How to Make Hearty Roasted Red Pepper and Lentil Curry

Simple Summary

This vibrant Roasted Red Pepper and Lentil Curry combines smoky roasted peppers with protein-packed lentils in a creamy, aromatic curry sauce. It's a hearty and flavorful vegetarian dish that's both comforting and nutritious.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 3 large red bell peppers
• 1 cup dried red lentils, rinsed
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp vegetable oil
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions

1. Preheat the oven to 425°F (220°C).

2. Cut the red bell peppers in half, remove seeds and stems. Place cut-side down on a baking sheet lined with parchment paper.

3. Roast the peppers for 20-25 minutes until the skin is charred and blistered.

4. Remove peppers from the oven, place in a bowl and cover with plastic wrap. Let steam for 10 minutes, then peel off the skin and roughly chop.

5. In a large pot, heat vegetable oil over medium heat. Add diced onion and cook for 5 minutes until softened.

6. Add minced garlic and grated ginger, cook for another minute until fragrant.

7. Stir in curry powder, cumin, coriander, and cayenne pepper. Toast the spices for 30 seconds.

8. Add chopped roasted peppers, lentils, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.

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

10. Season with salt and pepper to taste.

11. Serve hot, garnished with fresh cilantro and lemon wedges on the side.

Chef's Notes

• For a smoother curry, blend half the mixture with an immersion blender before serving.
• To make it spicier, add a diced jalapeño with the onions or increase the cayenne 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 a protein boost, add a can of drained and rinsed chickpeas along with the lentils.

Nutritional Info

Per serving: Approximately 350 calories, 18g protein, 45g carbohydrates, 15g fat. This dish is high in fiber, vitamin C, and iron. The lentils provide a good source of plant-based protein, while the coconut milk adds healthy fats.

Serving Suggestions

Serve this curry over steamed basmati rice or with warm naan bread for a complete meal. A side of cucumber raita can help balance the heat. For a refreshing beverage pairing, try a mango lassi or a chilled glass of cucumber water. This dish is perfect for a cozy dinner party or a comforting weeknight meal.