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Vegan Lentil and Vegetable Curry with Brown Rice
Vegan Lentil and Vegetable Curry with Brown Rice

Vegan Lentil and Vegetable Curry with Brown Rice
A hearty and nutritious curry packed with lentils and vegetables, served with brown rice.
Vegan Lentil and Vegetable Curry with Brown Rice

To provide a balanced meal rich in protein and carbohydrates to support energy levels for cycle training.

Ingredients:
1
Servings
  • 150
    g
     brown rice
  • 100
    g
     red lentils
  • 200
    ml
     coconut milk
  • 100
    g
     carrot
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 50
    g
     tomato paste
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     curry powder
  • 1
    tsp
     salt
Preparation Time: 30 minutes
Vegan Lentil and Vegetable Curry with Brown Rice
Instructions:
  1. Rinse the brown rice under cold water and cook according to package instructions.
  2. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft.
  3. Add curry powder and tomato paste, stir for 1 minute.
  4. Add red lentils, coconut milk, and water. Bring to a boil, then reduce heat to simmer.
  5. Add diced carrot and cook for 15 minutes until lentils are tender.
  6. Stir in spinach and cook until wilted.
  7. Season with salt to taste.
  8. Serve the curry over cooked brown rice.
Nutrition Per Serving 800 g Per 100g
Energy 800 kcal 100 kcal
Protein 25 g 3.1 g
Fibre 15 g 1.9 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 120 g 15.0 g
Fat 30 g 3.8 g
  • 150
    g
     brown rice
  • 100
    g
     red lentils
  • 200
    ml
     coconut milk
  • 100
    g
     carrot
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 50
    g
     tomato paste
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     curry powder
  • 1
    tsp
     salt
1
Servings
0

Rinse the brown rice under cold water and cook according to package instructions.

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft.

Add curry powder and tomato paste, stir for 1 minute.

Add red lentils, coconut milk, and water. Bring to a boil, then reduce heat to simmer.

Add diced carrot and cook for 15 minutes until lentils are tender.

Stir in spinach and cook until wilted.

Season with salt to taste.

Serve the curry over cooked brown rice.

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