By Brady Starr
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and ginger to the skillet and sauté for another minute until fragrant.
Stir in the curry powder, turmeric, cumin, and chili powder. Cook for 1 minute to toast the spices.
Add the chopped tomatoes to the skillet, cooking until they start to break down, about 5 minutes.
Stir in the mixed vegetables (carrot and bell pepper), cooked red lentils, and salt. Mix well.
Pour in the canned light coconut milk and add the fresh spinach. Stir until the spinach wilts.
Simmer the curry for about 10 minutes on low heat to allow the flavors to meld and the vegetables to cook through.
Serve the curry over a bed of cooked brown rice. Adjust seasoning to taste with additional salt if needed.
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This Vegetarian Main Course Gluten-Free recipe is ready in 45 minutes and features Red Lentils, Brown Rice, Canned Light Coconut Milk and other delicious ingredients. Contains 350 calories total.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and ginger to the skillet and sauté for another minute until fragrant.
Stir in the curry powder, turmeric, cumin, and chili powder. Cook for 1 minute to toast the spices.
Add the chopped tomatoes to the skillet, cooking until they start to break down, about 5 minutes.
Stir in the mixed vegetables (carrot and bell pepper), cooked red lentils, and salt. Mix well.
Pour in the canned light coconut milk and add the fresh spinach. Stir until the spinach wilts.
Simmer the curry for about 10 minutes on low heat to allow the flavors to meld and the vegetables to cook through.
Serve the curry over a bed of cooked brown rice. Adjust seasoning to taste with additional salt if needed.
Calories per Serving: 350
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