How to Make Aromatic Vegetarian Lentil and Vegetable Curry

Simple Summary

This hearty vegetarian lentil and vegetable curry is a comforting and nutritious dish that's packed with flavor and warmth. It's perfect for a cozy dinner or meal prep.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 1 cup dried red lentils, rinsed
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 medium carrots, diced
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red chili flakes (adjust to taste)
• Salt and pepper to taste
• 2 cups fresh spinach leaves
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

2. Add the minced garlic and grated ginger to the pot. Sauté for another minute until fragrant.

3. Stir in the curry powder, turmeric, cumin, and red chili flakes. Cook for 30 seconds to toast the spices.

4. Add the diced carrots, cubed sweet potato, and chopped red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.

5. Pour in the diced tomatoes, coconut milk, and vegetable broth. Add the rinsed lentils and stir to combine.

6. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the lentils and vegetables are tender.

7. Season with salt and pepper to taste.

8. Stir in the fresh spinach leaves and cook for an additional 2-3 minutes until the spinach is wilted.

9. Remove from heat and stir in the lime juice.

10. Serve hot, garnished with fresh cilantro.

Chef's Notes

• For a thicker curry, simmer uncovered for the last 5-10 minutes of cooking.
• You can substitute red lentils with green or brown lentils, but they may require longer cooking time.
• To make this recipe spicier, increase the amount of red chili flakes or add a diced jalapeño pepper.
• This curry can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
• For added protein, consider adding a can of drained and rinsed chickpeas along with the vegetables.

Nutritional Info

Per serving (based on 6 servings):

• Calories: Approximately 300
• Protein: 10g
• Fiber: 8g
• Fat: 15g (mostly healthy fats from coconut milk)
• Rich in vitamins A and C from the vegetables
• Good source of iron from lentils and spinach

Serving Suggestions

• Serve over steamed basmati rice or with warm naan bread for a complete meal.
• Garnish with a dollop of plain Greek yogurt for added creaminess.
• Pair with a side of cucumber raita for a cooling contrast.
• This curry is perfect for meal prep and tastes even better the next day as the flavors meld.
• For a refreshing beverage pairing, serve with a mango lassi or a chilled cucumber-mint water.