CREAMY RED LENTIL AND MIXED VEGETABLES CURRY

CREAMY RED LENTIL AND MIXED VEGETABLES CURRY

Creamy Red Lentil And Mixed Vegetables Curry is a comforting and nutritious dish that brings together red lentils, coconut milk and a medley of vegetables in a mildly spiced curry sauce. It’s the perfect weeknight meal when you want something warm and flavourful without a long cooking process. Red lentils cook quickly and break down to create a naturally thick and creamy base, while the mix of peas, carrots or any seasonal vegetables provides texture and colour. A small amount of curry powder lifts the flavour with gentle heat, and a dash of olive oil adds richness. This plant-based meal is high in fibre, low in fat and naturally gluten-free. This Creamy Red Lentil And Mixed Vegetables Curry is ideal for anyone looking to boost their vegetable intake or incorporate more plant proteins into their diet without sacrificing taste or satisfaction.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Indian

PREPARATION/TECHNIQUES

Simmer, One-Pot Wonders

OCCASION/HOLIDAY

Fall, Winter, Potluck

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Low Fat, Quick & Easy, Vegan, Vegetarian, Wheat/ Gluten-Free

DISH TYPE

Curry

INGREDIENTS

There are the following ingredients for Creamy Red Lentil And Mixed Vegetables Curry:

• 50 grams | 1.76 ounces | ¼ cup dry red lentils, rinsed
• 80 grams | 2.82 ounces | ½ cup mixed vegetables (peas, carrots)
• 125 millilitres | 4.23 fluid ounces | ½ cup coconut milk
• 20 grams | 0.04 ounces | ½ teaspoon curry powder
• 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
• 45 millilitres | 1.52 fluid ounces | 3 tablespoons water
• 5 grams | 0.05 ounces | ¼ teaspoon sea salt
• 30 grams | 0.01 ounces | ¼ teaspoon black pepper
• 5 grams | 0.05 ounces | ¼ teaspoon chilli flakes or fresh coriander to garnish (Optional)

FULL NUTRITIONAL INFORMATION

• Calories: 515 kilocalories
• Fat: 31.4 grams
• Saturated Fat: 24.4 grams
• Carbohydrate: 45.0 grams
• Sugar: 8.0 grams
• Fibre: 14.0 grams
• Sodium: 94 milligrams
• Protein: 17.5 grams
• Calcium: 74 milligrams
• Potassium: 808 milligrams
• Iron: 6.7 milligrams

PREPARATION

These steps are followed for the preparation of Creamy Red Lentil And Mixed Vegetables Curry:

• Rinse The Lentils: Add red lentils to a fine mesh sieve and rinse thoroughly under cold water until the water runs clear.
• Heat The Oil: In a small saucepan over medium heat, add olive oil and allow it to warm.
• Sauté The Spices: Stir in the curry powder and sauté gently for 30 seconds to release its aroma.
• Add Lentils And Vegetables: Add the rinsed lentils and mixed vegetables to the pan and stir to coat with the spice mixture.
• Pour In Coconut Milk: Add coconut milk and water to help with cooking the lentils. Stir well.
• Simmer Gently: Bring to a gentle simmer and cook uncovered for 15 to 18 minutes, stirring occasionally, until lentils are tender and the mixture thickens.
• Season And Serve: Add salt to taste and top with fresh herbs or chilli flakes if desired. Serve hot.

PREPARATION TIME

5 minutes

COOKING TIME

18 minutes

TIPS

Here are some helpful tips for Creamy Red Lentil And Mixed Vegetables Curry:

• Rinse Lentils Thoroughly: This helps reduce foaming and improves texture.
• Use Fresh Or Frozen Vegetables: Either works well, so ensure frozen vegetables are defrosted slightly for even cooking.
• Stir Often: Lentils can stick to the bottom as they thicken, so gentle stirring prevents burning.
• Thin If Needed: Add a splash more water or vegetable stock if the curry gets too thick during simmering.
• Flavour Layering: Try adding a pinch of garam masala at the end for extra complexity.

VARIATIONS

• Boost The Protein: Add cubed tofu or chickpeas for a more filling dish.
• Use Different Veg: Try diced courgette, spinach or green beans based on what’s in season or available.
• Spice Adjustment: Increase the curry powder or add a small chopped green chilli for extra heat.
• Creamier Option: Use full-fat coconut milk or stir in a spoonful of plant-based yoghurt before serving.
• Lower Fat Version: Swap coconut milk for unsweetened almond milk and thicken with blended vegetables or more lentils.
• Grain Pairing: Serve alongside cooked quinoa, brown rice or wholegrain flatbread for a more substantial meal.

PREPPING AND STORAGE

• Refrigerator: Store Creamy Red Lentil And Mixed Vegetables Curry in an airtight container for up to 3 days. Reheat gently over the stove or in the microwave, adding a splash of water if needed.
• Freezer: This curry freezes well. Cool completely before transferring to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Batch Cooking: Double or triple the recipe to portion out multiple servings for meal preparation. Keep garnishes separate until serving to maintain freshness.