Lentil-Vegetable Curry

A comforting and aromatic Indian-inspired lentil and vegetable curry, simmered in a spiced tomato-coconut sauce and served with fluffy basmati rice and warm naan bread.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 3
• Cuisine: Indian
• Difficulty: Medium

Dietary

• Dairy-Free
• Egg-Free
• High-Fiber
• High-Protein
• Pescatarian
• Soy-Free
• Vegetarian

Tags

• healthy
• spicy
• comfort food
• savory
• roast

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 fresh ginger (1 inch, grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper (adjust to taste)
• 14.5 ounce diced tomatoes
• 13.5 ounce full-fat coconut milk
• 1 cup red lentils (rinsed)
• 1 cup vegetable broth
• 1 cup spinach (chopped)
• 0.5 cup green peas
• 1.5 cup basmati rice
• 3 cup water
• 3 piece naan bread
• 1 teaspoon salt and black pepper (to taste)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
3. Add the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Stir and cook for 30 seconds until the spices are aromatic.
4. Pour in the diced tomatoes (undrained), full-fat coconut milk, rinsed red lentils, and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until lentils are tender.
5. While the curry simmers, cook the basmati rice. In a medium saucepan, combine 1 1/2 cups basmati rice and 3 cups water. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes, or until all water is absorbed. Fluff with a fork.
6. Once lentils are tender, stir in the chopped spinach and frozen green peas into the curry. Cook for another 3-5 minutes, until spinach is wilted and peas are heated through. Season the curry with salt and black pepper to taste.
7. Warm the naan bread according to package instructions, either in the oven or on a skillet.
8. Serve the Lentil-Vegetable Curry hot over basmati rice, with warm naan bread on the side. Garnish with fresh cilantro if desired.

Notes

If you prefer a milder curry, omit the cayenne pepper. Leftovers store well in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 730
• Protein: 28.5 g
• Carbohydrates: 105.8 g
• Fat: 20.3 g
• Fiber: 15.1 g
• Sodium: 780 mg
• Saturated Fat: 12.5 g
• Sugar: 7.1 g