Greek Yogurt Lentil Curry (Printable)
Creamy lentil curry with Greek yogurt and aromatic spices for a comforting vegetarian meal.
# What You'll Need:
→ Lentils
01 - 1 cup dried brown or green lentils, rinsed
02 - 3 cups water
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 1 medium tomato, diced
07 - 1 cup baby spinach
→ Spices
08 - 1 tablespoon olive oil
09 - 1 teaspoon cumin seeds
10 - 1 teaspoon ground turmeric
11 - 1 teaspoon ground coriander
12 - 1 teaspoon garam masala
13 - ½ teaspoon chili powder
14 - 1 teaspoon salt
15 - Freshly ground black pepper
→ Dairy
16 - 1 cup plain Greek yogurt
→ Garnish
17 - Fresh cilantro, chopped
18 - Lemon wedges
# How to Make It:
01 - Combine lentils and water in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until tender. Drain any excess water and set aside.
02 - Heat olive oil in a large skillet or pot over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
03 - Add chopped onion and sauté for 4-5 minutes until soft and translucent. Stir in garlic and ginger, cooking for 1 minute.
04 - Add diced tomato, turmeric, coriander, garam masala, chili powder, salt, and pepper. Cook for 3-4 minutes until tomatoes break down and spices become aromatic.
05 - Add cooked lentils to the skillet. Stir well and cook for 5 minutes to let flavors meld. Add a splash of water if the mixture becomes too thick.
06 - Reduce heat to low. Gradually stir in Greek yogurt, stirring constantly to create a creamy sauce. Heat gently for 2-3 minutes, ensuring the yogurt does not curdle. Adjust seasoning as needed.
07 - Stir in spinach until wilted.
08 - Serve hot, garnished with chopped cilantro and lemon wedges.
# Expert Tips:
01 -
- The Greek yogurt creates this velvety, restaurant-quality sauce without any heavy cream
- Everything cooks in one pan and you probably have all the spices already
- It somehow tastes even better the next day for lunch
02 -
- Always temper the yogurt by stirring in a small amount of the hot curry first, then add it to the pot to prevent curdling
- The curry will thicken as it sits, so keep a little warm water handy to loosen it up for leftovers
03 -
- Toast your spices in a dry pan before adding oil for an even deeper flavor profile
- A splash of coconut milk instead of some yogurt creates an incredibly rich and tropical variation