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Lentil and Vegetable Curry with Brown Rice

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Warm your soul with this hearty and aromatic lentil and vegetable curry.

This comforting dish combines protein-rich lentils with a vibrant array of vegetables, all simmered in a creamy coconut milk sauce infused with fragrant Indian spices.

Served over a bed of nutty brown rice, this curry is not only a feast for the senses but also a nutritional powerhouse.

It’s a satisfying vegan meal that will transport your taste buds to the streets of Mumbai while nourishing your body with plant-based goodness.

overhead curry lentils veggies rice bread

Lentil and Vegetable Curry with Brown Rice

Prep Time 20 minutes
Cook Time 35 minutes
Course Main Course
Servings 4
Calories 380 kcal

Ingredients
  

  • 1 cup brown lentils
  • 1 cup brown rice
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tbsp ginger grated
  • 2 cups mixed vegetables carrots, cauliflower, peas
  • 1 can 14 oz diced tomatoes
  • 1 can 14 oz coconut milk
  • 2 tbsp curry powder
  • 1 tbsp olive oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions
 

  • Cook brown rice according to package instructions.
  • In a large pot, heat olive oil and sautĂ© onion, garlic, and ginger until fragrant.
  • Add curry powder and cook for another minute.
  • Add lentils, vegetables, diced tomatoes, and coconut milk. Bring to a boil, then simmer for 20-25 minutes until lentils are tender.
  • Season with salt to taste.
  • Serve curry over brown rice, garnished with fresh cilantro.

Notes

Nutritional Information (per serving):
  • Calories: 380
  • Protein: 15g
  • Carbohydrates: 60g
  • Fat: 12g
  • Fiber: 12g
  • Sodium: 400mg
Note: Nutritional values are estimates and may vary based on specific ingredients used.
Keyword Brown Rice, Curry, Lentils, Vegetables
ingredient list for veggie lentil curry

Cooking Tips:

  • Soak lentils for 30 minutes before cooking for faster cooking time and improved digestibility.
  • For a creamier curry, blend a portion of the cooked lentils before adding back to the pot.

Equipment Needed:

  • Large pot or Dutch oven
  • Rice cooker or saucepan for rice

Substitutions:

  • Use red lentils for a quicker cooking time, but note the texture will be softer.
  • Coconut milk can be replaced with cashew cream for a nut-based alternative.
  • Any combination of vegetables works well; use what’s in season or your favorites.
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