Lentil Vegetable Curry

About this recipe

This modern take on Lentil Vegetable Curry combines hearty lentils with a medley of colorful vegetables and creamy coconut milk. Perfect for a quick weeknight dinner, it’s packed with flavor and nutrition. Serve it over rice or with naan for a delightful experience.

Ingredients

• 1 cup lentils, rinsed
• 2 cups mixed vegetables (e.g., carrots, peas, bell peppers)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 tablespoon grated fresh ginger
• 1 can (15 ounces) coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish (optional)
• 1 tablespoon lime juice

Directions

1. 1

   Rinse and drain lentils. Cook according to package instructions, and set aside.

2. 2

   In a large pan, heat olive oil over medium heat. Add chopped onion and sauté until softened.

3. 3

   Add garlic, ginger, curry powder, turmeric, cumin, and coriander. Stir until fragrant.

4. 4

   Stir in mixed vegetables and cook until they begin to soften.

5. 5

   Pour in coconut milk and bring to a simmer.

6. 6

   Mix in cooked lentils and simmer for another 5-10 minutes until vegetables are tender.

7. 7

   Stir in lime juice and season with salt and pepper.

8. 8

   Garnish with fresh cilantro if desired and serve hot with rice or naan.