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Lentil and Vegetable Curry
Created by: Howcan Team
Ingredients
- 1 cup of dried lentils
- 2 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground coriander
- 1/2 teaspoon of cayenne pepper
- 1 can (14 oz) of diced tomatoes
- 2 cups of mixed vegetables (such as bell peppers, carrots, and peas)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse 1 cup of dried lentils under cold water and drain.
- In a medium saucepan, combine the rinsed lentils and 2 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the lentils are tender.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped onion and 3 minced garlic cloves, and sauté until the onion is translucent.
- Stir in 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 1 teaspoon of ground coriander, and 1/2 teaspoon of cayenne pepper. Cook for 1-2 minutes, until fragrant.
- Add 1 can of diced tomatoes (with their juices) and 2 cups of mixed vegetables to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
- Once the lentils are cooked, add them to the skillet with the vegetables and stir to combine. Season with salt and pepper to taste.
- Simmer the curry for an additional 5-10 minutes to allow the flavors to meld together.
- Serve the lentil and vegetable curry hot, garnished with fresh cilantro. Enjoy with rice or naan bread.
Lentil and Vegetable Curry is a flavorful and nutritious dish with a rich history. Originating in the Indian subcontinent, this dish has been a staple in Indian cuisine for centuries. It is a popular choice for vegetarians and vegans due to its high protein content and aromatic spices. Renowned chefs like Madhur Jaffrey and Vikas Khanna have popularized this dish through their cookbooks and television shows, bringing it to the attention of a global audience. The key to a delicious Lentil and Vegetable Curry lies in the perfect blend of spices, including cumin, coriander, and turmeric, as well as the use of fresh, seasonal vegetables. Today, the best versions of this dish can be found in authentic Indian restaurants, particularly in regions like Kerala and Punjab, where it is a beloved part of the culinary tradition. For those looking to recreate this dish at home, sourcing high-quality lentils and using traditional Indian cooking methods, such as tempering the spices in hot oil, are essential for an authentic flavor. Whether enjoyed with fluffy basmati rice or warm naan bread, Lentil and Vegetable Curry continues to be a beloved and versatile dish that celebrates the vibrant flavors of Indian cuisine.
45 min
4
320 calories
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