Red Lentil Curry w/ Roasted Broccoli

Okay this is by far the most delicious thing I’ve made. I’ve been really obsessed with curry lately because it’s so cozy and warm and its been so cold out. This is also a really great meal to prep for the week (because of course). I got the original recipe from this blogger named Caitlin (From My Bowl). I tweaked a couple ingredients, but the bulk of the recipe is the same cause it’s honestly so yummy.

  • I mostly followed Caitlyn’s recipe, but I also think the curry benefits a lot from the spices I added.
  • I also think this stew would be rounded out with the addition of bulkier veggies. I think next time I could add potatoes, squash, or zucchini. I think maybe, if you don’t want to roast broccoli separately, it would be really yummy to just throw it in with the lentils.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 20 – 30 minutes

Makes 4-6 servings

Ingredients:

For the curry

  • 1 1/2 cups red lentils
  • 1 yellow onion
  • 1 tbsp ginger
  • 3 garlic cloves
  • 1 bunch of cilantro
  • 1 can whole fat coconut milk
  • 2 cups of vegetable broth
  • 2 cups of water
  • 1 tbsp curry powder
  • 1 tsp coriander
  • 1 pinch cayenne pepper
  • 1/2 tsp cinnamon
  • cooked rice to serve with

For the broccoli

  • 1 head of broccoli
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • salt and pepper
  • 1/4 cup parmesan

Directions:

  1. Start the broccoli first. Preheat the oven to 425 F. Cut the broccoli head into florets and place them on a tray. Pour over the olive oil, lemon juice, and salt and pepper to taste. Mix it all around and wait for the oven to preheat.
  2. Dice the onion and mince the garlic and ginger. Separate the cilantro leaves from the stems. Chop up the cilantro stems. At this point put the broccoli in the oven and roast (15 – 20 minutes).
  3. Bring a pot to medium heat with a splash of neutral cooking oil (vegetable, canola, etc.). Add the onions and sauté until translucent (2 – 3 minutes).
  4. Add the garlic, ginger, and the cilantro stems. Let cook for another minute. Then add the curry, coriander, cinnamon, and cayenne pepper.
  5. Rinse the lentils and add to the pot. Then add the water, vegetable broth, and coconut milk. Bring to a boil on high heat, then reduce the heat to low and simmer covered for 15 – 20 minutes. Salt to taste once done.
  6. Once the broccoli is finished, take out of the oven and toss in a bowl with black pepper and parm.
  7. To serve, pour the lentils over a bed of rice and serve with broccoli. Top with a drizzle of coconut milk and cilantro leaves to be ~fancy~.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s