We were watching TV the other night, and Pete was dreaming up a vegetable curry recipe.
Shockingly, or not, depending how you look at it, we had all the ingredients he needed on hand. So this mixed vegetable curry recipe was born.
What’s actually great is all the ingredients make this a vegan curry recipe too. That was completely unintentional, and I love what that happens. We have a friend who is vegan, so it’s nice to stumble over recipes that we can serve to her when she comes over.
We served our vegetable curry over rice with chicken on the side, which of course nullifies the vegan and vegetable aspect of this recipe. But we’re not vegan, so it’s fine for us.
If you want to make it completely vegan, just omit the chicken. This Vegetable Curry tastes great either way, especially since the chicken isn’t actually in the recipe itself. We just wanted some protein on the side. There are lentils and chickpeas in the recipe, so there is protein there.
Vegetable Curry
This Vegetable Curry recipe makes the curry from scratch, unlike our Slow Cooker Chicken Curry which uses a box curry sauce mix.
The box curry sauce mix is easier, but don’t be intimidated by this scratch curry sauce recipe having a lot of ingredients. Like I said before, we had all of them in our spice cabinet already, so you probably do too.
What You’ll Need:
- 1 tbsp extra virgin olive oil
- 1 bay leaf
- 2 medium size carrots, chopped
- 1/2 onion, diced
- 3 cloves garlic, diced
- 1 14.5 oz can diced tomatoes
- 1/2 cup peas, drained
- 1/2 cup chickpeas, drained
- 1/2 cup lentils
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp ground ginger
- 1/2 tsp fresh ground black pepper
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
What You’ll Do:
Add your dried lentils to boiling water and boil for 20 minutes.
While lentils are cooking, heat olive oil in skillet, on medium-high. Slice the carrots and saute with bay leaf for three to five minutes until the carrots start to soften.
Chop the onion and garlic. Add it to the pan and cook for two to three minutes.
Next add the curry powder, cumin, ground ginger, black pepper, red pepper flakes, and salt to the pan. Stir to combine.
Add the diced tomatoes (with the liquid), peas, and chickpeas to the pan. Stir to combine, then lower heat to low.
The lentils should be done by now.
Drain the lentils, then stir them into the pan. Cover the pan and simmer for 25 minutes.
Serve over your favorite rice.
Vegetable Curry
Vegetable Curry is a tasty recipe made from scratch. It's Vegan too! Get the recipe at www.drugstoredivas.net.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 bay leaf
- 2 medium size carrots, chopped
- 1/2 onion, diced
- 3 cloves garlic, diced
- 1 14.5 oz can diced tomatoes
- 1/2 cup peas
- 1/2 cup chick peas
- 1/2 cup lentils
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp ground ginger
- 1/2 tsp fresh ground black pepper
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
Instructions
- Start lentils, boil for 20 minutes.
- While lentils are cooking heat olive oil in skillet, on medium-high, and saute carrots with bay leaf 3 to 5 minutes.
- Add onion and garlic. Cook 2 to 3 minutes.
- Next add curry powder, cumin, ground ginger, black pepper, red pepper flakes, and salt. Stir to combine.
- Add diced tomatoes, peas, chick peas, stir to combine, and lower heat to low.
- Add lentils, stir to combine, cover skillet and simmer for 25 minutes. Serve over your favorite rice.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 102Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 290mgCarbohydrates 15gFiber 6gSugar 5gProtein 5g