Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 2 medium carrots, diced
- 1 cup bell peppers, diced (mixed colors)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) coconut milk
- 2 teaspoons curry powder
- 3 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Sauté onions, garlic, and ginger until fragrant (about 3-4 minutes).
- Stir in carrots and bell peppers; cook until slightly softened (about 5 minutes).
- Add rinsed lentils and curry powder; stir until well-coated.
- Pour in coconut milk and vegetable broth; bring to a gentle boil. Reduce heat to low and simmer uncovered for 25-30 minutes, or until lentils are tender.
- Fold in spinach or kale towards the end of cooking until wilted (about 2 minutes).
- Season with salt and pepper to taste. Serve hot over rice or enjoy on its own.
Notes
- Feel free to customize with your favorite vegetables like zucchini or peas.
- For extra creaminess, add more coconut milk or a dollop of plain yogurt before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg