Lentil and Vegetable Curry
Indulge in the aromatic flavors of this hearty Lentil and Vegetable Curry. Packed with protein-rich lentils, vibrant vegetables, and a fragrant blend of spices, this dish is a satisfying and nutritious option for a vegan dinner. The combination of lentils and vegetables provides a well-rounded meal that is both delicious and nourishing.
This Lentil and Vegetable Curry is a powerhouse of nutrients. Lentils are an excellent source of plant-based protein, fiber, and complex carbohydrates, promoting a feeling of fullness and aiding in digestion. The variety of vegetables, such as carrots, bell peppers, and spinach, contribute essential vitamins, minerals, and antioxidants. The spices used in the curry, such as turmeric and cumin, provide anti-inflammatory and digestion-supporting properties. This dish is not only flavorful but also beneficial for overall health and well-being.
• 1 cup dried red lentils
• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 carrot, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread, for serving
HOW TO MAKE IT
Rinse the red lentils thoroughly under cold water. Set aside.
In a large pot, heat the coconut oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 5 minutes until the onion becomes translucent.
Add the diced carrots, bell pepper, and zucchini to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the rinsed lentils, diced tomatoes, coconut milk, curry powder, ground cumin, ground turmeric, paprika, cayenne pepper (if using), salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, or until the lentils are tender and the flavors have melded together.
Taste and adjust the seasonings if needed. If the curry is too thick, you can add a splash of water or vegetable broth to achieve your desired consistency.
Serve the Lentil and Vegetable Curry hot over cooked rice or with warm naan bread. Garnish with fresh cilantro for added freshness and flavor.