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Lentil and Vegetable Curry

Lentil and vegetable curry

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method

Ingredients
  

  • 1 cup dried lentils
  • 2 cups water
  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper optional, for added heat
  • 1 can 14 ounces diced tomatoes
  • 1 can 14 ounces coconut milk
  • 2 cups mixed vegetables such as carrots, bell peppers, zucchini, cauliflower, chopped
  • Salt and pepper to taste
  • Fresh cilantro for garnish optional
  • Cooked rice or naan bread for serving

Equipment

  • 1 Large Pot:
  • 1 Cutting board
  • 1 Knife
  • 1 Measuring Cups and Spoons
  • 1 Spoon for stirring
  • 1 Serving dishes

Method
 

  1. Rinse the lentils under cold water and drain.
  2. In a large pot, bring 2 cups of water to a boil. Add the lentils, reduce heat to low, cover, and simmer for about 15-20 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and set aside.
  3. In the same pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic, curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Cook, stirring constantly, for about 1 minute, until fragrant.
  5. Stir in the diced tomatoes (with their juices) and coconut milk. Bring the mixture to a simmer.
  6. Add the cooked lentils and chopped mixed vegetables to the pot. Stir well to combine.
  7. Cover the pot and simmer for about 15-20 minutes, or until the vegetables are tender.
  8. Season the curry with salt and pepper to taste.
  9. Serve the lentil and vegetable curry hot, garnished with fresh cilantro if desired. Enjoy with cooked rice or naan bread.