Lentil and Vegetable Curry
Lentil and Vegetable Curry
Ingredients
- 1 1/2 cups red lentils rinsed
- 1 can 14 oz light coconut milk
- 2 cups low-sodium vegetable broth
- 1 large onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons olive oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can 14.5 oz diced tomatoes
- 2 carrots diced
- 1 red bell pepper diced
- 2 cups cauliflower florets
- 4 cups fresh spinach
- 2 tablespoons lemon juice
- Salt to taste
- Fresh cilantro for garnish
- Cooked brown rice for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Add curry powder, cumin, turmeric, and cayenne. Cook for 30 seconds.
- Add diced tomatoes and cook for 5 minutes.
- Add lentils, coconut milk, and broth. Bring to a boil.
- Add carrots, bell pepper, and cauliflower. Reduce heat and simmer for 20-25 minutes until lentils are tender.
- Stir in spinach and cook until wilted.
- Add lemon juice and season with salt to taste.
- Serve over brown rice, garnished with cilantro.
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