Description
This one pot vegetarian lentil curry features a vibrant medley of tender lentils, juicy tomatoes, and creamy coconut milk. The dish is infused with the warmth of ginger, garlic, and a blend of curry spices, creating a flavorful and satisfying meal that is both healthy and comforting.
Ingredients
Scale
- 1 cup dried lentils (green or brown)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and ginger, cooking until the onion is translucent (about 5 minutes).
- Add Spices: Stir in the curry powder and cumin, cooking for another minute until fragrant.
- Combine Ingredients: Add the lentils, diced tomatoes (with juices), coconut milk, and vegetable broth to the pot. Stir well and bring to a boil.
- Simmer: Reduce the heat to low, cover, and let the curry simmer for about 25-30 minutes, or until the lentils are tender.
- Season and Serve: Taste and season with salt and pepper as needed. Serve hot, garnished with fresh cilantro if desired, alongside rice or naan.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 320
- Fat: 13
- Carbohydrates: 40
- Protein: 14