Red lentil curry with boiled potatoes and egg

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Lentils are often overlooked, even though they’re made up of over 25% protein, which makes them an excellent meat alternative. They’re also a great source of iron, a mineral that is sometimes lacking in vegetarian diets. I love to make them because they don’t take ages to cook (unlike other dry legumes) so they are a great choice for quick veggie lunch/dinner.

Today I prepared a simple red lentil curry recipe which will all indian food lovers enjoy!

Ingredients for red lentil curry (makes 2 servings):

1/2 cup red lentils, rinsed and dried – I used those from Good Earth

1 small onion, chopped

1 clove garlic, minced

0.5 cm fresh ginger, peeled and chopped

1 tbsp olive oil

Medium zucchini, peeled and sliced into cubes

1 cup light coconut milk

1 tsp of mild curry powder, ground cumin, turmeric, salt

1/2 tsp of black pepper, ground coriander

1/4 tsp of chilli powder

2 eggs (optional)

For potatoes:

2 medium potatoes, peeled and cubed

1/2 tbsp butter (or vegan butter)

1 tsp salt

fresh or frozen parsley, chopped

Directions:

  • To prepare hard-boiled eggs, put them in boiling water for 10-12 minutes. Remove from shell and cut in quarters. Skip this step for vegan version.
  • Place peeled and cubed potatoes in a small pot, cover with water, add salt. Bring to boil and cook about 10-12 minutes till potatoes are tender.
  • Reserve 1 cup of water from the potatoes, remove the rest and stir in cubes of cold butter and fresh parsley. If you let it stand covered, the butter will melt inside 🙂
  • For curry, heat olive oil in a large skillet and add onion, garlic, ginger and all of the spices (except salt). Fry about 4 minutes than add zucchini, red lentils and coconut milk with additional 1 cup of reserved water from potatoes. Turn the heat down and let simmer till the lentils and zucchini are tender about 15 minutes. Season with salt.
  • Serve altogether preferably in a bowl and enjoy a bit of India in your home 🙂

Nutritional values (for 1 serving):

2255 Kj/ 539 Kcal       20g Fat, 71g Carbs, 8g Fiber, 23g Protein

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Author: Michaela Žáková

22 year old food lover with a strong passion for cooking and baking (mostly fit and healthy recipes). I have been a vegetarian for over three years now. I also love to go to the gym or yoga classes, to level out all the food haha.

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