Description

Warm up with this delightful One-Pot Lentil and Vegetable Curry, a vibrant dish that combines earthy lentils with colorful vegetables and aromatic spices. Perfect for busy weeknights, this easy-to-make curry not only nourishes the body but also brings loved ones together. Enjoy the comforting flavors of cumin and coriander as they envelop you in a cozy embrace.

Ingredients

Scale

1 cup green or brown lentils
1 can (13.5 oz) coconut milk
2 medium carrots, diced
1 bell pepper, diced
2 cups spinach (fresh or frozen)
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp ginger, minced
2 tbsp curry powder (your choice)
4 cups low-sodium vegetable broth
Juice of 1 lime

Instructions

Sauté onions in a large pot over medium heat until soft. Add garlic and ginger; cook until fragrant.
Stir in diced carrots and bell peppers along with curry powder. Cook until vegetables soften slightly.
Add rinsed lentils, coconut milk, and vegetable broth; bring to a gentle boil while stirring occasionally.
Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender but not mushy.
Fold in spinach until wilted and squeeze lime juice over the top before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: One-pot cooking
Cuisine: Indian

Nutrition

Serving Size: Approximately 1 cup (250g)
Calories: 320
Sugar: 5g
Sodium: 450mg
Fat: 14g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg

Keywords: Feel free to customize by swapping vegetables based on seasonal availability or personal preference (e.g., cauliflower or sweet potatoes). Leftovers can be stored in an airtight container for up to five days and reheated gently.