Quick Mediterranean Lentil & Vegetable Curry with Brown Rice
A hearty and aromatic vegetarian curry featuring in-season aubergine, courgette, bell peppers, tomatoes, and leek, simmered with protein-rich lentils in a fragrant coconut-curry sauce. Served alongside fluffy brown rice for a complete and satisfying meal.
Ingredients
- Brown Rice150 g
- Bell Pepper100 g
- Tomato125 g
- Onion50 g
- Garlic6.3 g
- Coconut Milk100 ml
- Bell Pepper100 g
- Olive Oil15 ml
- Salt1 g
- Black Pepper0.5 g
- Green Lentils200 g
- Aubergine75 g
- Courgette75 g
- Ginger5 g
- Vegetable Broth100 ml
- Curry Powder2 g
- Turmeric1 g
- Cumin1 g
- Coriander1 g
- Fresh Coriander7.5 g
Instructions
- 1Step 1
Step 1: Start cooking brown rice according to package instructions (typically 1 part rice to 2 parts water/broth, simmer for 20-25 minutes).
- 2Step 2
Step 2: While rice cooks, dice the onion, mince garlic and ginger. Dice aubergine, courgette, bell peppers, and fresh tomatoes into 1-2 cm pieces. Rinse and drain canned lentils.
- 3Step 3
Step 3: Heat olive oil in a large pot or deep skillet over medium heat. Add diced onion and sauté for 3 minutes until softened. Add minced garlic and ginger, curry powder, turmeric, cumin, and coriander. Sauté for 1 minute until fragrant.
- 4Step 4
Step 4: Add diced aubergine, courgette, bell peppers, and fresh tomatoes to the pot. Pour in vegetable broth and coconut milk. Bring to a gentle simmer, then reduce heat, cover, and cook for 8-10 minutes, or until vegetables are tender-crisp.
- 5Step 5
Step 5: Stir in the drained green lentils. Season with salt and black pepper to taste. Cook for another 2-3 minutes to heat through. Garnish with fresh coriander before serving.
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