Description
A hearty and nutritious vegan curry packed with lentils and vegetables, perfect for a healthy meal.
Ingredients
Scale
- 1 cup dried lentils
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse lentils and set aside.
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.
- Add carrot and bell pepper, cook for 5 minutes.
- Stir in curry powder, turmeric, and cumin, cook for 1 minute.
- Add lentils, diced tomatoes, and coconut milk. Bring to a boil.
- Reduce heat and simmer for 25 minutes until lentils are tender.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Adjust spice levels to your preference.
- Serve with rice or naan bread.
- Leftovers can be stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg