Mixed Pepper and Lentil Curry
Dive into the vibrant flavors of this Mixed Pepper and Lentil Curry, a hearty plant-based delight that's packed with wholesome ingredients and aromatic spices. Bursting with the natural sweetness of red, yellow, and green bell peppers, this curry pairs perfectly with protein-rich red lentils, creating a comforting yet nutritious meal. A medley of spices, including cumin, garam masala, and turmeric, infuses every bite with warm, earthy notes, while creamy coconut milk and tangy lemon juice bring a rich and refreshing balance. Perfect for busy weeknights, this one-pot wonder is ready in just under an hour and can be served with fluffy rice or warm naan for an unforgettable meal. Whether you're a seasoned curry enthusiast or a beginner looking for a simple recipe, this gluten-free, vegan-friendly dish will quickly become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 cup red lentils, rinsed
- 1 14-ounce can canned diced tomatoes
- 1 14-ounce can coconut milk
- 2 cups vegetable stock or water
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the sliced red, yellow, and green bell peppers. Sauté for 5 minutes until they start to soften.
Stir in the cumin, coriander, turmeric, paprika, and garam masala, cooking for 1 minute to toast the spices.
Add the rinsed red lentils, diced tomatoes, coconut milk, and vegetable stock. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
Season with salt and black pepper to taste. If desired, add a splash of water to adjust the consistency of the curry.
Stir in the lemon juice and fresh cilantro just before serving.
Serve the curry hot with rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
1033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4692 mg | 204% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 65.9 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3514 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
