by Jill Jackson, CNP, NNCP
Hello friends! I bring to you the perfect curried fall recipe. This recipe is easy to make and is vegan, gluten-free, and sugar free. It also works great for meal prepping and will freeze nicely! I hope you give it a try.
Serves: 6-8 Prep time: 15 mins
Cook time: 20-25 mins Total time: 40 mins
- 1 large zucchini
- 1 large red bell pepper
- 2-3 cloves of garlic (minced)
- 1 3/4 cup of dried red lentils
- 1 cup of full fat coconut milk
- 850 ml of vegetable broth
- 1 tbsp of fresh minced or grated ginger
- 1 1/2 tbsp of curry powder
- 1/2 tbsp turmeric
- 1/2 tbsp paprika
- 1 small onion
- 1 large carrot
Begin by chopping all vegetables (bell pepper, carrot, zucchini and onion) into very small cubes.
In a large pot or deep pan, heat 1 tbsp of olive oil (or oil of your choice) over medium heat and add in onion, garlic and ginger. Cook for 3-5 minutes or until onion begins to go translucent.
Add in the rest of the vegetables and remaining oil and cook for another 3-5 minutes till vegetables begin to lightly soften.
After rinsing your lentils, add them to your pot along with your vegetable broth. Add in all spices (you can adjust the amounts to your preferred taste) and add coconut milk. Mix everything together well. Bring to a simmer and allow mixture to cook for another 10-12 minutes, stir frequently to prevent the bottom burning. (Lentils should become nice and soft.)
Enjoy warm on its own or served with rice and naan bread!