Lentil and Vegetable Curry Recipe
A hearty, spiced curry made with lentils and fresh vegetables simmered in a rich tomato base with coconut milk.
Ingredients
- Red lentils – 1 cup rinsed
- Carrots – 2 medium diced
- Cauliflower florets – 2 cups
- Spinach – 2 cups fresh
- Onion – 1 large chopped
- Garlic – 3 cloves minced
- Ginger – 1 tbsp grated
- Tomatoes – 2 medium chopped
- Coconut milk – 1 cup
- Olive oil – 2 tbsp
- Curry powder – 2 tbsp
- Ground cumin – 1 tsp
- Turmeric – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Heat oil in a large pot.
- Add onion, garlic, and ginger; sauté until fragrant.
- Stir in curry powder, cumin, and turmeric.
- Add tomatoes; cook into a thick sauce.
- Add carrots, cauliflower, and lentils.
- Pour in coconut milk and 2 cups water.
- Season with salt and pepper.
- Simmer 30 minutes until lentils soften.
- Stir in spinach, cook until wilted.
- Garnish with cilantro before serving.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 40 g
- Fiber: 11 g
- Protein: 13 g
Vitamins & Minerals (per serving)
- Vitamin A: 60%
- Vitamin C: 55%
- Iron: 22%
- Folate: 28%
- Magnesium: 18%
Additional Tips
- Add sweet potatoes for extra creaminess.
- Squeeze fresh lime juice before serving for brightness.
- Double the batch and freeze portions for lazy future-you.