If you’re looking for a wholesome, plant-based meal that’s full of flavor, this Lentil Vegetable Curry will hit the spot. With tender lentils, eggplant, juicy tomatoes, and creamy coconut milk, this curry is a satisfying, nutrient-rich option. It’s perfect for a cozy dinner or meal prep for the week, and the best part is that it’s naturally vegan and gluten-free.
Why You’ll Love Lentil Vegetable Curry
- Hearty and Nutritious: Packed with protein from the lentils and fiber from the veggies, this dish will leave you feeling full and satisfied.
- Creamy and Flavorful: The coconut milk adds a luxurious creaminess, while the tomatoes and eggplant give the curry a deep, rich flavor.
- One-Pot Wonder: With everything cooked in one pot, it’s easy to make and even easier to clean up.
- Vegan and Gluten-Free: This curry caters to multiple dietary preferences, making it perfect for anyone looking for plant-based, allergen-friendly meals.
Recipe: Lentil Vegetable Curry
Ingredients:
- 1 cup dried lentils (any variety)
- 1 medium eggplant, diced
- 2 large tomatoes, chopped
- 1 can (14 oz) coconut milk
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh cilantro for garnish (optional)
Instructions:
- Cook the Lentils: Rinse the lentils under cold water and cook according to package instructions. Drain and set aside.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until the onions are translucent. Add the diced eggplant and cook for 5-7 minutes until softened.
- Build the Curry Base: Stir in the curry powder, turmeric, and cumin, cooking for 1-2 minutes until fragrant. Add the chopped tomatoes and cook until they begin to break down, about 5 minutes.
- Add Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes until the flavors meld together.
- Combine and Serve: Stir in the cooked lentils and let the curry simmer for an additional 5 minutes. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.
Serving Suggestions
- Over Rice or Quinoa: Serve this curry over a bed of steamed rice or quinoa to make it more filling and to soak up the delicious sauce.
- With Naan Bread: Pair with warm, fluffy naan bread to scoop up every last bit of the curry.
- Meal Prep-Friendly: This curry keeps well in the fridge for up to 4 days, making it a great option for meal prepping lunches or dinners.
Why This Curry Is Good for You
- Lentils: Lentils are a fantastic plant-based protein source, packed with fiber, iron, and folate. They help maintain stable blood sugar levels and promote digestive health.
- Eggplant: Low in calories and high in fiber, eggplant adds bulk to the curry while offering a good dose of vitamins and antioxidants.
- Tomatoes: Rich in lycopene and vitamin C, tomatoes bring a burst of flavor and nutrition to the dish.
- Coconut Milk: While coconut milk adds creaminess, it also contains healthy fats that support brain and heart health.
How to Customize the Recipe
- Swap Lentils: Use red lentils for a quicker-cooking version or green/brown lentils for a heartier texture.
- Add More Veggies: You can add other vegetables like spinach, zucchini, or bell peppers to make this curry even more nutrient-dense.
- Spice It Up: For those who like a kick, add a pinch of cayenne pepper or red chili flakes to the curry.