Healthy Fact of the Day: Lentil and Vegetable Curry is a plant-based delight that's rich in protein, fiber, and a variety of essential nutrients. Packed with colorful vegetables and aromatic spices, this curry is a wholesome and flavorful addition to your meatless meals.
Now, let's dive into the recipe!
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Lentil and Vegetable Curry |
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- 1 cup dry lentils (red or green), rinsed and drained
- 1 onion, finely chopped
- 3 cloves garlic, minced
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1 tablespoon ginger, grated
- 1 can (14 oz) diced tomatoes, undrained
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1 can (14 oz) coconut milk
- 2 carrots, peeled and sliced
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1 bell pepper, diced
- 1 zucchini, diced
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1 cup cauliflower florets
- 2 tablespoons curry powder
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1 teaspoon ground cumin
- 1 teaspoon ground coriander
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1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional, for heat)
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Salt and black pepper to taste
- 2 tablespoons olive oil
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Fresh cilantro, chopped, for garnish
- Cooked brown rice or quinoa, for serving
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- In a large pot, heat olive oil over medium heat.
- Add finely chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion is translucent.
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Stir in curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes until the spices are fragrant.
- Add rinsed lentils, diced tomatoes with their juice, and coconut milk to the pot. Stir to combine.
- Add sliced carrots, diced bell pepper, diced zucchini, and cauliflower florets to the pot.
- Season with salt and black pepper to taste. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25-30 minutes or until the lentils and vegetables are tender.
- Serve the Lentil and Vegetable Curry over cooked brown rice or quinoa.
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Garnish with chopped fresh cilantro.
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Enjoy this nourishing and flavorful Lentil and Vegetable Curry for a satisfying meatless meal!
Stay tuned for more delectable recipes in our upcoming emails. Have a wonderful day!
For even more mouthwatering recipes, tips, and kitchen adventures, be sure to visit our website.
Happy cooking!
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