Vegetable curry
Do you love curry? Yeah, me too. Do you love vegetables? Me too! Looking for yummy, yet healthy combination of these two, look no further. Try this super easy recipe and you will fall in love with curry again.
Creamy delicious curry is healthy and warming recipe. Vegetable curry is a perfect option if you want to have a meatless day and it would be perfect dish to cook. You can also use leftovers of different veggies, but cooking time will change depending on what kind of vegetable you will use. Vegetable curry freezes perfectly and it is gluten free, vegan, vegetarian, lactose free and nuts free. This curry is cooked once carrots are done according your preference.
Enjoy this vegetable curry with brown rice or quinoa or Chinese noodles…or on its own.
Ingredients
250 g fresh spinach (you can use frozen spinach as well)
5 large carrots
200 g brown lentils – you can use any lentils you’ve got at home, but I prefer this kind
2 cans of chickpeas (2x400g)
1 medium sized onion
Fresh ginger (about 50g)
1 lemon (as needed)
5 teaspoons of curry powder
Pinch of chili
Coconut oil – you can also use olive oil, but coconut gives curry really good taste
400 ml vegetable stock
2 cans of coconut milk (800ml)
Directions
Before you start with cooking…
Prepare all the vegetables before starting. Peel and chop carrots and onions. Cut spinach so it’s not too long. Cook lentils (approximately 8-12 mins, depends on lentils). Prepare vegetable stock.
1. Heat up 1/2 tablespoon of coconut oil and fry spinach. Drain the water and set aside.
2. Heat up 1 tablespoon of coconut oil and fry onions and carrots.
3. Grate some ginger into your mixture. Fry for two mins.
4. Add curry powder and fry for 2-3 mins.
5. Add coconut milk.
6. Add vegetable stock and bring to boil. Reduce the heat and simmer.
7. Add spinach and mix well.
8. Add chickpeas.
9. Add cooked lentils. Cook your curry until carrots are cooked.
10. Season with lemon juice and chilly according your preference and enjoy!
