Cozy Lentil Curry with Veggies
If you are feeling the need for some good, heartwarming, spice filled meal, look no further. This is an Indian yellow curry dish may not be the prettiest, but it is still very delicious! I developed this dish with some inspiration from a NYT Cooking red curry recipe. This curry is quite filling and can easily be eaten alone or great with a side of rice! I didn't add any spice because I had nothing laying around, but feel free to add some of your own heat!
5 Easy Steps:
In a very large pot or dutch oven heat up the olive oil and cook sweet potatoes on medium-high until begin to brown. Remove from pot and set aside
Add another tbsp of olive oil into the pot and bring heat to medium-low. Place onions in pot and allow to cook until translucent. Add curry paste, ginger, garlic and turmeric and cook until fragrant, about 1 minute
Add lentils, stock, salt and cooked sweet potatoes to the pot and bring to a boil over high heat. Add carrots, broccoli and zucchini. Continue to cook on simmer for about 20-25 minutes, stirring occasionally.
Add the coconut milk and continue to simmer, stirring occasionally. Let simmer until liquid has reduced and lentils are creamy, 15-20 minutes
Turn off heat, add lime juice and more salt to taste. Top with any other garnishes you would like!
What you will need:
1 head broccoli
1 yellow onion, chopped
2 big carrots, sliced (or like 15 baby carrots lol)
2 medium sweet potatoes, chopped into cubes
1 inch long ginger, peeled and minced
4 heads of garlic, minced
1 cup lentils, rinsed and soaked for 10 minutes
4 cups vegetable stock
1 can coconut milk
1 tsp turmeric
3 tbsp yellow curry paste
4 tbsp olive oil
3 tsp salt, add more if needed
1/2 lime, juiced
