Indulge in the comforting embrace of this Coconut Lentil Curry—a vegan delight that marries the wholesome goodness of lentils with a symphony of vibrant vegetables and aromatic spices. This recipe promises a journey of rich flavors and nourishment, perfect for warming both heart and soul.
Ingredients:
For the Curry:
- 2 cups dried lentils, rinsed and drained
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 can (14 oz.) diced tomatoes
- 1 can (14 oz.) coconut milk
- 2 cups vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or naan bread, for serving
Instructions:
- Cook the Lentils:
- In a large pot, bring 4 cups of water to a boil.
- Add the rinsed lentils and reduce heat to simmer.
- Cook for 15-20 minutes, or until the lentils are tender but not mushy.
- Drain any excess water and set aside.
- Prepare the Curry:
- In a separate large skillet or pot, heat coconut oil over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
- Add diced bell peppers, zucchini, and cherry tomatoes to the skillet. Cook for 5-7 minutes, or until the vegetables are slightly softened.
- Stir in the diced tomatoes, coconut milk, and vegetable broth.
- Add curry powder, ground cumin, ground turmeric, cayenne pepper, salt, and pepper. Stir well to combine.
- Simmer the curry for 15-20 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Combine Lentils and Curry:
- Once the curry has simmered and thickened, add the cooked lentils to the skillet.
- Stir well to combine, allowing the lentils to absorb the flavors of the curry sauce.
- Taste and adjust seasoning if necessary.
- Serve:
- Garnish the Lentil and Vegetable Curry with fresh cilantro.
- Serve hot over cooked rice or with naan bread on the side.
Nutrition Facts (approximate values):
- Calories: 350 Kcal
- Protein: 17g
- Carbohydrates: 45g (Sugar: 9g)
- Fiber: 15g
- Fat: 12g (Saturated: 8g, Unsaturated: 4g)
Enjoy the comforting and flavorful lentil and vegetable curry with coconut milk. It’s a vegan-friendly dish that’s perfect for warming up on chilly days or anytime you crave a hearty meal!
