Lots of flavor packed in this Indian-spiced curry! This recipe is very adaptable and can be made to fit your preferences. You can also change up the veggies you use, alter the amount of spice, etc.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes.

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  • Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.

  • Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender, about 5 minutes.

Cook's Notes:

Cooking oil can be substituted for olive oil; other types of lentils can be substituted for dry green lentils; heavy whipping cream can be substituted for milk, if desired.

Tips

Garam masala can be found at your local ethnic grocery store or in some large chain grocery stores.

Tips

Omit butter and cream to make it vegan-- will still taste great.

Nutrition Facts

403.2 calories; 19.5 g protein; 60.9 g carbohydrates; 8.9 mg cholesterol; 1158.2 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/06/2019
Found this to taste rather authentic. Love all the textures and layers of flavors in this one. I have made this recipe multiple times. Great as it is but now I use the following modifications. I cut cayenne and chili powder in half. I've also found it be good cutting broth in half, eliminating water and using 28 ounces of diced tomatoes. Adding some celery and chickpeas gives it some extra substance. Read More
(5)

Most helpful critical review

Rating: 1 stars
04/26/2019
This didn’t work for me at all. I certainly won’t be making it again. Read More
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/05/2019
Found this to taste rather authentic. Love all the textures and layers of flavors in this one. I have made this recipe multiple times. Great as it is but now I use the following modifications. I cut cayenne and chili powder in half. I've also found it be good cutting broth in half, eliminating water and using 28 ounces of diced tomatoes. Adding some celery and chickpeas gives it some extra substance. Read More
(5)
Rating: 4 stars
11/15/2016
My husband and I loved how spicy it was. It was also easy to make-all in one pot! I forgot the tomato paste and didn't have 1 cup of mushrooms. I added more carrots and some red peppers. When I make it again I might add even more veggies. Great combo of spices. thanks for sharing this recipe Read More
(3)
Rating: 5 stars
07/16/2016
My whole family loved this...even the most finicky eater. So many wonderful flavors! Thank you for the recipe. Read More
(2)
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Rating: 5 stars
04/14/2018
Indian spices taste authentic in this recipe. I used red quinoa and ended up using up my chile and cayenne pepper so I included about 1/4 tsp. less of these seasonings which probably made it less spicy for us. If you want to tone down the spiciness you can add plain yogurt as a side and mix it in slowly. I also included basmati rice as a side. Additionally I sprinkled fresh cilantro on top to try to use up what I had left. I wish I had understood how to cut the carrots before making the recipe. Next time I am going to dice the carrots into small squares rather than discs. Read More
(1)
Rating: 5 stars
09/10/2018
I thought this was great. I used brown lentils because that is what I had and didn't add all the spice because my husband does not eat spicy food but we both really enjoyed the flavors. Read More
Rating: 1 stars
04/26/2019
This didn’t work for me at all. I certainly won’t be making it again. Read More
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Rating: 5 stars
03/26/2020
So tasty. I tried it but I forgot to add tomato paste and I didn’t have mushrooms .It turned out amazing nonetheless. My family loved it and it’s now a staple in my kitchen. Read More
Rating: 5 stars
10/31/2019
Fantastic recipe and instant favorite. Fantastic recipe and instant favorite. I substituted Cayenne pepper for ground chili and the extra shot of cayenne really turned up the heat. Read More
Rating: 4 stars
05/02/2017
Extremely good texture and flavor. Like others I substituted chicken stock for water yo add flavor. This recipe is spicy HOT to hot for my wife who doesn't mind medium hot it calms down a bit overnight but I'll definitely cut way back on the Cyan pepper next batch. Read More