilfree

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.

One Pot Curried Lentils with English Peas | via veggiechick.com #vegan #oilfree

Remove from heat and serve with naan bread or rice. This dish makes about 6 (1 cup) servings. It will last 4-5 days in an airtight container in the fridge.

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One-Pot Curried Lentils and English Peas

One Pot Curried Lentils with English Peas | via veggiechick.com #vegan #oilfree

One Pot Curried Lentils with English Peas- this amazing Indian-inspired dish is filled with healthy green vegetables and easy to make in just one pot.

  • Author: Christin McKamey
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 6

Ingredients

  • 1 1/4 cups unsalted vegetable broth, divided
  • 2 garlic cloves, minced
  • 1/2 medium yellow onion, finely diced (about 1 cup)
  • 15 ounce can light coconut milk
  • 1 cup dried green lentils, rinsed (you can also use Steamed Lentils from Trader Joe’s- add in a later step- see note below)
  • 1/2 cup water
  • 1 1/2 tablespoons curry powder
  • 2 cups English peas (or frozen sweet peas, thawed)
  • 2 cups broccoli florets, broken into small pieces
  • 1/2 teaspoon salt, optional

Instructions

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 rice. This dish makes about 6 (1 cup) servings. Will last 4-5 days in an airtight container in the fridge.

Notes

*If using Trader Joe’s Steamed Lentils, add to pan when lentils are called for, and immediately add the rest of the ingredients (no need to cook the lentils).

Nutrition

  • Serving Size: 1 cup

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

14 Comments

  • I first experienced curry as Japanese curry (mild, too). I buy packages of curry roux so I only have to worry about adding meat, water, and vegetables. More recently I started making other curry dishes, like coconut curry. I guess I’m surprised that not all curry dishes are spicy. I now keep a bottle of curry powder (better than having to measure out all the individual ingredients) . It’s yellow curry, but I want to try red curry, too. This dish looks like not only would it taste great, but would be perfect for meatless Monday. .

    Reply
    • Thanks Linda! I really love Japanese curry too. And the curry roux idea is great- I’ll have to look into that. =) Coconut curry is my favorite!

      Reply
      • There are several brands. My favorite is called Vermont Curry. It has a “touch” of apple and honey. I know several grocery stores around me that carry it or another brand. I typically stock up at the huge Japanese market about an hour from us (we go there quite often).

        Reply
        • Great tips, thanks Linda! I’m going to check it out. =)

          Reply
  • I made this dish last night, followed the recipe exactly, and am slightly disappointed with how it turned out. I tasted it after everything was finished cooking and it wasn’t very flavorful, so I added some more curry powder. I’m eating it for lunch today and I think it needs more curry powder, or something else…I may go home and experiment with adding some additional spices to the rest of the leftovers. It just tastes bland and like it’s missing something. I would definitely recommend including the salt as well, I can’t imagine how bland it would be without salt.

    It is a very easy recipe to follow and it’s nice that there aren’t very many ingredients.

    Reply
    • Hi Kati, I’m surprised that you found it be lacking in flavor. This is actually one my faves and I found it to be full of flavor! =) But yes, hopefully with additional spices it will work for you. I definitely always add salt but include salt-free options as many of my readers are trying to cut down on salt. Thanks!

      Reply
  • This is a staple in our house!! I cook it at least once a week and it lasts us 2 nights. Love it!! So warm and nourishing! I use salted vegie broth and full-fat coconut milk, and serve with naan bread. YUM! Thanks for sharing 🙂

    Reply
    • Hi Stacey, so glad you like this recipe. It’s one of my favorites too! =)

      Reply
  • This was DELISH & sooo EASY will make it again real soon! Thanks for sharing with us 😘

    Reply
    • Yay, thanks Trish!!! =)

      Reply
  • I made this tonight in the Instant Pot, yummy!

    Reply
    • Thank you Jen, so happy you loved it! =)

      Reply
  • I tried this recipe – tasted mid way through cooking and felt like something was missing. I added chilli powder, garam masala and the juice of half a lime. The lime juice really brought out all the flavours. All in all, I’m thankful for this decent base recipe you can easily add things to according to taste.

    Reply
    • Hi Lana, I’m glad you found a good base recipe. The lime sounds interesting! =) Thanks!

      Reply

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