LENTIL AND VEGETABLE CURRY
This Lentil and Vegetable Curry is a delicious, warming dish that’s nourishing and easy to make. Combining tender lentils and mixed vegetables, simmered in creamy coconut milk with aromatic curry powder, creates a hearty and flavourful meal. A touch of garlic adds depth, while the vegetables bring a variety of textures and nutrients. This curry is perfect for a quick dinner, balancing protein, fibre, and essential vitamins. Serve it over rice or with naan for a complete meal that’s both satisfying and healthy.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Indian, Asian
PREPARATION / TECHNIQUES
Sauté, Simmer, One-Pot Wonders, 5 Ingredients or Less
OCCASION / HOLIDAY
Fall, Winter, Weeknight Dinner, Comfort Food
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, High Fibre, Healthy, Low Fat, Kosher
DISH TYPE
Curry, Stew, Main Course
INGREDIENTS FOR LENTIL AND VEGETABLE CURRY
- 1/4 cup lentils, cooked
- 1/2 cup mixed vegetables (carrots, peas, bell peppers)
- 1/4 cup coconut milk
- 1/2 tbsp curry powder
- 1/2 clove garlic, minced
- 1/2 tbsp olive oil
- Salt to taste
FULL NUTRITIONAL INFORMATION
- Calories: 210 kcal
- Protein: 6g
- Carbohydrates: 22g
- Fat: 12g
- Saturated Fat: 8g
- Sodium: 250mg
- Fibre: 7g
- Sugars: 4g
- Vitamin A: 60% of Daily Value (DV)
- Vitamin C: 45% of DV
- Calcium: 4% of DV
- Iron: 10% of DV
PREPARATION FOR LENTIL AND VEGETABLE CURRY
- Cook the Vegetables: Heat the olive oil in a medium-sized pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the Vegetables and Curry: Add the mixed vegetables to the pan and cook for 3-5 minutes until they soften. Stir in the curry powder and cook for 2 minutes, ensuring you evenly coat the vegetables with the spices.
- Combine with Lentils and Coconut Milk: Add the cooked lentils to the pan, followed by the coconut milk. Stir well to combine all the ingredients. Lower the heat and simmer for 5-7 minutes, allowing the flavours to meld together.
- Season and Serve: Season the curry with salt to taste. Serve the curry hot, either on its own or over a bed of rice.
PREP TIME
10 minutes
COOKING TIME
15 minutes
TIPS FOR LENTIL AND VEGETABLE CURRY
- Consistency: If you prefer a thicker curry, let it simmer slightly to reduce the coconut milk. For a thinner curry, add a splash of vegetable broth.
- Extra Protein: Add chickpeas or tofu to the curry for additional protein.
- Flavour Boost: Garnish with fresh cilantro and a squeeze of lime juice for added freshness.
VARIATIONS
- Spicy: Add a pinch of cayenne pepper or a chopped green chilli for extra heat.
- Extra Vegetables: Include spinach, zucchini, or cauliflower for a more diverse vegetable mix.
- Low Carb: Substitute lentils with cauliflower rice for a lower-carb option.
PREPPING AND STORAGE
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the curry in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat on the stove over low heat until warmed through. Add a splash of water or broth if the curry has thickened too much during storage.