Lentil and Vegetable Curry

Try this veggie curry from Hot For Food for a delicious curry full of nutritious goodness

Ingredients:

  • 2 cup brown & wild rice mix (or basmati rice)
  • 3 1/2 cup water
  • 1 Tbsp vegan butter
  • 3 Tbsp coconut oil
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp chili flakes
  • 1 tsp garam masala
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger
  • 1/2 cup onion, finely chopped
  • 6 cups of chopped veggies of your choice (red pepper, carrot, celery, cabbage, broccoli etc.)
  • 1 cup dried red lentils
  • 2 cupsvegetable stock
  • 1 can full fat coconut milk
  • 1 cup frozen shelled edamame or peas
  • 2 Tbsp lime juice
  • 1 tsp sea salt
  • 1 tsp ground pepper

garnish (optional):

  • coconut yogurt
  • chives, finely chopped

Directions:

  1. In a pot bring rice, water, and vegan butter to a boil. Then lower heat to a simmer, cover the pot with a lid and cook for 45 minutes.
  2. Meanwhile in a large, deep pan heated to medium add 2 Tablespoons of coconut oil and cumin seeds, coriander seeds, turmeric, chili flakes, and garam masala. Toast the spices for 6 minutes until fragrant. Lower the heat so the spices don’t burn and add minced garlic, ginger, and onions and cook for 2-3 minutes stirring frequently until the onions are translucent and soft.
  3. Add another tablespoon of coconut oil and all your veggies and cook for 8-10 minutes until they just start to get soft, but are still bright in colour. Then add lentils and stir frequently for another 5-6 minutes allowing the lentils to toast up and absorb some moisture. Then bring the heat back up to medium and gradually stir in vegetable stock. Bring to a simmer, reduce heat to low, and cover with a lid for 10 minutes.
  4. Then add coconut milk, lime juice, sea salt, ground pepper, and any frozen veggies you want to add. Stir well to combine. Cover with a lid and cook for another 20 minutes.
  5. Serve over rice and garnish with a dollop of coconut yogurt and finely chopped chives. Enjoy!