Elevated “The Endless Meal” Lentil Curry

Anyone else obsessed with Indian cuisine?! So, upon searching (on Pinterest, duh) there was a Lentil curry recipe that struck my attention on this super blog "The Endless Meal". Now, while the recipe on its own is awesome, after making it for the first time I found myself craving different flavors & textures within it. So I took to my kitchen and alleviated this curry recipe to something next level. I can’t consciously take full credit for this dish, so instead I’ll call it an Eat With Annie-The Endless Meal collab. Scroll down for the original recipe link!


  • 1 tbsp coconut oil

  • 1 tbsp each: cumin seeds and coriander seeds

  • 1 head of garlic, chopped

  • 1 28-oz can of crushed tomatoes

  • 2 tbsp ginger, chopped

  • 1 tbsp turmeric

  • 2 tsp sea salt

  • 1 cup dried brown lentils

  • 1–2 tsp cayenne powder, optional

  • 3 cups of water

  • 1 15-ounce can coconut milk (I use light, but you can use full fat)

  • A few handfuls of cherry tomatoes

  • 1 cup chopped cilantro

(EWA Additions):

  • 1 lb yellow potatoes, quartered

  • 1 cup green peas

  • 2 cup baby arugula

  • ⅔ cup whole kernel corn


  1. Boil prepared potatoes until fork tender

  2. Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.

  3. Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.

  4. Once the lentils are soft and the curry is thick, add the coconut milk, cherry tomatoes, green peas, corn and arugula and bring the pot back to a simmer. Remove the pot from the heat.

  5. Stir in cooked potatoes and cilantro. Make sure well combined, serve and enjoy!