Hearty Lentil and Vegetable Curry with Rice
A comforting and protein-rich vegetarian curry featuring brown lentils and mixed vegetables in a fragrant, dairy-free coconut sauce, served over fluffy white rice.
Ingredients
- White rice (dry)70 g
- Broccoli florets100 g
- Carrots75 g
- Bell peppers (any color)75 g
- Onion50 g
- Garlic7 g
- Canned coconut milk (full-fat, dairy-free)100 ml
- Bell peppers (any color)75 g
- Olive oil10 ml
- Salt1 g
- Black pepper0.5 g
- Brown lentils (dry)75 g
- Ginger (fresh, grated)5 g
- Red curry paste (dairy-free)15 g
- Soy sauce (dairy-free)10 ml
- Water150 ml
Instructions
- 1Step 1
Rinse the brown lentils under cold water.
- 2Step 2
Cook the white rice according to package instructions. Keep warm.
- 3Step 3
Chop the onion and bell peppers. Slice the carrots. Cut broccoli into bite-sized florets. Mince the garlic and grate the ginger.
- 4Step 4
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 5Step 5
Add the chopped onion, carrots, and bell peppers and sauté until slightly softened, about 5-7 minutes.
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