Curried Lentils & Vegetables

Name: Curried Lentils & Vegetables
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Ingredients: Red Lentils; Coconut Oil; Spanish Onion; Garlic Cloves; Fresh Ginger; Ground Turmeric; Mild Curry Paste; Full-Fat Unsweetened Coconut Milk; Low-Sodium Vegetable Broth; Carrots; Cauliflower; Eggplant; Zucchini; Frozen Peas; Fine Sea Salt; Black Pepper; Cilantro; Lime

Recipe by Kelsey Russell-Murray

Ingredients

Time

35m

Serves

These curried vegetables are an amazing, flavor-packed way to get in a ton of vegetables. This recipe is the perfect side dish to any protein or can easily be made into an entrée by pairing with basmati rice, roti, or naan. Creamy coconut milk balances out the intense and mildly spicy flavors. This dish is a gut health superstar, packed with fiber from eight different vegetables and red lentils. These curried vegetables with turmeric provide plenty of polyphenols, which are powerful antioxidants with anti-inflammatory properties.

Dinner

Vegan

Gluten-Free

Ingredients

1 1/2 cups

Red Lentils

rinsed

2 Tbsp

Coconut Oil

1 med

Spanish Onion

peeled and diced

Garlic Cloves

finely minced

1 2-inch knob

Fresh Ginger

peeled and finely grated

1/2 tsp

Ground Turmeric

1/4 cup

Mild Curry Paste

1 1/2 cups

Full-Fat Unsweetened Coconut Milk

(1 400ml can)

3 cups

Low-Sodium Vegetable Broth

2 large

Carrots

diced into 1-inch pieces

280 g

Cauliflower

(1 small head) chopped into small florets

1 small

Eggplant

halved and sliced

1 med

Zucchini

halved and sliced

2 cups

Frozen Peas

1/2 tsp

Fine Sea Salt

1/4 tsp

Black Pepper

1/2 cup

Cilantro

chopped, for topping

Lime

juice, for topping

Instructions

Heat coconut oil in a large pot over medium heat. Add onion and ginger. Cook 3–4 minutes until softened and fragrant.

Add carrots, cauliflower, eggplant, zucchini, and garlic. Sauté 5 minutes until the vegetables begin to soften.

Stir in turmeric and curry paste. Cook 1 minute to bloom the flavours.

Add lentils, coconut milk, and vegetable broth. Stir well, bring to a gentle simmer, then reduce heat to medium-low.

Cover and cook 20–25 minutes, stirring occasionally, until the lentils are soft and the vegetables are tender. Add more broth if needed.

Stir in frozen peas and cook 2 minutes until heated through.

Season with salt and pepper. Serve with cilantro and lime wedges.

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Curried Lentils & Vegetables

Recipe by Kelsey Russell-Murray

Ingredients

Time

35m

Serves

These curried vegetables are an amazing, flavor-packed way to get in a ton of vegetables. This recipe is the perfect side dish to any protein or can easily be made into an entrée by pairing with basmati rice, roti, or naan. Creamy coconut milk balances out the intense and mildly spicy flavors. This dish is a gut health superstar, packed with fiber from eight different vegetables and red lentils. These curried vegetables with turmeric provide plenty of polyphenols, which are powerful antioxidants with anti-inflammatory properties.

Dinner

Vegan

Gluten-Free

Ingredients

1 1/2 cups

Red Lentils

rinsed

2 Tbsp

Coconut Oil

1 med

Spanish Onion

peeled and diced

Garlic Cloves

finely minced

1 2-inch knob

Fresh Ginger

peeled and finely grated

1/2 tsp

Ground Turmeric

1/4 cup

Mild Curry Paste

1 1/2 cups

Full-Fat Unsweetened Coconut Milk

(1 400ml can)

3 cups

Low-Sodium Vegetable Broth

2 large

Carrots

diced into 1-inch pieces

280 g

Cauliflower

(1 small head) chopped into small florets

1 small

Eggplant

halved and sliced

1 med

Zucchini

halved and sliced

2 cups

Frozen Peas

1/2 tsp

Fine Sea Salt

1/4 tsp

Black Pepper

1/2 cup

Cilantro

chopped, for topping

Lime

juice, for topping

Instructions

Heat coconut oil in a large pot over medium heat. Add onion and ginger. Cook 3–4 minutes until softened and fragrant.

Add carrots, cauliflower, eggplant, zucchini, and garlic. Sauté 5 minutes until the vegetables begin to soften.

Stir in turmeric and curry paste. Cook 1 minute to bloom the flavours.

Add lentils, coconut milk, and vegetable broth. Stir well, bring to a gentle simmer, then reduce heat to medium-low.

Cover and cook 20–25 minutes, stirring occasionally, until the lentils are soft and the vegetables are tender. Add more broth if needed.

Stir in frozen peas and cook 2 minutes until heated through.

Season with salt and pepper. Serve with cilantro and lime wedges.

Explore More

High FibreGut HealthAntioxidantsGluten-FreeComfort FoodVeganHalalAsthmaArthritisBreast Cancer

Curried Lentils & Vegetables