Description
This Healthy Lentil Curry is a flavorful, nutritious dish combining protein-rich lentils with creamy coconut milk and vibrant fresh vegetables. Perfect for a wholesome weeknight meal, it balances spices and freshness in a comforting, easy-to-make curry that caters to vegetarian and vegan diets.
Ingredients
Scale
Lentils and Liquids
- 1 cup green or brown lentils, rinsed
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
Spices and Aromatics
- 2 tablespoons curry powder
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 medium onion, chopped
- 1 tablespoon oil (vegetable or olive oil)
Vegetables
- 1 cup bell peppers, chopped
- 2 cups fresh spinach
- 1 cup carrots, chopped
Finishing Touches
- 1 tablespoon lemon juice
Instructions
- Prepare Ingredients: Gather all ingredients on your counter for seamless cooking and measure them out.
- Sauté Aromatics: Heat oil in a large pot over medium heat. Add chopped onions, garlic, and ginger, sautéing until fragrant and translucent, about 3-4 minutes.
- Add Spices and Lentils: Stir in curry powder and rinsed lentils, toasting them briefly for enhanced flavors and aroma.
- Simmer Lentils: Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils are tender.
- Add Vegetables: About 10 minutes before the end of cooking, add chopped bell peppers, spinach, and carrots to retain some crunch and freshness.
- Finish with Lemon Juice: Just before serving, stir in a splash of lemon juice to brighten the flavors.
Notes
- Rinse lentils thoroughly before cooking to remove any dust or debris.
- Adjust the amount of curry powder according to your spice preference.
- For a thicker curry, simmer a bit longer to reduce the liquid.
- Serve this curry over rice or with naan bread for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
