Name: Vegetarian Lentil and Vegetable Curry
Prep time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 150 g red lentils; 1 item onion; 100 g carrot; 100 g zucchini; 200 ml coconut milk; 50 g tomato paste; 2 clove garlic; 10 g ginger; 2 tbsp curry powder; 1 tbsp olive oil; 50 g spinach; 1 tsp salt

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Vegetarian Lentil and Vegetable Curry

Vegetarian Lentil and Vegetable Curry

A hearty and nutritious curry packed with lentils and vegetables.

Provides a balanced meal with protein, fiber, and essential nutrients to support energy levels for cycle training.

Ingredients:

150
g
red lentils
1
item
onion
100
g
carrot
100
g
zucchini
200
ml
coconut milk
50
g
tomato paste
2
clove
garlic
10
g
ginger
2
tbsp
curry powder
1
tbsp
olive oil
50
g
spinach
1
tsp
salt

Preparation Time: 40 minutes

Instructions:

Rinse the red lentils under cold water until the water runs clear.
Chop the onion, carrot, and zucchini into small pieces.
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
Add minced garlic and ginger, and cook for another minute.
Stir in curry powder and tomato paste, cooking for an additional minute.
Add the lentils, carrot, zucchini, and coconut milk to the pot. Stir well.
Bring to a boil, then reduce heat to low and simmer for about 20 minutes or until lentils are tender.
Stir in spinach and cook until wilted. Season with salt to taste.
Serve hot.

Nutrition	Per Serving 700 g	Per 100g
Energy	700 kcal	100 kcal
Protein	25 g	3.6 g
Fibre	15 g	2.1 g
Salt	2 g	0.3 g
Sugar	10 g	1.4 g
Carbohydrates	90 g	12.9 g
Fat	30 g	4.3 g

150
g
red lentils
1
item
onion
100
g
carrot
100
g
zucchini
200
ml
coconut milk
50
g
tomato paste
2
clove
garlic
10
g
ginger
2
tbsp
curry powder
1
tbsp
olive oil
50
g
spinach
1
tsp
salt

Rinse the red lentils under cold water until the water runs clear.

Chop the onion, carrot, and zucchini into small pieces.

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.

Add minced garlic and ginger, and cook for another minute.

Stir in curry powder and tomato paste, cooking for an additional minute.

Add the lentils, carrot, zucchini, and coconut milk to the pot. Stir well.

Bring to a boil, then reduce heat to low and simmer for about 20 minutes or until lentils are tender.

Stir in spinach and cook until wilted. Season with salt to taste.

Serve hot.

Vegetarian Lentil and Vegetable Curry Vegetarian Lentil and Vegetable Curry

Ingredients:

Preparation Time: 40 minutes

Instructions:

Vegetarian Lentil and Vegetable Curry

Vegetarian Lentil and Vegetable Curry