By Brady Starr
Finely chop the onion, garlic, and ginger. Dice the tomatoes.
Heat olive oil in a large pan over medium heat. Add chopped onions, garlic, and ginger. Sauté until onions are translucent, about 3-5 minutes.
Add curry powder, turmeric, cumin, and chili powder to the pan. Stir well and cook for another minute to toast the spices.
Add diced tomatoes to the pan and cook until they start to break down and become saucy, about 5 minutes.
Stir in the cooked lentils and mixed vegetables. Cook for another 3 minutes.
Pour in the light coconut milk and add salt. Stir to combine.
Add the spinach to the pan. Stir until the spinach wilts into the curry, about 2-3 minutes.
Simmer the curry for an additional 5 minutes, allowing the flavors to meld together. Stir occasionally.
Serve the lentil and vegetable curry over the cooked brown rice.
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By Brady Starr
This Vegan Vegetarian Gluten-Free Main Course Indian Inspired recipe is ready in 45 minutes and features Red or green lentils, Brown rice, Canned light coconut milk and other delicious ingredients. Contains 450 calories total.
Finely chop the onion, garlic, and ginger. Dice the tomatoes.
Heat olive oil in a large pan over medium heat. Add chopped onions, garlic, and ginger. Sauté until onions are translucent, about 3-5 minutes.
Add curry powder, turmeric, cumin, and chili powder to the pan. Stir well and cook for another minute to toast the spices.
Add diced tomatoes to the pan and cook until they start to break down and become saucy, about 5 minutes.
Stir in the cooked lentils and mixed vegetables. Cook for another 3 minutes.
Pour in the light coconut milk and add salt. Stir to combine.
Add the spinach to the pan. Stir until the spinach wilts into the curry, about 2-3 minutes.
Simmer the curry for an additional 5 minutes, allowing the flavors to meld together. Stir occasionally.
Serve the lentil and vegetable curry over the cooked brown rice.
Calories per Serving: 450
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