Description
Warm up with this flavorful Lentil and Vegetable Curry—a comforting, nutritious dish brimming with vibrant vegetables and aromatic spices, perfect for any occasion.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup diced carrots
- 1 cup diced bell peppers
- 2 cups fresh spinach
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tablespoons curry powder
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil or coconut oil
- Juice of 1 lemon
Instructions
- Chop the carrots and bell peppers into bite-sized pieces. Rinse the lentils under cold water until clear.
- Heat the olive or coconut oil in a large pot over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
- Add minced garlic, grated ginger, and curry powder; cook for another minute until fragrant.
- Stir in the diced vegetables and rinsed lentils; pour in vegetable broth. Bring to a gentle boil, then reduce heat to low.
- Simmer for 25-30 minutes until lentils are tender but not mushy. Stir occasionally to prevent sticking.
- In the last 5 minutes of cooking, stir in coconut milk and finish with lemon juice before serving.
Notes
- Feel free to substitute lentils with chickpeas or add other seasonal vegetables for variety.
- For a creamier texture, increase coconut milk to taste or include a splash of lime juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg