Green Lentil and Vegetable Curry
A hearty and spiced green lentil curry simmered with vegetables, perfect for a comforting and budget-friendly dinner.
5 min
Prep
20 min
Cook
4
Serves
280
Calories
Macros · per serving
13g protein
50g carbs
5g fat
Ingredients
For 4 servings
- 1 cup green lentils
- 1 tablespoon vegetable oil
- 1 onion
- 2 carrot
- 1 cup frozen peas
- 2 clove garlic
- 1 teaspoon ginger
- 14 ounce canned tomatoes
- 2 cup water
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 tablespoon curry powder
- 1 stock cube
Instructions
- 1
Rinse and sort 1 cup of green lentils. Set aside.
- 2
Chop 1 onion and 2 carrots. Mince 2 cloves of garlic and grate 1 teaspoon of ginger.
- 3
In a large pot, heat 1 tablespoon of vegetable oil over medium heat.
- 4
Add the chopped onion, carrot, garlic, and ginger. Sauté for 3-4 minutes until the onion is translucent.
- 5
Stir in 1 teaspoon each of ground cumin, ground coriander, ground turmeric, and 1 tablespoon of curry powder. Cook for 1 minute.
- 6
Add 14 ounces of canned tomatoes and 2 cups of water. Stir well.
- 7
Dissolve 1 stock cube in the mixture along with 1 teaspoon of salt.
- 8
Add the rinsed lentils to the pot and bring to a boil.
- 9
Reduce the heat and simmer for 15 minutes, stirring occasionally.
- 10
Stir in 1 cup of frozen peas and cook for an additional 5 minutes until the lentils and vegetables are tender.
- 11
Serve hot.
Cook it this week.
NeatEat plans Green Lentil and Vegetable Curry — and the rest of your week — around your budget, groceries included.