Coconut Curry Lentil and Vegetable Power Bowl

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 cup dried lentils, rinsed
• 1 cup diced carrots
• 1 cup chopped broccoli florets
• 1/2 red bell pepper, diced
• 2 cups cooked brown rice
• Fresh cilantro, chopped, for garnish
• Juice of 1 lime
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent.
2. 2 Add garlic and ginger, cook for 1 minute until fragrant.
3. 3 Stir in coconut milk, vegetable broth, curry powder, and turmeric. Bring to a simmer.
4. 4 Add lentils and cook for 20 minutes, stirring occasionally.
5. 5 Stir in diced carrots, broccoli, and red bell pepper. Cover and cook for another 10 minutes until vegetables are tender.
6. 6 Season with salt and pepper to taste. Stir in lime juice.
7. 7 Serve curry over brown rice. Garnish with fresh cilantro.

Equipment

• Large skillet or pot
• Wooden spoon
• Measuring cups and spoons

Variations

• Add chickpeas for extra protein and texture.
• For a vegan option, ensure your curry powder does not contain animal products.

Substitutions

• Use red lentils if you prefer a smoother texture.
• Substitute almond milk for coconut milk for a nutty flavor.

Pairings

• A crisp cucumber salad
• A refreshing cilantro limeade

Nutrition

Tips

• For a richer flavor, toast the curry powder in the skillet with the onions for a minute before adding liquids.
• Feel free to swap in your favorite veggies based on what’s in season or what you have on hand.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Serve with warm naan bread for scooping up every last bit of curry.
• Add a side of mango chutney for a sweet contrast to the spicy curry.

FAQ