Greek Yogurt Lentil Curry (Printable)
A protein-rich lentil curry enriched with tangy Greek yogurt for a creamy finish.
# What goes in:
→ 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
→ Finishing & Garnish
16 - 1 cup plain Greek yogurt
17 - 2 tablespoons fresh cilantro, chopped
18 - Juice of half a lemon
# Directions:
01 - Place the lentils and water in a medium saucepan. Bring to a boil, then reduce heat and simmer, uncovered, for 20–25 minutes until the lentils are tender. Drain excess water if needed and set aside.
02 - In a large skillet or pot, heat the olive oil over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
03 - Add the onion and sauté for 3–4 minutes until translucent. Stir in garlic and ginger; cook for 1 minute.
04 - Add diced tomato and carrot. Cook for 4–5 minutes until softened.
05 - Sprinkle in coriander, turmeric, garam masala, chili powder, black pepper, and salt. Cook for 1 minute, stirring well.
06 - Add the cooked lentils to the skillet. Stir to combine and simmer gently for 5 minutes, allowing flavors to meld.
07 - Remove from heat. Let cool for 2 minutes, then gently fold in the Greek yogurt until creamy.
08 - Add lemon juice and adjust salt if needed. Garnish with fresh cilantro. Serve hot with rice or naan.
# Expert Advice:
01 -
- The Greek yogurt creates an irresistibly creamy texture without any heavy cream, making each spoonful feel like a warm hug
- It comes together in under an hour but tastes like it simmered all day, perfect for those evenings when you need comfort without the wait
02 -
- Letting the curry cool slightly before adding the Greek yogurt prevents the yogurt from separating and becoming grainy
- Toast the cumin seeds until they are noticeably fragrant, as this is where much of the authentic flavor comes from
03 -
- Use full-fat Greek yogurt for the creamiest results, as low-fat versions can sometimes make the sauce slightly watery
- If you want to make this vegan, coconut yogurt works beautifully and adds a lovely subtle coconut flavor