Quick & Easy Veggie Loaded Lentil Curry

This Quick & Easy Veggie Loaded Lentil Curry is delicious and loaded with plant-based protein and veggies to keep things balanced.

Plant-Based Protein

Have you seen the new Canada’s Food Guide? It recommends eating more plant-based protein and filling half your plate with veggies at each meal. This recipe helps you do both!

Using split red lentils adds a source of plant-based, heart-healthy and sustainable protein. They also cook quickly, saving you time in the kitchen on those busy work nights. If you’re new to plant-based protein, check out our 5 reasons why you should try meatless Monday

Reinvent the Leftovers

Cooking for one? Take the leftovers to work the next day for lunch or reinvent the leftovers by making curry stuffed peppers for dinner tomorrow night.

how to use leftover curry and rice - leftover curry and rice stuffed peppers

Want more ways to reinvent your leftovers? Check out these 7 Ways to Reinvent Your Leftovers and cut your weeknight cooking in HALF!

Eat your Veggies

As a dietitian, I believe that the best thing you can do for your health is to fill half your plate with veggies at each meal. Unlike many traditional curry recipes, this one is loaded with vegetables to keep things balanced and to keep this dietitian happy.

But the vegetables in this meal are anything but filler food. They help to balance the flavour of this dish by adding a touch of sweetness and also take on the flavour of this delicious coconut curry sauce which is sure to please!

quick and easy veggie loaded lentil curry blog graphic

Quick & Easy Veggie Loaded Lentil Curry


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Quick and Easy Veggie Loaded Lentil Curry

Quick & Easy Veggie Loaded Lentil Curry


This speedy weeknight curry is delicious and loaded with plant-based protein and veggies to keep things balanced.


1 tbsp coconut oil
1 small onion, chopped
3-4 carrots, peeled and sliced
1 red bell pepper, sliced
2 cloves garlic, minced 
1 tsp minced ginger
1/2 tsp curry powder
1 can of coconut milk (400ml)
2 tbsp curry paste
1 tbsp lime juice
1/2 cup frozen peas
1/2 cup split red lentils
1-4 – 1/2 tsp salt


  1. Heat coconut oil in a large skillet over medium-high heat. Add garlic, ginger, and curry powder to the pan and cook until fragrant, about 1 minute.
  2. Add onion, carrot, and red pepper to the pan. Sauté for about 5 minutes, or until vegetables are tender. 
  3. Add coconut milk, red curry paste, peas, lentils, and salt. Simmer on medium-low until lentils are tender, about 10 minutes, stirring occasionally.
  4. Stir in lime juice. Season with additional salt, as needed. Serve with rice. 
  • Prep Time: 10
  • Cook Time: 20

Keywords: vegetarian curry, vegetarian recipe, 30-minute recipe, curry recipe, lentil recipe, rice, frozen vegetables

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About Brittany

Brittany Raftis, Registered Dietitian Real Good Eats

Hi there! I am a registered dietitian and I  ?  food! I am passionate about making it easier for busy people to eat well by sharing quick and healthy recipes. Healthy cooking at home can seem overwhelming, but it doesn’t have to be. I love helping people uncomplicate weeknight dinners and reduce stress around meal time, so I’m so glad you’re here!

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