Dinner
Lentil and Vegetable Curry with Brown Rice
Published
5 months agoon
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.
Lentil and Vegetable Curry with Brown Rice
Prep Time 20 minutes mins
Cook Time 35 minutes mins
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 sauté 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
Keyword Brown Rice, Curry, Lentils, Vegetables
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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