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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 kcal

Equipment

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

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

Instructions
 

  • Rinse the lentils under cold water and drain.
  • 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.
  • In the same pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  • 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.
  • Stir in the diced tomatoes (with their juices) and coconut milk. Bring the mixture to a simmer.
  • Add the cooked lentils and chopped mixed vegetables to the pot. Stir well to combine.
  • Cover the pot and simmer for about 15-20 minutes, or until the vegetables are tender.
  • Season the curry with salt and pepper to taste.
  • Serve the lentil and vegetable curry hot, garnished with fresh cilantro if desired. Enjoy with cooked rice or naan bread.