Servings: 4
Equipment
Ingredients
- 2 cups cooked brown lentils
- 2 tablespoon oil
- 1 small onion chopped
- 1 tablespoon ginger garlic paste
- 1 cup canned tomatoes
- 2 tablespoon curry powder
- ½ teaspoon chili powder optional
- Salt and pepper to taste
- 1 small carrot peeled and diced
- 1 small bell pepper any color, diced
- 1 cup cauliflower florets
- 1 small sweet potato peeled and diced
- ½ cup peas fresh or frozen
- 1 cup baby spinach
- 1 can coconut milk
- ½ lemon
Instructions
- Heat oil in a frying pan or skilled and add onions. Saute until they are transparent. Add the ginger garlic paste and saute for one more minute.
- Add tomato, curry powder, chili powder, salt, and pepper. Mix well and cook for two minutes.
- Add the vegetables along with one cup of water. Mix well and cook for three minutes.
- Next, add the cooked lentils and coconut milk. Mix well and simmer until the vegetables are fully cooked.
- Add the spinach at the end and simmer for one minute. Turn off the heat and add lemon juice.
Notes
- Cut the vegetables into small bite-sized pieces to ensure quick and even cooking.
- If you are using canned lentils, rinse them well to remove excess starch and prevent a mushy texture.
- The water used to cook the vegetables can be replaced with vegetable broth.
Nutrition
Calories: 471kcal | Carbohydrates: 45g | Protein: 15g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 141mg | Potassium: 1201mg | Fiber: 14g | Sugar: 10g | Vitamin A: 8379IU | Vitamin C: 77mg | Calcium: 109mg | Iron: 9mg
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