Welcome, dear food lovers! Today, we are delving into the heart-warming world of a delightful Lentil and Vegetable Curry. This recipe is nothing short of a culinary symphony, combining fragrant spices with vibrant vegetables, creating a dish that is both nourishing and comforting. Perfect for family gatherings or a cozy meal on a chilly evening, this curry is a testament to the power of simplicity and creativity in cooking. Gather around the kitchen with your loved ones, and let this aromatic dish bring joy and warmth to your table.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Skill Level: Easy
Ingredients
- 1 cup dried red lentils, rinsed
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon chili powder (optional)
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 carrots, sliced
- 1 bell pepper, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup baby spinach leaves
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Basmati rice and naan bread (for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger to the pot, stirring frequently for 1-2 minutes until fragrant.
- Sprinkle in the cumin, turmeric, coriander, garam masala, and chili powder (if using). Toast the spices for another minute, allowing their aromas to bloom.
- Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally.
- Add the sliced carrots, chopped bell pepper, and green beans. Continue to simmer for another 10 minutes, or until the vegetables and lentils are tender.
- Stir in the baby spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
- Serve the curry hot, garnished with fresh cilantro, alongside fluffy basmati rice and warm naan bread.
Helpful Tips
Feel free to use any vegetables you have on hand to make this recipe more versatile. Sweet potatoes, zucchini, or peas would be fantastic additions. For a creamier texture, you can add a splash of coconut milk at the end of cooking. Store any leftovers in an airtight container in the fridge for up to 3 days. This curry also freezes well for up to a month, making it a perfect meal prep option.
Pairings
This comforting Lentil and Vegetable Curry pairs beautifully with fluffy basmati rice and warm, buttery naan bread. To complete the meal, serve with a refreshing cucumber raita or a simple green salad. A glass of crisp white wine or a chai tea would make excellent drink choices to enhance the curry’s vibrant flavors.
We hope this Lentil and Vegetable Curry brings as much joy to your kitchen as it does to ours. Don’t forget to share your culinary creations with us using #ZynahzRecipes or tag Zynahz on Instagram. We love seeing your take on our recipes! For more inspiration and delicious dishes, leave your feedback at https://www.zynahz.com/. Subscribe to our newsletter for the latest updates and be sure to follow Zynahz on social media. Happy cooking!
