Greek Yogurt Lentil Curry (Printable)
Creamy vegetarian curry with tender lentils, aromatic spices, and tangy Greek yogurt for a comforting meal.
# What You'll Need:
→ 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
→ Dairy
16 - 1 cup plain Greek yogurt
→ Garnish
17 - Fresh cilantro, chopped
18 - Lemon wedges
# How to Make It:
01 - Combine lentils and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 20–25 minutes until lentils are tender. Drain any excess liquid 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, being careful not to burn them.
03 - Add chopped onion to the skillet. Sauté for 4–5 minutes until soft and translucent. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
04 - Add diced tomato, ground turmeric, coriander, garam masala, chili powder, salt, and black pepper. Cook for 3–4 minutes, stirring frequently, until tomatoes break down and spices become aromatic.
05 - Add cooked lentils to the skillet and stir well to combine with the spice mixture. Cook for 5 minutes over medium heat, allowing flavors to meld. Add a splash of water if the mixture becomes too thick.
06 - Reduce heat to low. Gradually stir in Greek yogurt, mixing constantly to create a smooth, creamy sauce. Heat gently for 2–3 minutes, ensuring the yogurt does not curdle or separate. Adjust seasoning to taste.
07 - Stir in baby spinach and cook for 1–2 minutes until just wilted.
08 - Transfer curry to serving bowls. Garnish generously with chopped fresh cilantro and serve with lemon wedges on the side.
# Expert Advice:
01 -
- The Greek yogurt creates this velvety, restaurant-quality sauce without any heavy cream
- It comes together in under an hour but tastes like it simmered all day
02 -
- I once added cold Greek yogurt straight into a hot pan and watched it curdle into an unappealing mess, so always temper it by stirring a bit of the hot curry into the yogurt first
- Letting the cumin seeds toast in the oil before anything else is the secret step that makes this taste like it came from a restaurant
03 -
- Stir in a tablespoon of butter at the very end for extra richness and a glossy finish
- Rinse your lentils thoroughly until the water runs clear to remove any dust or debris