Lentil & Veg Curry with Basmati Rice
A wholesome and tasty vegan dish packed with protein-rich lentils and colorful vegetables, perfect for a comforting meal.
Ingredients
Main ingredients
- 200 g Red lentils
- 150 g Basmati rice (1 cup)
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 400 g Tomatoes, chopped
- 1 large Carrot, diced
- 1 Red bell pepper, sliced
- 100 g Spinach (or handful)
- 400 ml Coconut milk
- 2 tbsp Curry powder
- 1 tsp Ground cumin
- 1 tsp Ground turmeric
- 1/2 tsp Chili flakes
- 500 ml Vegetable broth
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 handful Fresh cilantro, chopped
- 1 Lemon, cut into wedges
Instructions
Preparation
- Rinse lentils and rice separately under cold water.
- Heat olive oil in a large pan and sauté chopped onion until translucent.
- Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Stir in curry powder, ground cumin, ground turmeric, and chili flakes; toast for 30 seconds.
- Add diced carrots, sliced bell pepper, and chopped tomatoes; cook for 5 minutes.
- Pour in rinsed red lentils and vegetable broth, bring to a boil, then simmer for 15–20 minutes until lentils are tender.
- While lentils cook, simmer basmati rice in 2 cups of water until fluffy, about 12–15 minutes.
- Stir in coconut milk and spinach into the curry, cooking for 3–5 minutes until wilted and creamy.
- Season with salt and black pepper to taste; finish with chopped cilantro and a squeeze of lemon.
- Serve curry over basmati rice and garnish with extra cilantro and lemon wedges.
Notes
Feel free to add other vegetables like peas, zucchini, or potatoes if you like. Adjust the spice level by adding more or less chili flakes as per your taste. For a thicker curry, let it simmer uncovered for a few extra minutes.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 10gSaturated Fat: 5gSodium: 400mgFiber: 12gSugar: 8g
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