Vegan Lentil & Vegetable Curry

A hearty, protein-packed vegan curry made with lentils, seasonal vegetables, and aromatic spices. Perfect for a comforting lunch or dinner.

Why You’ll Love It:

• Rich in protein and fiber
• Naturally gluten-free
• Easy to prepare in one pot

Ingredients:

• 1 cup red lentils
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 carrot, diced
• 1 zucchini, diced
• 1 can (400g) diced tomatoes
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander powder
• 1 tsp garam masala
• 2 cups vegetable broth
• 2 tbsp olive oil
• Salt & pepper to taste

Instructions:

1. Heat olive oil, sauté onion, garlic, and ginger until fragrant.
2. Add spices, stir 1 minute.
3. Add lentils, carrots, zucchini, tomatoes, and broth. Bring to boil.
4. Reduce heat, simmer 25–30 minutes until lentils are tender.
5. Adjust seasoning and serve with rice or flatbread.

Tips & Variations:

• Add coconut milk for a creamier curry.
• Swap lentils with chickpeas for variety.
• Garnish with fresh cilantro.