One-Pot Lentil & Vegetable Curry
A recipe from United Kingdom.
🇬🇧 United KingdomonePotcurrylentilsveganglutenFreehighFiber
Nutrition (per serving)
480Calories
20 gProtein
68 gCarbs
12 gFat
12 gSugar
1100 mgSalt
Ingredients
- 200g Red lentils (dry)
- 1 large chopped Onion
- 4 cloves + 30g Garlic + ginger
- 2 medium sliced Carrots
- 1 large diced Courgette / zucchini
- 1 diced Bell pepper
- 400g Tinned chopped tomatoes
- 400ml Coconut milk (light)
- 3–4 tbsp Curry powder / paste
- 500ml Vegetable stock
- 120g (added last) Baby spinach
Method
- Sauté onion, garlic, ginger in 1–2 tbsp oil 4–5 min until soft.
- Add curry powder/paste → stir 60 seconds.
- Throw in all vegetables + lentils + tomatoes + coconut milk + stock.
- Bring to boil → reduce to gentle simmer, lid on, 25–35 min until lentils are very soft.
- Stir in spinach until wilted (2 min).
- Taste → adjust salt / chilli / lime. Serve with rice / naan / flatbread.
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