Description
A wholesome and flavorful Healthy Lentil Curry made with green or brown lentils simmered in creamy coconut milk and vegetable broth, infused with aromatic curry spices, fresh garlic, ginger, and colorful vegetables. This nutritious dish is perfect for a comforting vegan meal rich in protein and fiber, ready in just 40 minutes.
Ingredients
Scale
Lentils & Liquids
- 1 cup green or brown lentils, rinsed
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
Vegetables & Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup fresh bell peppers, chopped
- 1 cup fresh spinach leaves
- 1 medium carrot, sliced
Spices & Other
- 1 tablespoon curry powder
- 1 tablespoon cooking oil (vegetable or olive oil)
- 1 tablespoon lemon juice
Instructions
- Prepare Ingredients: Gather all ingredients and prep fresh vegetables by chopping onions, bell peppers, carrots, and mincing garlic and ginger.
- Sauté Aromatics: Heat the oil in a large pot over medium heat. Add chopped onions, garlic, and ginger, and sauté for about 3-4 minutes until the mixture becomes fragrant and translucent.
- Toast Spices and Lentils: Stir in the curry powder and rinsed lentils. Toast for a minute or two to release the flavor of the spices and slightly coat the lentils.
- Simmer Lentils: Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle boil, then reduce heat to low. Let it simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and the curry has thickened.
- Add Vegetables: About 10 minutes before the end of cooking, stir in chopped bell peppers, spinach, and carrots to maintain some crunch and vibrant color.
- Finish and Serve: Remove from heat and stir in a splash of fresh lemon juice to brighten the flavors. Serve hot with rice or your choice of side.
Notes
- Rinse lentils thoroughly to remove any debris.
- Adjust the amount of vegetable broth for desired curry thickness.
- You can add chili powder or fresh chili for spiciness if desired.
- Serve with steamed rice, naan, or as a hearty soup.
- Leftovers store well in the refrigerator for up to 3 days.
