By Filiberto Rios
Begin by finely chopping the onion, garlic, and ginger. Roughly chop the fresh cilantro and set aside for garnish.
Heat 2 tablespoons of olive oil in a large pot or skillet over medium heat. Add the chopped onion, garlic, and ginger and sauté for 5-7 minutes until the onion is translucent and fragrant.
Add the curry spices to the pot and stir well, allowing the spices to toast for about 1 minute.
Pour in the canned tomatoes and use a spoon to break them down into smaller chunks. Stir the mixture and bring to a gentle simmer.
Add the cooked brown lentils to the pot, followed by the light coconut milk. Stir everything well to combine.
Let the curry simmer for 15-20 minutes, stirring occasionally, until it thickens slightly. Adjust the seasoning with salt and black pepper to your taste.
Once the curry is ready, stir in half of the chopped cilantro and remove from heat.
To serve, spoon the cooked brown rice onto plates and ladle the lentil and vegetable curry over the top. Garnish with the remaining fresh cilantro before serving.
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This Vegan Vegetarian Main Dish Curry recipe is ready in 45 minutes and features Brown lentils (cooked), Brown rice (cooked), Canned tomatoes and other delicious ingredients. Contains 450 calories total.
Begin by finely chopping the onion, garlic, and ginger. Roughly chop the fresh cilantro and set aside for garnish.
Heat 2 tablespoons of olive oil in a large pot or skillet over medium heat. Add the chopped onion, garlic, and ginger and sauté for 5-7 minutes until the onion is translucent and fragrant.
Add the curry spices to the pot and stir well, allowing the spices to toast for about 1 minute.
Pour in the canned tomatoes and use a spoon to break them down into smaller chunks. Stir the mixture and bring to a gentle simmer.
Add the cooked brown lentils to the pot, followed by the light coconut milk. Stir everything well to combine.
Let the curry simmer for 15-20 minutes, stirring occasionally, until it thickens slightly. Adjust the seasoning with salt and black pepper to your taste.
Once the curry is ready, stir in half of the chopped cilantro and remove from heat.
To serve, spoon the cooked brown rice onto plates and ladle the lentil and vegetable curry over the top. Garnish with the remaining fresh cilantro before serving.
Calories per Serving: 450
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