Lentil and Vegetable Curry

Prep: 15 mins

Cook: 35 mins

Servings: 6

Category: Dinner

Ingredients

  • 1 cup dried red lentils, rinsed
  • 1 tablespoon olive oil or coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 bell pepper (any color), chopped
  • 1 medium carrot, sliced
  • 1 zucchini, chopped
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • Salt, to taste
  • Black pepper, to taste
  • Optional: fresh cilantro or lime wedges for garnish

Nutrition (per serving)

Calories: 300
Total Fat: 15g
Cholesterol: 0mg
Carbohydrates: 35g
Sugars: 6g
Protein: 10g

Instructions

  1. Heat the olive oil or coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
  2. Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant. Add the curry powder, turmeric, and cumin, and toast the spices for 30 seconds, stirring constantly.
  3. Add the bell pepper, carrot, and zucchini to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
  4. Stir in the rinsed red lentils, diced tomatoes (with juice), coconut milk, and vegetable broth. Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low.
  5. Cover and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened. If it becomes too thick, add a splash of extra broth or water. Taste and adjust seasoning as needed.
  6. Serve hot in bowls, garnished with fresh cilantro or a squeeze of lime juice if desired. Enjoy your lentil and vegetable curry with rice, naan, or on its own for a hearty meal!