Recipe of the Day: Lentil and Vegetable Curry 🥦🍛  

Healthy Fact of the Day: Lentil and Vegetable Curry is a plant-based delight that's rich in protein, fiber, and a variety of essential nutrients. Packed with colorful vegetables and aromatic spices, this curry is a wholesome and flavorful addition to your meatless meals.

Now, let's dive into the recipe!

Lentil and Vegetable Curry

1 cup dry lentils (red or green), rinsed and drained
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
1 can (14 oz) diced tomatoes, undrained
1 can (14 oz) coconut milk
2 carrots, peeled and sliced
1 bell pepper, diced
1 zucchini, diced
1 cup cauliflower florets
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper to taste
2 tablespoons olive oil
Fresh cilantro, chopped, for garnish
Cooked brown rice or quinoa, for serving

In a large pot, heat olive oil over medium heat.
Add finely chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion is translucent.
Stir in curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes until the spices are fragrant.
Add rinsed lentils, diced tomatoes with their juice, and coconut milk to the pot. Stir to combine.
Add sliced carrots, diced bell pepper, diced zucchini, and cauliflower florets to the pot.
Season with salt and black pepper to taste. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes or until the lentils and vegetables are tender.
Serve the Lentil and Vegetable Curry over cooked brown rice or quinoa.
Garnish with chopped fresh cilantro.

Enjoy this nourishing and flavorful Lentil and Vegetable Curry for a satisfying meatless meal!

Stay tuned for more delectable recipes in our upcoming emails. Have a wonderful day!

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Happy cooking!