Greek Yogurt Lentil Curry (Print Version)
Creamy lentils infused with aromatic spices and tangy Greek yogurt for a rich, satisfying main dish.
# What You 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:
01 - Combine lentils and water in a medium saucepan. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 20–25 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 chopped onion to the skillet and cook for 3–4 minutes until translucent. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Add diced tomato and carrot to the skillet. Cook for 4–5 minutes, stirring occasionally, until vegetables begin to soften.
05 - Sprinkle in ground coriander, turmeric, garam masala, chili powder, black pepper, and salt. Stir constantly for 1 minute to toast the spices and release their flavors.
06 - Add the cooked lentils to the skillet. Stir thoroughly to incorporate with the spiced vegetable mixture. Reduce heat to low and simmer gently for 5 minutes to allow flavors to meld.
07 - Remove the skillet from heat and let cool for 2 minutes. Gently fold in the Greek yogurt until fully incorporated and the curry achieves a creamy consistency.
08 - Stir in fresh lemon juice and adjust salt to taste. Transfer to serving bowls and garnish with chopped cilantro. Serve immediately with basmati rice or warm naan bread.
# Expert Advice:
01 -
- The Greek yogurt creates an incredibly silky texture without any heavy cream
- This curry comes together in under an hour but tastes like it simmered all day
02 -
- Letting the curry cool slightly before adding Greek yogurt prevents it from separating and becoming grainy
- Adding spinach in the last two minutes of cooking wilts it perfectly without making the dish watery
03 -
- Use coconut yogurt for a completely dairy-free version that is just as creamy
- Adjust chili powder gradually, starting with half the amount if you are sensitive to heat