Description
This vibrant curry combines protein-rich lentils, colorful vegetables, and creamy coconut milk, all infused with aromatic spices. It’s a comforting, nutritious meal perfect for any occasion!
Ingredients
Scale
- 1 cup dried green or brown lentils (rinsed)
- 4 cups vegetable broth (or water)
- 2 medium carrots, diced
- 1 bell pepper, chopped
- 1 cup chopped spinach or kale
- 1 medium onion, diced
- 1 can (400 ml) coconut milk
- 4 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1 tbsp ground cumin
- 1/2 tsp turmeric powder
- Salt to taste
- Optional: Red chili flakes for heat
Instructions
Step 1: Sauté the Aromatics and Vegetables
- Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté for 5 minutes until fragrant and translucent.
- Stir in carrots and bell peppers. Cook for another 5 minutes, ensuring the vegetables soften slightly while retaining some crunch.
Step 2: Add Spices
- Sprinkle curry powder, cumin, turmeric, salt, and optional red chili flakes over the vegetables. Stir well to coat evenly.
- Cook the mixture for 2 minutes, stirring constantly to release the spices’ aroma and deepen their flavors.
Step 3: Simmer Lentils
- Add rinsed lentils and vegetable broth to the pot. Stir to combine and bring to a gentle boil.
- Reduce heat to low, partially cover, and let simmer for 25–30 minutes, or until lentils are tender.
Step 4: Finish with Coconut Milk and Greens
- Stir in coconut milk and chopped spinach or kale. Simmer uncovered for 5 more minutes until greens are wilted and the curry reaches a creamy consistency.
Notes
- Serving Suggestions: Pair with steamed rice, naan, or a simple salad for a complete meal.
- Make It Your Own: Substitute vegetables based on the season or your preference. Zucchini, broccoli, or sweet potatoes work well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350 kcal
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 11g
- Protein: 14g