fbpx

Lentil and Vegetable Curry

This hearty Lentil and Vegetable Curry is a comforting and nutritious dish
that’s perfect for a cozy dinner.

Packed with protein-rich lentils, colorful vegetables,
and aromatic spices, this vegan and gluten-free curry is both satisfying and
delicious.

Lentil and Vegetable Curry
Pin

Lentil and Vegetable Curry

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

350

kcal

Ingredients

  • 1 tablespoon coconut oil

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 1 tablespoon ginger, grated

  • 1 tablespoon curry powder

  • 1 teaspoon turmeric

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon cayenne pepper (optional, for heat)

  • 1 can (14 oz) diced tomatoes

  • 1 can (14 oz) coconut milk

Directions

  • In a large pot, heat coconut oil over medium heat. Add the onion and cook for about 5 minutes.
  • Add the garlic, ginger, curry powder, turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using). Cook for another minute, until fragrant.
  • Add the diced tomatoes (with their juices), coconut milk, red lentils, and vegetable broth. Stir to combine.
  • Bring the mixture to a simmer, then reduce heat to low and cover. Cook for 20-25 minutes, stirring occasionally, until lentils are tender.
  • Add the carrots, bell pepper, and zucchini to the pot. Cook for another 10-15 minutes, until vegetables are tender.
  • Stir in the spinach and cook until wilted. Season with salt and pepper, to taste.
  • Serve the curry over cooked rice or with naan. Garnish with fresh cilantro.