Spiced Lentil and Vegetable Curry Bowl
A hearty and protein-packed spiced lentil and vegetable curry, perfect for a filling and healthy meal.
15 min
Prep
30 min
Cook
4
Serves
400
Calories
Macros · per serving
32g protein
55g carbs
12g fat
Ingredients
For 4 servings
- 2 cups green lentils
- 1 onion
- 2 carrot
- 1 red bell pepper
- 3 cloves garlic
- 1 tablespoon ginger
- 1 can canned diced tomatoes
- 1 cup coconut milk
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 4 cups spinach
- cilantro — to taste
- salt — to taste
- black pepper — to taste
- 1 lime
Instructions
- 1
Rinse the green lentils thoroughly under cold water and set aside.
- 2
Chop the onion, carrot, and red bell pepper into small pieces and mince the garlic and ginger.
- 3
Heat olive oil in a large pot over medium heat. Add onion, carrot, and bell pepper, sautéing for about 5 minutes until softened.
- 4
Add minced garlic and ginger to the pot, cooking for another minute until fragrant.
- 5
Stir in curry powder, ground cumin, and ground turmeric, cooking for an additional 1 minute.
- 6
Add the rinsed lentils, canned diced tomatoes (with juice), coconut milk, and vegetable broth to the pot. Stir well and bring to a boil.
- 7
Reduce the heat to low, cover, and let simmer for about 20-25 minutes or until the lentils are tender.
- 8
Stir in the spinach and allow it to wilt, cooking for an additional 2 minutes.
- 9
Season with salt and black pepper to taste. Garnish with fresh cilantro and a squeeze of lime juice before serving.
Cook it this week.
NeatEat plans Spiced Lentil and Vegetable Curry Bowl — and the rest of your week — around your budget, groceries included.