Description
Savor the comforting warmth of this One-Pot Lentil and Vegetable Curry, a vibrant dish brimming with nutritious ingredients and rich flavors. Perfect for chilly evenings or gatherings, it combines earthy lentils, colorful vegetables, and aromatic spices in a creamy coconut sauce. This easy-to-make curry not only delights the palate but also wraps you in a cozy embrace with every bite.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 1 cup bell peppers, chopped (mixed colors)
- 1 can (14 oz) full-fat coconut milk
- 2 tsp curry powder
- 3 cups low-sodium vegetable broth
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and ginger; sauté until fragrant (1-2 minutes).
- Add diced carrots and chopped bell peppers; sauté until softened (about 5 minutes).
- Stir in rinsed lentils and curry powder; mix well for about 1 minute.
- Pour in coconut milk and vegetable broth, bringing the mixture to a boil while stirring gently.
- Reduce heat, cover partially, and let simmer for 25-30 minutes until lentils are tender.
- In the last few minutes of cooking, fold in fresh spinach until wilted.
- Serve hot with naan or rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg