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a bowl of black lentil and broccoli curry over steamed jasmine rice

Easy Broccoli Curry with Black Lentils

This Thai-inspired Broccoli Curry with Black Lentils is a new favourite of mine. It's packed with all the right flavours and it feels quite light, while also being incredibly satisfying.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dinner
Cuisine Thai
Servings 4 servings
Calories 445 kcal


  • 1 cup dried beluga lentils (to equal 2 cups cooked)
  • 1 Tbsp vegetable oil
  • 5 cloves garlic
  • 1 inch fresh ginger
  • 50 grams green curry paste (3 Tbsp)
  • 1 can coconut milk (400 ml)
  • 2 tsp fish sauce
  • 6 ea kaffir lime leaves
  • 250 grams broccoli
  • 1 ea limes
  • 4 sprigs fresh mint, cilantro, or Thai basil


Cook the Lentils (skip this step if you are using canned).

  • Add the lentils to a medium-sized pot and cover them with 3-4 cups cold water. Bring to a boil, then reduce the heat to medium low, cover, and allow to simmer for 35 minutes.
  • Drain, rinse, and set aside until needed.

Building the Curry

  • Smash the garlic and ginger in a mortar and pestle until it forms a paste, or mince very finely with a knife or food processor.
  • Prepare yourself by having your garlic, ginger, curry paste and coconut milk close by. The next few steps happen fast.
  • Heat a medium-sized pot over medium heat, and add the vegetable oil. 
  • Add the minced garlic and ginger, and sauté for 30 seconds.
  • Add the curry paste and sauté for another 30 seconds
  • Add the thick part of the coconut milk, and simmer until the oil starts to separate. You will notice small puddles of green oil rising to the surface. That’s what you want!
  • Add the rest of the coconut milk (including the watery part), the lime leaves and the broccoli, and stir to combine.
  • Cover and cook for 2-3 minutes, until the broccoli is just tender.
  • Add the cooked lentils and the fish sauce, remove the lime leaves, and give it a final stir to make sure everything is combined and the lentils are nicely warmed through. 
  • Serve with Jasmine rice, big wedges of lime, and a scattering of fresh herbs.


  • The lentils can be cooked days in advance and kept in the fridge until needed.
  • If you're a salty one like me, you might need to add 1-2 more tablespoons of fish sauce.
  • Nutrition

    Calories: 445kcalCarbohydrates: 44.7gProtein: 17.1gFat: 24.6gSugar: 4g
    Tried this recipe?Let us know how it was!