By Brady Starr
Heat 1 tablespoon of olive oil in a large pan over medium heat.
Finely chop 1 medium onion, 3 garlic cloves, and 1 tablespoon of ginger. Add them to the pan and sauté until the onion becomes translucent, about 5 minutes.
Chop 2 medium tomatoes and add them to the pan. Cook for another 3 minutes until the tomatoes start to soften.
Add 2 teaspoons of curry powder, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 1/2 teaspoon of chili powder. Stir to combine and cook for 1 minute to release the spices' aroma.
Add 3/4 cup cooked red lentils, 1 cup mixed vegetables (such as diced carrot and bell pepper), and 1 cup of water to the pan. Stir well.
Bring the mixture to a gentle simmer. Cover the pan and let it cook for about 15 minutes, stirring occasionally, until the vegetables are tender.
Stir in 1/4 cup canned light coconut milk and 2 cups of spinach. Cook for an additional 5 minutes until the spinach wilts.
Season with 1 teaspoon of salt, or adjust to your taste.
Serve the red lentil & vegetable curry over 1 cup of cooked brown rice.
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This Main Course Vegetarian Curry recipe is ready in 40 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 pan over medium heat.
Finely chop 1 medium onion, 3 garlic cloves, and 1 tablespoon of ginger. Add them to the pan and sauté until the onion becomes translucent, about 5 minutes.
Chop 2 medium tomatoes and add them to the pan. Cook for another 3 minutes until the tomatoes start to soften.
Add 2 teaspoons of curry powder, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 1/2 teaspoon of chili powder. Stir to combine and cook for 1 minute to release the spices' aroma.
Add 3/4 cup cooked red lentils, 1 cup mixed vegetables (such as diced carrot and bell pepper), and 1 cup of water to the pan. Stir well.
Bring the mixture to a gentle simmer. Cover the pan and let it cook for about 15 minutes, stirring occasionally, until the vegetables are tender.
Stir in 1/4 cup canned light coconut milk and 2 cups of spinach. Cook for an additional 5 minutes until the spinach wilts.
Season with 1 teaspoon of salt, or adjust to your taste.
Serve the red lentil & vegetable curry over 1 cup of cooked brown rice.
Calories per Serving: 350
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