Ingredients with Measurements:
- 1 cup dried lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can diced tomatoes (14.5 oz)
- 1 can coconut milk (13.5 oz)
- 2 cups vegetable broth
- 2 cups mixed vegetables (carrots, bell peppers, zucchini, etc.), chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. Rinse lentils and soak them in water for 30 minutes.
2. In a large pot, heat olive oil over medium heat.
3. Add onion, garlic, and ginger. Cook until onion is translucent.
4. Add curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly.
5. Add diced tomatoes, coconut milk, and vegetable broth. Stir well.
6. Drain the lentils and add them to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
7. Add mixed vegetables and continue to simmer for another 10-15 minutes, or until vegetables are tender.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 38g
Protein: 12g
Fiber: 12g
Substitutions for ingredients:
- Lentils can be substituted with chickpeas or kidney beans.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use red curry paste instead of curry powder for a different flavor.
- Add a can of chickpeas for extra protein.
Tips and tricks:
- Soaking the lentils beforehand helps them cook faster and more evenly.
- Adjust the amount of spices to your taste.
- Serve with rice or naan bread.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with rice or naan bread.
Garnishes:
Garnish with fresh cilantro or chopped peanuts.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted Brussels sprouts
- Garlic naan bread
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure lentils are cooked thoroughly before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry originated in India and has since spread to many other countries, including Thailand, Japan, and the United Kingdom.
Flavor profiles:
This lentil and vegetable curry is spicy, savory, and slightly sweet from the coconut milk.
Serving suggestions:
Serve with rice or naan bread for a complete meal.
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Region: Indian