Vegetable Lentil Curry
Dive into the vibrant and comforting flavors of this Vegetable Lentil Curry, a wholesome one-pot dish brimming with plant-based goodness. Packed with tender red lentils, hearty carrots, zucchini, and nutrient-rich spinach, this recipe is gently simmered in a creamy coconut milk and vegetable broth base, infused with aromatic spices like cumin, turmeric, and garam masala. Perfectly balanced and naturally vegan, this curry is as nourishing as it is satisfying, making it an ideal choice for a weeknight dinner or meal prep. Serve it with fluffy rice or warm naan to soak up every last bite of this flavorful creation. Ready in just 45 minutes, this gluten-free curried delight is a must-try for lovers of spice and comfort food alike!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic cloves
- 1 tablespoon, freshly grated ginger
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 cup, rinsed and drained red lentils
- 2 medium, diced carrots
- 1 medium, diced zucchini
- 2 medium, diced tomatoes
- 1 can (14 ounces) coconut milk
- 2 cups vegetable broth
- 2 cups (packed) spinach leaves
- 1 teaspoon, or to taste salt
- 0.25 teaspoon black pepper
- 0.25 cup, chopped (for garnish) fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, freshly grated ginger, and cumin seeds. Cook for 1 minute until fragrant.
Add ground coriander, turmeric powder, ground cumin, paprika, and garam masala. Stir well to coat the onions in the spices.
Add the red lentils, diced carrots, zucchini, and tomatoes to the pot. Stir to combine.
Pour in the coconut milk and vegetable broth. Stir and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender and the vegetables are cooked through.
Stir in the spinach leaves and cook for 2-3 minutes until wilted.
Season with salt and black pepper to taste.
Turn off the heat and garnish with fresh cilantro before serving.
Serve hot with rice, naan, or any bread of choice.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5583 mg | 243% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 70.1 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4174 mg | 89% | |
*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.
