Description
Indulge in a warm bowl of lentil and vegetable curry, brimming with rich flavors and vibrant colors. This easy-to-make dish is perfect for any occasion and is sure to impress!
Ingredients
Scale
- 1 cup green or brown lentils
- 1 can (14 oz) full-fat coconut milk
- 2 medium carrots, chopped
- 1 bell pepper, chopped (any color)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tsp curry powder
- 3 cups vegetable broth
- 2 cups fresh spinach or kale
Instructions
- Rinse lentils thoroughly and set aside.
- In a large pot, heat oil over medium heat. Sauté onions until translucent (about 5 minutes).
- Add garlic and ginger; cook until fragrant (about 1 minute).
- Mix in carrots and bell peppers; sauté for another 5 minutes until slightly softened.
- Stir in lentils and curry powder; ensure they are well coated.
- Pour in coconut milk and vegetable broth. Bring to a gentle boil, then reduce heat to simmer uncovered for 25–30 minutes until lentils are tender.
- Just before serving, add fresh spinach or kale until wilted.
Notes
- Feel free to substitute vegetables based on what you have available.
- For added creaminess, consider using more coconut milk.
- Adjust spice levels by adding or reducing chili powder as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg