Vegetable Lentil Curry

This hearty and nutritious Vegetable Lentil Curry is a perfect balance of spices, vegetables, and protein-packed lentils. It’s a vegan-friendly dish bursting with flavor and color, thanks to a mix of fresh vegetables, fragrant spices, and creamy coconut milk. This curry can be served with rice or naan for a complete meal, and it’s great for meal prep since it tastes even better the next day. It’s a comforting, wholesome dish that’s perfect for chilly nights or when you’re craving something both healthy and delicious.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon garam masala
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 carrots, diced
• 1 red bell pepper, chopped
• 1 zucchini, diced
• 1 cup spinach or kale, roughly chopped
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

Instructions:

1. Cook the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic, ginger, and cumin seeds, cooking until fragrant, around 1-2 minutes.
2. Add the spices: Stir in the ground turmeric, cumin, coriander, cayenne (if using), and garam masala. Cook for another minute to toast the spices.
3. Add vegetables and lentils: Add the diced carrots, red bell pepper, and zucchini to the pot. Stir to coat the vegetables in the spices, then add the rinsed lentils, vegetable broth, and coconut milk. Bring the mixture to a simmer.
4. Simmer the curry: Cover the pot and let the curry simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and the vegetables are tender. If the curry becomes too thick, add more broth or water as needed.
5. Finish the curry: Stir in the chopped spinach or kale, allowing it to wilt into the curry. Season with salt and pepper to taste.
6. Serve: Serve the vegetable lentil curry over rice or with naan, and garnish with fresh cilantro. Enjoy!

This curry keeps well in the fridge for up to 4 days and also freezes beautifully for future meals.