Simple One-Pan Lentil Curry That Feeds Your Family for Under $6

Simple One-Pan Lentil Curry That Feeds Your Family for Under $6

Feeding a hungry family without breaking the bank feels impossible some nights.
You’re staring at an empty fridge, calculating grocery bills, and wondering how to make something nutritious that everyone will actually eat.

I’ve been exactly where you are.
When I started EatHealthier.co.uk, I was drowning in meal planning stress and grocery receipts that made my heart sink.
The breakthrough came when I stopped overthinking dinner and started building meals around simple, filling ingredients that stretch far and taste incredible.

KEY INFO

Total Cost: $5.80 for entire meal (serves 4-6)
Cost Breakdown Per Portion:

• Red lentils: $0.25
• Basmati rice: $0.15
• Canned tomatoes: $0.35
• Onion & garlic: $0.20
• Spices & oil: $0.10
• Mixed vegetables: $0.30

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 4-6
Difficulty: Easy
Dietary tags: Vegetarian, vegan, gluten-free, dairy-free
Price level: Very inexpensive

EQUIPMENT NEEDED

• Large deep skillet or saucepan with lid
• Medium saucepan (for rice)
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon

Cheaper alternatives:

• Use any large pot instead of a skillet
• Prep vegetables with a basic paring knife if that’s what you have
• Microwave rice in a covered bowl if you don’t have a second pan

INGREDIENTS

Listed in order of use

• 2 tbsp vegetable oil (or olive oil)
• 1 large onion, diced (or 1 cup frozen diced onions)
• 3 cloves garlic, minced (or 1 tsp garlic powder)
• 2 carrots, diced (or 1 cup frozen carrots)
• 1 bell pepper, any color, diced (substitute: frozen peppers or extra carrots)
• 2 tsp curry powder (substitute: 1 tsp each cumin and chili powder)
• 1 tsp ground cumin
• 1 can (400g/14oz) diced tomatoes
• 1 cup (200g) red lentils, rinsed
• 2½ cups (600ml) water or vegetable stock
• 1 tsp salt (or to taste)
• 1 cup (200g) frozen mixed vegetables (peas, corn, green beans)
• 1½ cups (300g) basmati rice (substitute: any long-grain rice)
• 3 cups (720ml) water for rice

Optional garnishes:

• Fresh cilantro, chopped
• Plain yogurt (omit for vegan)
• Lemon wedges

METHOD

1. Start the rice first. Rinse rice until water runs clear, then combine with 3 cups water in medium saucepan. Bring to boil, reduce heat to low, cover, and simmer 18-20 minutes until tender.
2. Heat oil in large skillet over medium heat. Add diced onion and cook 3-4 minutes until starting to soften.
3. Add garlic, carrots, and bell pepper. Cook 5 minutes, stirring occasionally, until vegetables begin to soften.
4. Stir in curry powder and cumin. Toast spices for 1 minute until fragrant – this step builds the flavor foundation.
5. Pour in diced tomatoes with their juice. Add rinsed lentils, water, and salt.
6. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 15 minutes, stirring every 5 minutes to prevent sticking.
7. Add frozen mixed vegetables in the last 5 minutes of cooking. The curry is ready when lentils are tender and sauce has thickened slightly.
8. Taste and adjust seasoning. The curry should be creamy but not dry – add more water if needed.
9. Serve hot curry over fluffy rice.

CRUCIAL TIPS

Money-saving strategies:

• Buy red lentils in bulk – they keep for months and cook fastest
• Use whatever vegetables are on sale or in your freezer
• Make double portions and freeze half for next week
• Substitute expensive fresh herbs with dried versions (use ⅓ the amount)

Success secrets:

• Don’t skip toasting the spices – it transforms the entire dish
• Red lentils break down as they cook, creating natural creaminess
• If curry looks too thick, add water gradually until it reaches your preferred consistency
• Taste before serving – lentils absorb salt, so you’ll likely need more than expected

Storage & Scaling

Storage: Cool completely before refrigerating up to 4 days. Freezes beautifully for 3 months in airtight containers.

Reheating: Add splash of water when reheating as lentils thicken when cold. Microwave or warm gently on stovetop.

Scaling up: Recipe doubles perfectly – use your largest pot and increase cooking time by 5 minutes.

Scaling down: Halve everything for 2-3 servings. Cooking times stay the same.

Common Mistakes to Avoid

• Adding salt too early (lentils won’t soften properly)
• Cooking on too high heat (bottom burns while top stays raw)
• Not rinsing lentils (creates foamy, cloudy curry)
• Overcooking vegetables (add frozen ones at the end to keep texture)

Variations That Keep It Budget-Friendly

Tex-Mex version: Replace curry powder with chili powder and cumin. Use black beans instead of lentils, add corn and serve with lime wedges.

Asian-inspired: Swap curry powder for soy sauce and ginger. Add frozen stir-fry vegetables in final 3 minutes.

Protein boost: Brown 200g ground turkey or chicken before adding vegetables. Increases cost to about $1.50 per portion but adds substantial protein.

Green power: Stir in 2 handfuls of spinach or chopped kale in final 2 minutes for extra nutrients without extra cost.

This recipe has saved my family countless takeaway orders and grocery stress.
The beauty lies in its flexibility – use what you have, skip what you don’t, and trust that simple ingredients create something nourishing and satisfying.

Some nights, feeding your family well doesn’t require complicated techniques or expensive ingredients.
It just requires knowing that a pot of lentils, some vegetables, and good spices can create the kind of dinner that brings everyone to the table without emptying your wallet.