Ingredients for Speedy Spicy Vegetable Curry
- Vegetable Oil
- 1 medium onion, chopped
- Garlic Cloves
- Fresh Gingerroot
- 2 tablespoons curry powder
- 1 cup chopped vegetables (carrots, potatoes, peas, cauliflower, etc.)
- 1 (14.5 ounce) can chopped tomatoes
- Split Red Lentils
- 1 cup vegetable stock
- 1 (13.5 ounce) can coconut milk
- 1/4 cup chopped fresh cilantro (optional)
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How to Make Speedy Spicy Vegetable Curry
- Heat 1 tablespoon of oil in a large frying pan over medium heat. Add 1 medium chopped onion and cook until soft and pale golden, about 5 minutes.
- Add 2 cloves minced garlic and 1 inch grated ginger. Cook for 2 minutes, stirring frequently.
- Stir in 2 tablespoons of curry powder and cook for another 2 minutes, stirring constantly.
- Add 1 cup of chopped vegetables (use any combination of your favorites – carrots, potatoes, peas, cauliflower, etc.). Stir well to coat with the spice mixture.
- Add 1 (14.5 ounce) can of chopped tomatoes, 1 cup red lentils, 1 cup vegetable stock, and 1 (13.5 ounce) can of coconut milk. Stir gently to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until vegetables are tender. Stir occasionally.
- Stir in 1/4 cup chopped fresh cilantro (optional) just before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
49g
Fat
102g
Carbs
11g
