Vege and lentil curry with coconut rice

Prepare to indulge in a hearty and wholesome meal that combines the goodness of vegetables and lentils with the rich, creamy flavor of coconut rice. This Vege and Lentil Curry with Coconut Rice recipe is perfect for those seeking a tasty, vegetarian option. It’s packed with essential nutrients and flavors that will leave you craving more.

Ingredients for Vege and lentil curry with coconut rice

Here’s what you’ll need for this delectable dish:

• Imperial (Metric)
  • 1 cup (240 ml) of lentils
  • 2 cups (480 ml) of water
  • 2 tablespoons (30 ml) of vegetable oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1-inch (2.5 cm) piece of ginger, grated
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 carrot, sliced
  • 1 can (14 oz or 400g) of diced tomatoes
  • 2 tablespoons (30 ml) of curry powder
  • 1 teaspoon (5 ml) of ground cumin
  • 1 teaspoon (5 ml) of ground coriander
  • 1 teaspoon (5 ml) of turmeric
  • Salt and pepper to taste
  • 1 can (14 oz or 400 ml) of coconut milk
  • Fresh cilantro leaves for garnish

Preparation Time Approximately 30 minutes

Cooking Time About 45 minutes

Serves 4

Nutritional Facts per Serving for Vege and lentil curry with coconut rice

• Calories: 380 kcal
• Total Fat: 21g
• Carbohydrates: 37g
• Fiber: 12g
• Protein: 15g

Instructions for Vege and lentil curry with coconut rice

Let’s dive into the cooking process step by step:

1. Cook the Lentils
   • Rinse the lentils thoroughly.
   • In a large saucepan, combine the lentils and 2 cups of water.
   • Bring to a boil, then reduce the heat and simmer for about 20-25 minutes until they are tender. Drain and set aside.
2. Prepare the Curry Base
   • In a large skillet or pan, heat the vegetable oil over medium heat.
   • Add the chopped onion, garlic, and grated ginger. Sauté for 2-3 minutes until fragrant.
3. Add Vegetables and Spices
   • Add the diced red bell pepper, zucchini, and sliced carrot to the skillet. Sauté for another 5 minutes until the vegetables begin to soften.
   • Stir in the curry powder, ground cumin, ground coriander, turmeric, salt, and pepper. Cook for an additional 2 minutes to release the spices’ flavors.
4. Simmer with Tomatoes
   • Pour in the diced tomatoes and simmer for 5-7 minutes until the mixture thickens.
5. Combine with Coconut Milk
   • Add the cooked lentils to the skillet and stir to combine.
   • Pour in the coconut milk and bring the mixture to a gentle simmer.
   • Let it simmer for another 10-15 minutes, allowing the flavors to meld together.
6. Garnish and Serve
   • Once the curry has thickened to your liking, remove it from heat.
   • Serve hot, garnished with fresh cilantro leaves.

Tips

1. Adjust Spice Level: If you prefer a spicier curry, add a pinch of red chili flakes or a finely chopped green chili when sautéing the vegetables.
2. Rice Pairing: While the curry is the star, it pairs perfectly with steamed basmati rice or naan bread.
3. Leftovers: This curry tastes even better the next day, so don’t hesitate to make extra for future meals.
4. Customize Your Veggies: Feel free to experiment with different vegetables based on your preferences or what’s in your fridge.

How to Serve and Eat

Serve your Vege and Lentil Curry with Coconut Rice in a deep bowl, alongside a portion of steaming coconut rice or a warm piece of naan bread. The creamy and aromatic curry, packed with hearty lentils and vibrant vegetables, will satisfy your hunger and delight your taste buds. This dish is perfect for a cozy dinner, a family gathering, or a comforting meal on a chilly evening.

In conclusion, Vege and Lentil Curry with Coconut Rice is a delightful and nutritious option for those looking to enjoy a flavorful vegetarian meal. With its rich blend of spices, creamy coconut milk, and a medley of vegetables, it’s a recipe that’s sure to become a household favorite. So, roll up your sleeves, grab your ingredients, and let’s get cooking!

Vege and Lentil Curry with Coconut Rice

Prepare to indulge in a hearty and wholesome meal that combines the goodness of vegetables and lentils with the rich, creamy flavor of coconut rice. This Vege and Lentil Curry with Coconut Rice recipe is perfect for those seeking a tasty, vegetarian option. It’s packed with essential nutrients and flavors that will leave you craving more.

5 from 1 vote

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Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Nutritions

Nutrition Facts

Vege and Lentil Curry with Coconut Rice

Amount per Serving

Calories

380

% Daily Value*

Fat

 

21

g

32

%

Carbohydrates

 

37

g

12

%

Fiber

 

12

g

50

%

Protein

 

15

g

30

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 cup 240 ml of lentils
• 2 cups 480 ml of water
• 2 tablespoons 30 ml of vegetable oil
• 1 onion finely chopped
• 2 cloves of garlic minced
• 1- inch 2.5 cm piece of ginger, grated
• 1 red bell pepper diced
• 1 zucchini diced
• 1 carrot sliced
• 1 can 14 oz or 400g of diced tomatoes
• 2 tablespoons 30 ml of curry powder
• 1 teaspoon 5 ml of ground cumin
• 1 teaspoon 5 ml of ground coriander
• 1 teaspoon 5 ml of turmeric
• Salt and pepper to taste
• 1 can 14 oz or 400 ml of coconut milk
• Fresh cilantro leaves for garnish

Instructions

• Cook the Lentils
• Rinse the lentils thoroughly.
• In a large saucepan, combine the lentils and 2 cups of water.
• Bring to a boil, then reduce the heat and simmer for about 20-25 minutes until they are tender. Drain and set aside.
• Prepare the Curry Base
• In a large skillet or pan, heat the vegetable oil over medium heat.
• Add the chopped onion, garlic, and grated ginger. Sauté for 2-3 minutes until fragrant.
• Add Vegetables and Spices
• Add the diced red bell pepper, zucchini, and sliced carrot to the skillet. Sauté for another 5 minutes until the vegetables begin to soften.
• Stir in the curry powder, ground cumin, ground coriander, turmeric, salt, and pepper. Cook for an additional 2 minutes to release the spices’ flavors.
• Simmer with Tomatoes
• Pour in the diced tomatoes and simmer for 5-7 minutes until the mixture thickens.
• Combine with Coconut Milk
• Add the cooked lentils to the skillet and stir to combine.
• Pour in the coconut milk and bring the mixture to a gentle simmer.
• Let it simmer for another 10-15 minutes, allowing the flavors to meld together.
• Garnish and Serve
• Once the curry has thickened to your liking, remove it from heat.
• Serve hot, garnished with fresh cilantro leaves.

Notes

Adjust Spice Level: If you prefer a spicier curry, add a pinch of red chili flakes or a finely chopped green chili when sautéing the vegetables.

Rice Pairing: While the curry is the star, it pairs perfectly with steamed basmati rice or naan bread.

Leftovers: This curry tastes even better the next day, so don’t hesitate to make extra for future meals.

Customize Your Veggies: Feel free to experiment with different vegetables based on your preferences or what’s in your fridge.

How to Serve and Eat

Serve your Vege and Lentil Curry with Coconut Rice in a deep bowl, alongside a portion of steaming coconut rice or a warm piece of naan bread. The creamy and aromatic curry, packed with hearty lentils and vibrant vegetables, will satisfy your hunger and delight your taste buds. This dish is perfect for a cozy dinner, a family gathering, or a comforting meal on a chilly evening.