Greek Yogurt Lentil Curry (Printable)
Creamy lentil curry with tangy Greek yogurt, aromatic spices, and tender vegetables. A wholesome 50-minute meal perfect with rice or flatbread.
# What You’ll Need:
→ Lentils
01 - 1 cup dried brown or green lentils, rinsed
02 - 3 cups water
→ Vegetables & Aromatics
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 small carrot, diced
08 - 1 tablespoon olive oil
→ Spices
09 - 1 teaspoon cumin seeds
10 - 1 teaspoon ground coriander
11 - 1 teaspoon ground turmeric
12 - 1 teaspoon garam masala
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon ground black pepper
15 - 1 teaspoon salt, or to taste
→ Finishing & Garnish
16 - 1 cup plain Greek yogurt, full-fat or low-fat
17 - 2 tablespoons fresh cilantro, chopped
18 - Juice of half a lemon
# How-To Steps:
01 - Place the rinsed lentils and 3 cups water in a medium saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 20 to 25 minutes until lentils are 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, watching carefully to prevent burning.
03 - Add the chopped onion to the skillet and sauté for 3 to 4 minutes until translucent and softened. Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Add the diced tomato and carrot to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables have softened and the tomato begins to break down.
05 - Sprinkle in the ground coriander, turmeric, garam masala, chili powder, black pepper, and salt. Cook for 1 minute, stirring constantly to toast the spices and release their flavors.
06 - Add the cooked lentils to the skillet. Stir well to combine with the spiced vegetable mixture. Reduce heat to low and simmer gently for 5 minutes, allowing the flavors to meld together.
07 - Remove the skillet from heat. Let the curry cool for 2 minutes, then gently fold in the Greek yogurt until fully incorporated and the sauce becomes creamy and smooth.
08 - Stir in the fresh lemon juice. Taste and adjust salt seasoning if needed. The curry should have a balanced tangy and savory flavor profile.
09 - Sprinkle chopped fresh cilantro over the top as garnish. Serve hot accompanied by basmati rice or warm naan bread.
# Expert Tips:
01 -
- The Greek yogurt creates this velvety texture without any heavy cream
- It comes together in under an hour but tastes like it simmered all day
02 -
- The pan must be off the heat before adding Greek yogurt or it will separate into a disappointing grainy mess
- Letting the curry cool for just those 2 minutes makes all the difference between creamy and curdled
03 -
- Use full-fat Greek yogurt for the creamiest results and best flavor
- Grate your ginger against the grain to avoid those tough fibrous bits in your curry