Lentil Curry


I made one of those “whatever I have in the kitchen” curries tonight, and it turned out pretty tasty! I’m attempting to reconstruct it here, but I might be off on things like spice amounts. I do remember it being pretty mild, so if you want more punch, add more spice. It was also a relatively dry curry, so if you like yours more “saucy,” add more liquid (stock, water, cream, or even crushed tomatoes might be tasty). You can also use vegetable or chicken stock instead of beef, I just have a ton of beef stock that I’m trying to use up.


  • 1 cup dried lentils
  • 2-3 cups water
  • 1 potato, diced
  • A few leaves of kale, chopped
  • olive oil
  • 1 small-medium onion, diced
  • 2-3 cloves of garlic, finely chopped
  • 3 carrots, peeled and chopped
  • grated ginger
  • a handful of spinach leaves, chopped
  • 1/8 tsp cayenne pepper
  • 1/4 tsp amchur/dried mango powder
  • 1/4 tsp turmeric
  • 1/4 tsp coriander
  • 1/2 tsp cinnamon
  • 1 tsp cumin
  • 2 tsps garam masala
  • 2 tsps tandoori masala
  • 1 cup beef stock
  • salt to taste
  • rice for serving


  1. Add lentils and water to a saucepan, bring to a boil
  2. Add potato and kale to lentils, reduce heat, partially cover with lid and simmer for 15 minutes
  3. Strain lentils and return to pan, set aside
  4. In another pot, heat up some oil, then add onion, garlic, carrots, spinach, and ginger. Cook for about 5 minutes on medium high heat
  5. Add spices and stir, coating all the vegetables. Cook for about a minute or so more until fragrant
  6. Add lentil mixture to the pot and stir
  7. Add stock and stir, then cover partially and simmer over medium-low heat for 15 minutes (give or take)
  8. Salt to taste, add more spices if needed.
  9. Serve on rice.