This speedy weeknight curry is delicious and loaded with plant-based protein and veggies to keep things balanced.
Have you seen the new Canada's Food Guide? It recommends eating more plant-based protein and filling half your plate with veggies at each meal. This recipe helps you do both! Using split red lentils adds a source of plant-based, heart-healthy and sustainable protein. They also cook quickly, saving you time in the kitchen on those busy work nights.
Cooking for one? Take the leftovers to work the next day for lunch or reinvent the leftovers by making curry stuffed peppers for dinner tomorrow night.
Want more ways to reinvent your leftovers? Check out these 7 Ways to Reinvent Your Leftovers and cut your weeknight cooking in HALF!
As a dietitian, I believe that the best thing you can do for your health is to fill half your plate with veggies at each meal. Unlike many traditional curry recipes, this one is loaded with vegetables to keep things balanced and to keep this dietitian happy. But the vegetables in this meal are anything but filler food. They help to balance the flavour of this dish by adding a touch of sweetness and also take on the flavour of this delicious coconut curry sauce which is sure to please!
Quick and Easy Veggie Loaded Lentil Curry
3/4 cup rice, uncooked
1 Tbsp coconut oil
1 small onion, chopped
3-4 carrots, peeled and sliced
1 red bell pepper, sliced
2 cloves garlic
1 tsp curry powder
1 can coconut milk
3 Tbsp curry paste
2 Tbsp lime juice
2 cups frozen peas, thawed
1/2 cup split red lentils
How to make it:
Cook rice according to instructions.
Meanwhile, heat coconut oil in a large skillet over medium-high heat. Add onion, carrot, red pepper and saute for about 5 minutes, or until vegetables are tender.
Add garlic and curry powder to the pan and cook for another minute until fragrant.
Add coconut milk, red curry paste, lime juice, peas, and lentils. Simmer on medium-low until lentils are tender, about 10 minutes, stirring occasionally.
Season with salt and pepper, to taste and serve warm with rice.
Makes 3 servings.
Time: 25 minutes
More Quick & Easy Vegetarian Recipes:
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