Lentil and Vegetable Curry
Lentil and Vegetable Curry is a heartwarming dish that combines the earthy flavors of lentils with vibrant vegetables, all enveloped in a creamy coconut milk base. Perfect for chilly evenings or cozy gatherings, this vegan curry is not only delicious but also incredibly nourishing. With its rich aromas and colorful presentation, it transforms any meal into a festive occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Ingredients
Scale
- 1 cup green or brown lentils (rinsed)
- 1 can (14 oz) coconut milk
- 2 cups fresh vegetables (carrots, bell peppers, spinach)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 tsp ginger (minced)
- 2 tbsp curry powder
- 3 cups low-sodium vegetable broth
- Juice of 1 lime
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and ginger; sauté for another 1-2 minutes until fragrant.
- Add curry powder and cumin; stir continuously for about 30 seconds to release their flavors.
- Mix in chopped vegetables and rinsed lentils until well coated with spices.
- Pour in coconut milk and vegetable broth; bring to a simmer. Cook for 25-30 minutes until lentils are tender.
- Finish with lime juice and serve hot over rice or with naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg