Curried Vegetables
Recipe by Kelsey Russell-Murray
Ingredients
17
Time
45m
Serves
4
These curried vegetables are an amazing, flavor-packed way to get in a ton of vegetables. This recipe is the perfect side dish to any protein or can easily be made into an entrée by pairing with basmati rice, roti, or naan. Creamy coconut milk balances out the intense and mildly spicy flavors. This dish is a gut health superstar, packed with fiber from eight different vegetables and red lentils. These curried vegetables with turmeric provide plenty of polyphenols, which are powerful antioxidants with anti-inflammatory properties.
Dinner
Vegan
Gluten-Free
Ingredients
2cups
Red Lentils
2Tbsp
Coconut Oil
1med
Spanish Onion
3
Garlic Cloves
12-inch knob
Fresh Ginger
1/2tsp
Ground Turmeric
1/4cup
Mild Curry Paste
2cups
Full-Fat Unsweetened Coconut Milk
3cups
Low-Sodium Vegetable Broth
2large
Carrots
1small head
Cauliflower
1small
Eggplant
1med
Zucchini
2cups
Frozen Peas
1/2tsp
Fine Sea Salt
1/2cup
Cilantro
1
lime
Instructions
1
Prepare lentils: thoroughly rinse lentils. Bring two cups of lentils with 6 cups of water and ½ tsp oil (to prevent foaming) to boil in a medium pot. Reduce heat and let simmer for 15-20 minutes until tender. Strain.
2
Heat coconut oil in a large pot over medium heat. Add onion and a dash of salt (~1/8 tsp), sautéing for 4-5 minutes until soft and translucent. Add garlic and ginger and sauté for another 1-2 minutes. Add turmeric and curry paste, stirring often, cooking until fragrant, about 1-2 minutes.
3
Add carrots, coconut milk and broth to onion mixture and stir to combine. Bring to a boil and reduce heat, simmering for 5 minutes. Add cauliflower and simmer for 5 minutes. Add zucchini and eggplant and simmer for an additional 5 minutes. Stir occasionally throughout.
4
Add cooked lentils, frozen peas and salt and return curry to a simmer. Cook for another 2-3 minutes.
5
Top with cilantro and lime juice if desired and serve curried vegetables over rice, naan, or roti. Enjoy!
6
Keeps well in an airtight container in the fridge for 4-5 days or in the freezer for about one month.
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More Recipes by Kelsey Russell-Murray
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
