Vegetable Lentil Curry
Vegan Lentil Curry is a wholesome one-pot meal packed with layers of flavor, using ingredients easy to find at your grocery store. Perfect for a meatless Monday dinner!
Ingredients:
2 tablespoons olive oil 2 medium carrots chopped ½ white onion chopped 3 garlic cloves minced 2 tablespoons tomato paste 1 tablespoon curry powder 1 tablespoon grated fresh ginger 2 teaspoons kosher salt Pinch red pepper flakes 3 cups low sodium vegetable broth 1 cup dried lentils rinsed and drained 1 can coconut milk 15 ounces Prepared white or brown rice for serving (optional) Fresh mint, lime wedges and pomegranate seeds, for garnish (optional)Preparation:
In Dutch oven or other medium pot with tight-fitting lid, heat oil over medium heat. Add carrots and onion and cook 4 to 6 minutes or until vegetables begin to soften, stirring occasionally. Stir in garlic, tomato paste, curry powder, ginger, salt and red pepper flakes. Cook 2 minutes, stirring constantly. Stir in broth and lentils; heat to boiling over medium-high heat. Cover and reduce heat to low. Cook 35 minutes or until most liquid is absorbed by lentils, stirring occasionally. Stir in coconut milk; increase heat to medium. Cook uncovered 5 minutes or until curry thickens slightly, stirring frequently. Serve curry with rice and garnish with mint, lime wedges and pomegranate seeds, if desired.Recipetypes
Lunch
Nutritionstyles
Vegan
Temperatures
Warm