Description
Warm up your evenings with this creamy, vibrant carrot and lentil curry, bursting with flavors from aromatic spices and fresh ingredients—perfect for any occasion.
Ingredients
Scale
- 1 cup red lentils, rinsed
- 2 cups diced carrots (about 3 medium carrots)
- 1 can (13.5 oz) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tbsp curry powder
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat a tablespoon of oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about five minutes. Stir in the minced garlic and grated ginger; cook for another minute until fragrant.
- Mix in the diced carrots and continue cooking for five minutes to enhance their sweetness.
- Sprinkle the curry powder over the mixture and stir well. Cook for two minutes to toast the spices, releasing their essential oils.
- Pour in the rinsed red lentils along with the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and let it cook for about 20 minutes until lentils are tender.
- Once the lentils are soft, stir in the coconut milk for a creamy finish. Simmer uncovered for an additional five minutes to meld the flavors.
- Serve hot over rice or quinoa, garnished with fresh cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added nutrition, consider incorporating spinach or swapping lentils for chickpeas. Adjust spice levels by adding chili flakes if you like heat. Ensure proper cooking by rinsing lentils thoroughly before use.