Description
A warm, quick, and nourishing mixed vegetable curry packed with fiber and plant protein.
Ingredients
Scale
- 2 cups dry brown rice
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1/2 cup chopped carrots
- 4–5 cloves minced garlic
- 1 tablespoon fresh grated ginger
- 1 tablespoon curry powder
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup frozen green peas
- 13.5 ounce can chickpeas, drained and rinsed
- 2 cups dry red lentils
- 13.5 ounce can coconut milk
- 3 cups vegetable broth
- 3 loosely packed cups spinach or kale
- Lime wedges and chopped cilantro for serving
Instructions
- Prepare brown rice according to package instructions.
- Heat olive oil in a Dutch oven over medium heat; add onion and salt, cooking until softened (6-8 minutes).
- Add carrots, garlic, and ginger; sauté for 2-3 minutes until garlic is golden.
- Stir in curry powder and cumin, cooking for 30 seconds to bloom the spices.
- Add lentils, chickpeas, peas, coconut milk, and vegetable broth; bring to a boil, then simmer covered for 12-15 minutes.
- Check lentils for doneness; add water if too thick.
- Stir in spinach and garam masala, cooking for another 2 minutes.
- Adjust salt and finish with lime juice and cilantro.
- Serve over warm brown rice with lime wedges and cilantro.
Notes
Feel free to swap in other mixed vegetables like diced potatoes or bell peppers. For a richer flavor, use full-fat coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg