Rating: 5 stars 4.7
14 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

20 mins
50 mins
1 hr 10 mins
4 servings


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


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.

  • 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.

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

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

Nutrition Facts

403 calories; protein 19.5g; carbohydrates 60.9g; fat 10.1g; cholesterol 8.9mg; sodium 1158.2mg. Full Nutrition