Greek Yogurt Lentil Curry (Printable Version)
Creamy lentil curry with Greek yogurt and aromatic spices, ready in 50 minutes.
# Ingredient List:
→ 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, to taste
→ Dairy
16 - 1 cup plain Greek yogurt
→ Garnish
17 - Fresh cilantro, chopped
18 - Lemon wedges
# How to Make:
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 over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
03 - Add chopped onion to the skillet. 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 to combine 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, creating a creamy sauce. Heat gently for 2–3 minutes, stirring constantly to prevent curdling. Adjust seasoning as needed.
07 - Stir in baby spinach and cook until just wilted.
08 - Serve hot, garnished with chopped fresh cilantro and lemon wedges on the side.
# Expert Tips:
01 -
- The Greek yogurt creates this impossibly creamy sauce without any heavy cream
- Its one of those rare dishes that tastes better the next day
- Everything comes together in under an hour with zero fuss
02 -
- The yogurt will curdle if you add it over high heat, so keep the flame low and stir constantly
- Toast the cumin seeds until they smell fragrant, not burnt, which takes less than a minute
- Lentils continue absorbing liquid, so the curry will thicken as it sits
03 -
- Use room temperature yogurt instead of cold from the fridge for the smoothest incorporation
- Grate the ginger on the smallest holes of your box grater so it virtually disappears into the sauce