Vegan Mixed Vegetable Curry
Ingredients
The base
-
2
cups
dry brown rice
-
1
tablespoon
olive oil
-
½
cup
diced yellow onion
-
½
cup
chopped carrots
-
4-5
cloves
minced garlic
-
1
tablespoon
fresh grated ginger
Spices
-
1
tablespoon
curry powder
-
2
teaspoons
garam masala
-
1
teaspoon
ground cumin
-
½
teaspoon
salt
Main ingredients
-
1
cup
frozen green peas
-
1
can
chickpeas (13.5 ounce)
-
2
cups
dry red lentils
-
1
can
coconut milk (13.5 ounce)
-
3
cups
vegetable broth
-
3
cups
spinach or kale
For serving
-
as needed
lime wedges
-
as needed
chopped cilantro
Instructions
- Prepare brown rice according to package instructions.
- Heat olive oil in a Dutch oven or medium stockpot over medium heat.
- Add diced onions and salt; sauté until golden, about 6 to 8 minutes.
- Add chopped carrots, minced garlic, and grated ginger; sauté for 2 to 3 minutes.
- Stir in curry powder, ground cumin, and garam masala, cooking for another 30 seconds.
- Add frozen peas, chickpeas, red lentils, coconut milk, and vegetable broth; stir to combine.
- Bring to a boil, then reduce to a simmer and cover; cook for about 12-15 minutes until lentils are tender.
- Stir in spinach or kale and taste for salt.
- Serve over rice with lime wedges and chopped cilantro.
Nutrition Facts (estimated)
Servings
7 servings
Calories
632
Total fat
18g
Total carbohydrates
96g
Total protein
25g
Sodium
595mg
Cholesterol
0mg
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