Description
A hearty and healthy lentil curry featuring green or brown lentils simmered in creamy coconut milk and vegetable broth, infused with curry powder and fresh vegetables. This delicious, nutritious dish is perfect for a satisfying vegetarian meal that comes together in under 40 minutes.
Ingredients
Scale
Lentils and Liquids
- 1 cup green or brown lentils, rinsed
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
Vegetables and Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup bell peppers, chopped
- 1 cup fresh spinach
- 1 cup carrots, sliced
Spices and Seasonings
- 2 tablespoons curry powder
- 1 tablespoon cooking oil (vegetable or olive oil)
- 1 tablespoon lemon juice
Instructions
- Prepare Ingredients: Gather all ingredients on your counter for seamless cooking, ensuring lentils are rinsed and vegetables chopped.
- Sauté Aromatics: Heat oil in a large pot over medium heat. Add chopped onions, minced garlic, and ginger; sauté until fragrant and translucent, about 3-4 minutes.
- Toast Spices and Lentils: Stir in curry powder and rinsed lentils, toasting briefly for 1-2 minutes to enhance flavor.
- Simmer Lentils: Pour in vegetable broth and coconut milk, stirring to combine. Bring mixture to a gentle boil, then reduce heat to low and simmer uncovered for 25-30 minutes, until lentils are tender.
- Add Vegetables: About 10 minutes before cooking completes, incorporate chopped bell peppers, spinach, and carrots to retain some crunch and color.
- Finish and Serve: Just before serving, stir in lemon juice to brighten the flavors. Adjust seasoning if needed and serve warm.
Notes
- Rinse lentils thoroughly to remove any debris or dust.
- Use fresh vegetables for the best texture and nutritional value.
- Adjust the quantity of curry powder to suit your spice preference.
- You can substitute vegetable broth with water if preferred, but broth adds more flavor.
- This dish can be served over rice or with flatbread for a complete meal.
