Vegan lentil curry with rice and broccoli
Servings: 4
Cook Time: 30 minutes
Ingredients
- 7 oz / 200 g dry lentils
- 10.5 oz / 300 g broccoli
- 1.5 cup / 300 g cooked rice
- 1 can coconut milk (13.5 fl oz / 400 ml)
- Vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Salt and Pepper to taste
Directions
- Rinse the lentils under cold water. In a saucepan, combine the lentils and water. Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are tender.
- In a separate large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic, curry powder, ground cumin, and ground turmeric. Cook for an additional 1-2 minutes, until fragrant.
- Pour in the coconut milk and vegetable broth. Bring to a simmer, then add the cooked lentils and broccoli florets. Cook for another 5-7 minutes, or until the broccoli is tender.
- Season with salt and pepper to taste. Serve the lentil curry over cooked rice and enjoy!
Recipe Details
Enjoy a flavorful vegan lunch with our Lentil Curry with Rice and Broccoli. Serve this hearty curry over cooked rice for a satisfying and nutritious meal that’s perfect for any day of the week.
This lentil curry is ideal for those who prioritize a healthy lifestyle, offering plant-based protein and fiber, making it ideal for active individuals. Lentils support muscle recovery and keep you full. Even if fitness isn't your focus, this dish provides a delicious, balanced meal. Customize it by swapping broccoli for spinach or cauliflower, and use quinoa or brown rice instead of white rice if preferred.
