How To Make Creamy Lentil & Veggie Curry
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup red lentils, rinsed and drained
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 2 carrots, peeled and diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup spinach leaves
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked rice or naan bread, for serving
Instructions
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In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic and cook until translucent.
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Add the curry powder, cumin, turmeric, and paprika to the pot. Stir well to coat the onion and garlic with the spices.
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Add the rinsed lentils, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer.
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Cover the pot and let the curry simmer for about 20 minutes, or until the lentils are cooked and tender.
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Stir in the diced carrots, zucchini, and red bell pepper. Cook for an additional 10 minutes, or until the vegetables are tender.
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Add the spinach leaves to the pot and cook for another 2-3 minutes, until wilted.
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Season with salt and pepper, to taste.
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Serve the creamy lentil and veggie curry over cooked rice or with naan bread. Garnish with fresh cilantro.
Nutrition
- Calories : 295kcal
- Total Fat : 12g
- Saturated Fat : 9g
- Sodium : 426mg
- Total Carbohydrates : 37g
- Dietary Fiber : 9g
- Sugars : 6g
- Protein : 12g
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