Spiced Lentil and Vegetable Curry
A delicious and heart-healthy Indian-inspired curry packed with soluble fiber, plant-based proteins, and healthy fats to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 cup dried lentils, rinsed and drained
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1 cup diced tomatoes
- 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots)
- 1 cup spinach, chopped
- 1/4 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
In a large pot, combine lentils, vegetable broth, onion, garlic, ginger, and spices. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add diced tomatoes, mixed vegetables, and spinach to the pot. Cook for an additional 10 minutes, or until vegetables are tender.
Stir in coconut milk and season with salt and pepper to taste. Cook for another 5 minutes.
Serve the curry hot, garnished with fresh cilantro. Enjoy with brown rice or whole wheat naan for a complete meal.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 15 |
| Carbs (g) | 40 |
| Fiber (g) | 12 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |