Golden Lentil and Vegetable Curry

A quick and vibrant vegetarian curry made with protein-rich lentils, colorful vegetables, and warm spices, served over fluffy brown rice.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4.5
• Cuisine: Indian
• Difficulty: Easy
• Cost: $2.76/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Nut-Free
• High-Fiber
• Pescatarian
• Dairy-Free
• Egg-Free
• Low-Sugar
• Low-Cholesterol
• Low-Calorie
• Low-Fat

Tags

• one-pot
• sauté
• healthy
• rich
• spicy

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• 1 can diced tomatoes (undrained)
• 1 can light coconut milk
• 1.5 cup vegetable broth
• 1 cup red lentils (rinsed)
• 2 cup mixed frozen vegetables
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1.5 cup brown rice (cooked)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and cook until softened, about 5 minutes.
2. Stir in minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
3. Add curry powder, ground cumin, and turmeric powder. Cook for 30 seconds, stirring constantly.
4. Pour in diced tomatoes (undrained), light coconut milk, and vegetable broth. Stir in rinsed red lentils. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until lentils are tender.
5. Stir in the mixed frozen vegetables, kosher salt, and black pepper. Cook for an additional 3-5 minutes, or until vegetables are heated through and tender-crisp.
6. Serve the curry hot over cooked brown rice.

Notes

If you prefer a thicker curry, mash a portion of the lentils against the side of the pot.

Nutrition (per serving)

• Calories: 400
• Protein: 14 g
• Carbohydrates: 61.1 g
• Fat: 10.6 g
• Fiber: 9.2 g
• Sodium: 682 mg
• Saturated Fat: 4.9 g
• Sugar: 9.8 g