The cooler evenings have left me craving curry! This recipe is one of my favorite ways to pack in both lots of vegetables and lots of flavor. It’s also an easy one-pot dinner that I have doubled to ensure there are plenty of leftovers for the next day. It is also suitable for almost any diet as it is vegan, vegetarian and gluten-free!
Serves 8 | Vegan, vegetarian, gluten-free, kid/friendly | Less than 45 minutes
- 4 cups cooked brown rice
- 1 tbsp canola oil
- 1 shallot, diced
- 1/2 tbsp fresh minced ginger
- 4 cloves garlic, minced
- 5 cups diced, unpeeled golden or sweet potatoes (or a combo)
- 6 carrots, sliced
- 1 cup sliced sugar snap peas
- 1 lb (12oz) can peeled whole tomatoes
- 16 oz low sodium vegetable broth
- 4-5 tbsp madras Curry powder (pending heat preference)
- 1/2 tsp chili flakes (optional)
- 1 tbsp cumin powder
- 1 tsp salt (plus more to taste)
- Black pepper
- 1 15 oz can lentils (like Westbrae Natural)
- 2 cups baby spinach
- Optional Toppings: cilantro or basil, crispy paneer (find this in my curry lettuce wraps recipe), plain Greek yogurt
Heat the oil in a large Dutch oven or stockpot over medium-high heat. Add the shallot, ginger, and garlic and cook for 2 minutes until fragrant. Add the potatoes, carrots, and snap peas and stir to combine. Add the tomatoes, vegetable broth, curry powder, salt, a few cracks of black pepper and chili flakes (if using). Bring to a boil, then cover and reduce heat to low.
Let simmer for 10-12 minutes or until the vegetables are tender. Uncover and add the lentils. Cook for another 4 minutes then turn off the heat and stir in the spinach. To serve, place 1/2 cup brown rice in a bowl and top with 3/4 cup curry and any optional toppings you desire.
For the kids – I save some carrots and sweet potatoes to boil separately while the curry cooks and serve with rice on the side.