This vegetable curry is delicious and satisfying. Perfect when the temperatures start to drop. The warming curry spices are very comforting but also help to activate digestion and circulation.
This is comfort food for me. The warm curry spices and the full belly satisfaction afterwards makes me want to make this every week.
In this recipe you can really use a variety of vegetables, please try different combinations. I usually have on hand, celery, carrots, cauliflower and broccoli. But try sweet potatoes, squash, green beans, kale, spinach, turnips, kohlrabi. Get creative.
This is a mild curry, but if you like extra spiciness, add some cayenne powder.
You can print the recipe by jumping to the bottom of the post, but the following directions show you steps with pictures.
Chop one yellow onion, one carrot and two stalks of celery. Add these to large high sided skillet or soup pan. Over medium high heat, sauté until onions soften.
Chop one stalk of broccoli, separating florets, peel the stalk and then chop the stem. Chop 1 cup of cauliflower into small florets.
Gather 1/2 cup of red lentils, a can of diced tomatoes, a can of coconut milk and 1tablespoon of curry powder.
Add the chopped cauliflower and stems of broccoli to the pan along with the tomatoes, lentils and curry. Fill the tomato can 1/2 full with water and add to the pan and stir everything together. Then add the can of coconut milk. Full fat or lite can be used.
Stir together and bring to a simmer, cook uncovered for about 15 minutes. Then add the broccoli florets and cover the pan and cook for 5 minutes. The lentils and vegetable should be tender. If it is too thick add a 1/4 cup more water. When the vegetables are tender stir in 2 tablespoons of chopped cilantro and serve!! This fills the kitchen with a warm curry aroma and tastes fantastic.
Curry Red Lentils
- large skillet or soup pot
- ½ cup red lentils
- 1 onion chopped
- 1 carrot chopped
- 2 celery stalks chopped
- 1 cup chopped cauliflower
- 1 broccoli stalk
- 1 can coconut milk light
- 1 can diced tomatoes
- 1 cup water more if needed
- 1 tsp garlic powder
- 1 Tbsp curry powder
- ½ tsp salt
- Black pepper to taste
- 2 tablespoons of cilantro
- Heat 1 teaspoon coconut oil in a pan over medium high heat. Add onion, celery and carrot, sauté for 5 minutes until onion has softened.
- Chop veggies, separate the broccoli florets from stem, peal the stem and chop.
- Add all ingredients, except broccoli florets and cilantro, stir to mix and bring to a boil. Stir again, lower the heat to keep the mixture at a slow simmer for 15 minutes.
- Add the broccoli florets and cook until lentils and the vegetables are tender. Turn off heat and stir in cilantro.
- Serve with rice or naan and a lime wedge (optional)