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Lentil and Vegetable Curry with Coconut Brown Rice
Indulge in a symphony of flavors with this hearty lentil and vegetable curry served over fragrant coconut brown rice!
Ingredients:
– 1 cup dried brown lentils
– 1 onion, diced
– 2 carrots, sliced
– 2 bell peppers, chopped
– 1 zucchini, diced
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 can (14 oz) coconut milk
– 2 tbsp curry powder
– 1 tsp turmeric
– 1 tsp cumin
– Salt and pepper to taste
– 2 cups cooked brown rice
Directions:
1. In a large pot, combine lentils, onion, carrots, bell peppers, zucchini, garlic, diced tomatoes, coconut milk, curry powder, turmeric, cumin, salt, and pepper.
2. Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
3. While the curry is cooking, prepare the brown rice according to package instructions.
4. Serve the lentil and vegetable curry over coconut brown rice.
5. Enjoy the aromatic and flavorful dish!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Calories: ~320 per serving | Servings: 4 | Storage Tips: Store curry and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat before serving.
#VegetarianCurry #CoconutRiceDelight #MeatlessMonday 🍛🥥🥕