One Pot Lentil & Rice Curry

Total Time: 55 min | Serving Size: 8-10 servings

Special Note: This dish makes a ton of quantity! Great for feeding a big crowd or putting some into the freezer for a healthy and delicious lunch or dinner on a day you don’t feel like cooking.


  • 1.5 tbsp olive oil

  • 1 tbsp fresh ginger, minced

  • 4 large garlic cloves, minced (or use garlic press)

  • 1/2 sweet onion, chopped

  • 1/4 tsp cinnamon

  • 1 tbsp curry powder

  • 2 tsp salt

  • 1/2 tsp turmeric

  • 1/2 tsp cumin seeds (or sub for cumin powder)

  • 1/4 tsp cayenne

  • 1.5 tsp maple syrup

  • 2 cubes vegetable bouillon cubes (or 3 cups of vegetable broth)

  • 2 cups corn kernels (equals 2 corn of cob stripped) note: you can buy frozen corn kernels, if preferred

  • 2 large carrots, diced

  • 4 cups sweet potato, diced (equals 2 medium sized)

  • 1 can diced tomatoes, no salt (796 mL)

  • 1 can full fat coconut milk (400 mL)

  • 2 cups white rice (if preferred, use brown)

  • 1 1/2 cups lentils (I used brown, you can try red if preferred)


  1. Heat olive oil on med heat in a large pot

  2. Add garlic, ginger and onion in pot and cook for 5 minutes, stirring frequently

  3. Add 1/4 cup of water to pot and stir (this will prevent sticking to the bottom of pot)

  4. Add all spices and maple syrup and stir

  5. Immediately add another 1/2 cup of water and stir to lift the spices from the bottom of the pan and cook for another 2 minutes

  6. Add 2 cups of water* and both vegetable bouillon cubes to pot in addition to the sweet potato

    *If you are using vegetable broth, use the broth instead of water

  7. Cook with lid on for 7 minutes

  8. Add carrots and cook for another 5 minutes with lid on

  9. Add remaining ingredients plus 1 cup of water*

    *Use vegetable broth instead of water if you are not using the vegetable bouillon cubes

  10. Bring to a boil and then turn down to simmer for 25 minutes, stir occasionally to prevent sticking to the bottom

  11. Enjoy! If you like, you can stir in some spinach until it wilts or top with cilantro for some added green deliciousness