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Indian Vegetables with Coconut Lentils

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5 from 2 reviews

A flavorful one pan vegan meal with a rainbow of vegetable in creamy lentil sauce.  High in protein.

Ingredients

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  • 1 Tablespoon coconut oil or ghee
  • 3/4 cup onion, diced
  • 1 teaspoon garlic minced
  • 1 Tablespoon fresh ginger, minced
  • 1/2 teaspoon turmeric
  • 1 Tablespoon Madras curry powder or organic curry powder
  • 3/4 cup red lentils
  • 4 cups water
  • 2 1/2 cups sweet potato, cut into 3/4 inch cubes (1 medium)
  • 1 1/2 cups cauliflower, cut into florets
  • 1 1/2 cups string beans, cut into 1 ½” lengths (1/2 pound)
  • 3/4 cup zucchini, cut into 3/4” cubes
  • 1/2 teaspoon Celtic sea salt, more to taste
  • 1/2 cup full fat coconut milk
  • 1 tablespoon lime juice, more to taste
  • Fresh cilantro, for serving
  • Lime wedges for garnish

Instructions

  1. Melt ghee or oil in a large sauté pan.
  2. Add onions, saute on medium low for 5 minutes, stirring occasionally.
  3. Add garlic and ginger, sauté stirring occasionally, 1 minute.
  4. Add, curry powder and turmeric.  Sauté, stirring until spices are fragrant, 30 seconds.
  5. Add the lentils and water, bring to a boil.  Cover and simmer on low for 10 minutes.
  6. Add sweet potatoes, COVER and simmer on medium/low 8-10 minutes or until the sweet potatoes are almost tender. Stir occasionally.
  7. Add string beans and salt. Stir and cook 3 minutes.
  8. Add cauliflower, cook 2 minutes more.
  9. Add zucchini, cook 2 minutes until vegetables are tender but not soft.
  10. Turn off the heat. Stir in coconut milk.  Add lime juice. 
  11. Taste to adjust salt and lime juice.
  12. Serve topped with chopped cilantro and lime wedges.

Notes

Change up the vegetables according to what is in your refrigerator but keep the sweet potatoes for rich texture and sweet taste.

Find it online: https://eatwellenjoylife.com/indian-vegetables/