Lentil and Vegetable Curry with Brown Rice

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

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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

Note: Nutritional values are estimates and may vary based on specific ingredients used.

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.