This Mushroom and Lentil Curry is a flavorful and healthy dinner option packed with earthy mushrooms, hearty lentils, and bold spices. It’s a protein-rich, vegan-friendly meal that’s perfect for cozy nights. Serve it with rice, naan, or quinoa for a satisfying dish that’s as nourishing as it is delicious.
Recipe Tips and Tricks:
- Use freshly ground spices for maximum flavor; they make a noticeable difference in the curry’s depth.
- Sauté the mushrooms until golden brown to enhance their umami flavor.
- Cook the lentils until just tender to avoid a mushy texture.
- For extra creaminess, swirl in a tablespoon of coconut cream before serving.
- Don’t skip the lemon juice—it balances the spices and brings brightness to the dish.
Why You’ll Love This Recipe:
This Mushroom and Lentil Curry is a comforting blend of textures and flavors. The mushrooms add a rich, meaty element, while lentils provide plant-based protein and fiber. The spice blend, infused with garlic, ginger, and aromatic curry powder, creates a dish that’s deeply satisfying. Perfect for meal prep, it tastes even better the next day. Plus, it’s naturally gluten-free, vegan, and customizable to suit your spice tolerance or ingredient preferences.
Mushroom and Lentil Curry
A wholesome and flavorful Mushroom and Lentil Curry, perfect for cozy dinners, meal prep, and satisfying plant-based meals.
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- ½ teaspoon chili powder (optional)
- 1 cup dried green or brown lentils, rinsed
- 3 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 cups mushrooms, sliced
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the Base: Heat the coconut oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
- Toast the Spices: Add turmeric, curry powder, garam masala, and chili powder to the skillet. Stir constantly for 30 seconds to release the spices' aroma. Be careful not to burn them.
- Cook the Lentils: Add the rinsed lentils and stir well to coat them in the spices. Pour in the vegetable broth, increase the heat to bring it to a boil, then reduce the heat to simmer. Cover the pot and cook for 20 minutes or until the lentils are tender but not mushy.
- Sauté the Mushrooms: In a separate pan, heat a little oil and sauté the sliced mushrooms over medium-high heat until golden brown and slightly crisp, about 5 minutes. Add them to the lentil mixture.
- Combine and Simmer: Add the diced tomatoes and coconut milk to the pot. Stir well, and let the curry simmer uncovered for 10 minutes. Stir occasionally to ensure it doesn’t stick to the bottom.
- Season and Brighten: Stir in the lemon juice, taste, and adjust the seasoning with salt and pepper as needed. Garnish with fresh cilantro.
- Serve: Serve hot over steamed basmati rice, quinoa, or with warm naan bread. Enjoy the rich, creamy flavors of this wholesome dish!
Notes
- Add a pinch of sugar if your tomatoes are too acidic.
- For extra richness, drizzle some coconut cream on top before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 216Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 5mgSodium 688mgCarbohydrates 26gFiber 9gSugar 10gProtein 10g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes:
- Mushrooms: Choose baby bella or cremini mushrooms for a richer flavor, or use button mushrooms if preferred. Chop them uniformly for even cooking.
- Lentils: Brown or green lentils hold their shape well during cooking. Avoid red lentils as they tend to become mushy.
- Coconut Milk: Use full-fat coconut milk for a creamy consistency, but light coconut milk works for a lower-calorie option.
- Spices: Garam masala, turmeric, and curry powder form the backbone of this recipe. Adjust the chili powder to control the heat level.
- Vegetable Broth: Adds depth to the curry. Use low-sodium broth to control the saltiness.
- Fresh Herbs: Cilantro adds a burst of freshness. For a more robust garnish, add finely chopped green onions or parsley.
Variations and Substitutions:
- Protein Boost: Add chickpeas, tofu, or paneer for extra protein.
- Veggie Swap: Replace mushrooms with eggplant, zucchini, or sweet potatoes for a seasonal twist.
- Spice Level: Dial up the heat with more chili powder or fresh green chilies, or tone it down by skipping them entirely.
- Creaminess: Substitute coconut milk with cashew cream for a nutty flavor.
- Carb Pairing: Swap rice for quinoa, couscous, or even mashed cauliflower to keep it low-carb.
Storage Options:
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens.
- Freezer: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Meal Prep: Make the curry in advance and cook your carb of choice fresh for serving.
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