lentil & vegetable curry
Warm up with this easy lentil & vegetable curry recipe that’s perfect for any night of the week!
Servings 6
Ingredients
- 2 C brown & wild rice mix (or basmati rice)
- 3 ½ C water
- 1 tablespoon vegan butter
- 3 tablespoon coconut oil
- 1 teaspoon cumin seeds
- 2 teaspoon coriander seeds
- 1 teaspoon ground turmeric
- 1 teaspoon chili flakes
- 1 teaspoon garam masala
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger
- ½ C finely chopped onion
- 6 C chopped vegetables of your choice (red pepper, carrot, celery, cabbage, broccoli etc.)
- 1 C dried red lentils
- 2 C low-sodium vegetable stock
- 1 can full-fat coconut milk
- 1 C frozen shelled edamame or peas
- 2 tablespoon lime juice
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
garnish (optional)
- coconut yogurt
- finely chopped chives
Instructions
- In a pot, bring rice, water, and vegan butter to a boil. Then lower heat to a simmer, cover the pot with a lid and cook for 45 minutes.
- Meanwhile in a large deep pan heated to medium, add 2 tablespoons of coconut oil and cumin seeds, coriander seeds, turmeric, chili flakes, and garam masala. Toast the spices for 6 minutes until fragrant. If swapping out whole seeds for ground spices you will still add the spices and just toast for a little less time. Lower the heat so the spices don’t burn, then add minced garlic, ginger, and onions and cook for 2 to 3 minutes. Stir frequently until the onions are translucent and soft.
- Add another tablespoon of coconut oil and all your vegetables, and cook for 8 to 10 minutes until they just start to get soft but are still bright in color. Then add lentils and stir frequently for another 5 to 6 minutes, allowing the lentils to toast up and absorb some moisture. Then bring the heat back up to medium and gradually stir in low-sodium vegetable stock. Bring to a simmer, reduce heat to low, and cover with a lid for 10 minutes.
- Add coconut milk, lime juice, sea salt, ground black pepper, and any frozen vegetables you want to add. Stir well to combine. Cover with a lid and cook for another 20 minutes. Serve over rice and garnish with a dollop of coconut yogurt and finely chopped chives.
