By Aamarh Louis
Finely chop the garlic and onion.
Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
Add the curry powder to the pan and cook for another 1 minute to release the flavors.
Add the mixed vegetables to the pan and stir well to coat them with the curry mixture. Cook for 3-4 minutes until the vegetables start to soften.
Pour in the light coconut milk and stir to combine. Simmer for 5 minutes until the vegetables are tender.
Add the cooked red lentils to the pan and mix well with the vegetables and sauce. Cook for another 2-3 minutes to heat through.
Season the curry with salt and black pepper to taste. Stir well.
Serve the vegetable curry over a bed of the cooked basmati rice. Enjoy your meal!
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This Vegetarian Main Course Gluten-Free recipe is ready in 30 minutes and features cooked red lentils, mixed vegetables (carrot, cauliflower, peas), light coconut milk and other delicious ingredients. Contains 320 calories total.
Finely chop the garlic and onion.
Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
Add the curry powder to the pan and cook for another 1 minute to release the flavors.
Add the mixed vegetables to the pan and stir well to coat them with the curry mixture. Cook for 3-4 minutes until the vegetables start to soften.
Pour in the light coconut milk and stir to combine. Simmer for 5 minutes until the vegetables are tender.
Add the cooked red lentils to the pan and mix well with the vegetables and sauce. Cook for another 2-3 minutes to heat through.
Season the curry with salt and black pepper to taste. Stir well.
Serve the vegetable curry over a bed of the cooked basmati rice. Enjoy your meal!
Calories per Serving: 320
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