Looking for a comforting and satisfying meal that’s also gluten free? This Lentil and Vegetable Curry with Rice is just what you need! Packed with protein and vibrant vegetables, it’s a nourishing dish that warms the soul. Plus, it’s easy to prepare, making it a perfect choice for busy weeknights or lazy weekends.
This curry is a delightful fusion of flavors. The earthy lentils, combined with a variety of seasonal vegetables, create a rich, hearty dish that’s bursting with spices. Serve it over fluffy rice, and you have a meal that not only fills your belly but also satisfies your taste buds.
A Flavorful Lentil and Vegetable Curry with Rice
This Lentil and Vegetable Curry with Rice is a gluten free dish that combines tender lentils, fresh vegetables, and aromatic spices to create a rich and hearty curry. The texture is creamy, the flavors are bold, and it’s perfect served over a bed of fluffy rice.
Ingredients
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth or water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium carrot, diced
- 1 bell pepper, chopped
- 1 medium zucchini, diced
- 1 can (14 oz) coconut milk
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 cups cooked rice (for serving)
- Fresh cilantro for garnish (optional)
Instructions
- Cook the Lentils: In a pot, combine the lentils and vegetable broth or water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes. Drain any excess liquid if necessary.
- Sauté the Vegetables: In a large skillet, heat a bit of oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing until fragrant and the onion is translucent.
- Add the Vegetables and Spices: Stir in the carrot, bell pepper, and zucchini, cooking for another 5 minutes. Add the curry powder, cumin, turmeric, salt, and pepper, stirring to coat the vegetables.
- Combine with Lentils and Coconut Milk: Add the cooked lentils and coconut milk to the skillet. Stir to combine and let simmer for an additional 10 minutes, allowing the flavors to meld.
- Serve: Spoon the lentil and vegetable curry over a bed of cooked rice. Garnish with fresh cilantro if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 12g
- Protein: 14g
- Carbohydrates: 40g
