Looking for a flavorful and healthy dinner option? Look no further than this lentil and vegetable curry recipe! This dish is packed with protein and fiber, making it both filling and nutritious. Plus, it's easy to make and perfect for a weeknight meal.
Ingredients:
- 1 cup of dried lentils
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 2 cups of mixed vegetables (such as carrots, bell peppers, and zucchini), chopped
- 1 can of diced tomatoes
- 1 can of coconut milk
- 2 tablespoons of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- Salt and pepper to taste
- 2 cups of Basmati rice
- 4 pieces of naan bread
For this recipe, it's important to use dried lentils rather than canned. Dried lentils hold their shape better and have a firmer texture. Mixed vegetables add a variety of flavors and colors to the dish.
Directions:
1. Rinse the lentils and soak them in water for 30 minutes. Drain and set aside.2. Heat some oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until the onion is translucent.3. Add the mixed vegetables and sauté for another 5 minutes.
4. Add the can of diced tomatoes and coconut milk to the pot. Stir to combine.
5. Add the curry powder, cumin, coriander, turmeric, salt, and pepper to the pot. Stir to combine.6. Add the lentils to the pot and stir to combine. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender.
7. While the curry is simmering, cook the Basmati rice according to package instructions.8. Heat the naan bread in the oven or on the stove.
9. Serve the lentil and vegetable curry over the Basmati rice with a piece of naan bread on the side.Enjoy your delicious and healthy meal!
