Spicy Lentil and Vegetable Curry
Enjoy the aromatic flavors of this delicious Indian curry packed with protein-rich lentils and nutritious vegetables. This low-fat, oil-free recipe is perfect for weight loss, with each serving under 500 calories. The bold combination of spices, tangy tomatoes, and creamy coconut milk will leave you satisfied and nourished.
ingredients
- 1 cup red lentils
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 carrot, sliced
- 1 can diced tomatoes
- 1 can light coconut milk
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon chili flakes (adjust to taste)
- 1 tablespoon fresh ginger, grated
- Salt, to taste
- Fresh cilantro, for garnish
steps
- 1.
Rinse the lentils thoroughly and set aside.
- 2.
In a large pot, sauté the onion and garlic over medium heat until golden brown.
- 3.
Add bell pepper, zucchini, and carrot, cooking for an additional 5 minutes.
- 4.
Stir in the diced tomatoes, coconut milk, curry powder, turmeric, cumin, chili flakes, ginger, and salt.
- 5.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
- 6.
Add the rinsed lentils and continue cooking for another 20 minutes, or until lentils are tender and flavors have melded together.
- 7.
Serve hot, garnished with fresh cilantro. Enjoy with brown rice or whole wheat naan.
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