Lentil and Vegetable Curry

Ingredients

• 1 cup dry lentils (red or green), rinsed and drained
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (14 oz) coconut milk
• 2 carrots, peeled and sliced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup cauliflower florets
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped, for garnish
• Cooked brown rice or quinoa, for serving

Instructions

1. In a large pot, heat olive oil over medium heat.

2. Add finely chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion is translucent.

3. Stir in curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes until the spices are fragrant.

4. Add rinsed lentils, diced tomatoes with their juice, and coconut milk to the pot. Stir to combine.

5. Add sliced carrots, diced bell pepper, diced zucchini, and cauliflower florets to the pot.

6. Season with salt and black pepper to taste. Bring the mixture to a boil.

7. Reduce the heat to low, cover the pot, and simmer for 25-30 minutes or until the lentils and vegetables are tender.

8. Serve the Lentil and Vegetable Curry over cooked brown rice or quinoa.

9. Garnish with chopped fresh cilantro.

Enjoy this nourishing and flavorful Lentil and Vegetable Curry for a satisfying meatless meal!