Description
Savor the warmth of this hearty Lentil and Vegetable Curry, where tender lentils meld with a medley of vibrant vegetables and aromatic spices. Perfect for weeknight dinners or impressing guests, this dish is not just a meal but an experience that brings families together. Enjoy each spoonful filled with flavor, comfort, and nostalgia.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon fresh ginger, grated
- 4 cups low-sodium vegetable broth
- 2 cups mixed vegetables (bell peppers, carrots, spinach)
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder (adjust to taste)
- Juice of 1 lime
Instructions
- Rinse lentils under cold water until clear. Chop mixed vegetables into bite-sized pieces.
- In a large pot, heat oil over medium heat. Sauté diced onion and minced garlic until translucent (about 5 minutes).
- Add grated ginger and spices (cumin, turmeric, coriander, chili powder). Cook for about 1 minute until fragrant.
- Stir in rinsed lentils and vegetable broth. Bring to a gentle boil, then reduce heat to simmer for about 20 minutes.
- Add coconut milk and mixed vegetables; cook until vegetables are tender yet vibrant.
- Before serving, squeeze fresh lime juice over the curry. Serve hot with rice or naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg