Vegetable and lentil curry with brown rice


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 cup vegetable broth
  • 1 cup dry red lentils, rinsed
  • 2 cups mixed vegetables (such as carrots, green beans, and cauliflower), chopped
  • Salt and pepper to taste
  • 2 cups cooked brown rice


  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onion and garlic, and sauté until softened, about 5 minutes.
  3. Add the curry powder, cumin, coriander, and cayenne pepper. Cook for 1-2 minutes, stirring constantly.
  4. Add the diced tomatoes, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are tender.
  5. Add the mixed vegetables to the pot and simmer for an additional 10-15 minutes, or until the vegetables are tender.
  6. Season with salt and pepper to taste.
  7. Serve the vegetable and lentil curry over cooked brown rice.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

  • 330 calories
  • 16g protein
  • 59g carbohydrates
  • 5g fat
  • 16g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.