In a large pot (see note 5), heat the oil. Add finely minced onion and sauté for about 2 minutes. Add minced garlic and stir until the garlic releases its aroma.
Add curry powder, ginger and stir for a few seconds before adding broth, coconut milk, lentils, broccoli florets and salt and pepper. Stir well. Bring to a boil. Reduce the heat and simmer on low for about 10-15 minutes.
Add a drizzle of lemon juice, taste and serve!
Enjoy with rice or naan bread!
4 garlic cloves should yield about 1 tablespoon of minced garlic.
I used low sodium vegetable broth. If you use regular one, make sure to use less salt. I recommend seasoning it at the very end.
Coconut milk CANNOT be substituted with coconut milk drink or cream of coconut!
You can change the quantity of lentils if you like: For more protein, add 2 cups of lentils. For less, add 1 cup only.
I recommend using a pot that holds more than 3-quart/3-liter of liquid.
You will find more information, tips and serving suggestions in the full post above this recipe card.
Course: Dinner, Lunch
Cuisine: American, Indian
Keyword: Vegetarian Curry Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.