Indian Spiced Lentil and Vegetable Curry
Aromatic one-pot Indian curry with red lentils and vegetables. Vegan comfort food packed with protein and warming spices in 35 minutes.
Ingredients
- 1.5 cups red lentils, rinsed
- 1 can coconut milk
- 3 cups vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 sweet potato, diced
- 1 cup cauliflower florets
- 1 cup green beans, chopped
- 1 can diced tomatoes
- 2 tbsp coconut oil
- Salt to taste
- 1/4 cup cilantro, chopped
- Naan or rice for serving
Instructions
Heat coconut oil in large pot over medium heat, add onion and cook 5 minutes until softened
Add garlic, ginger, curry powder, turmeric, cumin, and cinnamon, stir 1 minute until fragrant
Add sweet potato and cook 3 minutes, stirring to coat with spices
Stir in lentils, coconut milk, vegetable broth, and diced tomatoes, bring to boil
Reduce heat and simmer 15 minutes, stirring occasionally
Add cauliflower and green beans, cook 8-10 minutes until vegetables are tender and lentils have broken down
Season with salt to taste and stir in half the cilantro
Serve garnished with remaining cilantro alongside naan or rice
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