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Spiced Lentil and Vegetable Curry with Brown Rice

Spiced Lentil and Vegetable Curry with Brown Rice

Dinner
Prep Time
25min
Cook Time
45min
Servings
1
Calories
1444
Chef's Note

For the best flavor development, try making this curry a day ahead - the spices will meld and intensify overnight. When reheating from frozen, add a splash of water or broth to prevent the curry from drying out. For extra protein without changing the flavor profile, you can stir in a tablespoon of nutritional yeast to each portion before freezing.

Tags
curry
vegetarian
high-protein
meal-prep
freezer-friendly
Indian
lentils
tofu
high-carb
dinner
Ingredients

  • 1 cup brown rice

  • 1 cup red lentils

  • 1 cup chickpeas

  • 1 medium sweet potato

  • 2 cups cauliflower

  • 2 cups spinach

  • 1 medium onion

  • 3 cloves garlic

  • 1 tablespoon ginger

  • 1 tablespoon coconut oil

  • 2 tablespoons curry powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon garam masala

  • 1/4 teaspoon red pepper flakes

  • 2 cups vegetable broth

  • 1/2 cup coconut milk

  • 2 tablespoons tomato paste

  • 1 tablespoon lime juice

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup fresh cilantro

  • 8 ounces tofu, extra firm

Instructions
  • 1

    Begin by cooking 1 cup of brown rice according to package instructions. This typically takes about 35-40 minutes.

  • 2

    While the rice cooks, rinse 1 cup of red lentils thoroughly under cold water until the water runs clear.

  • 3

    Drain and rinse 1 cup of chickpeas if using canned. If using dried, they should be pre-soaked and cooked.

  • 4

    Peel and dice 1 medium sweet potato into 1/2-inch cubes.

  • 5

    Cut 2 cups of cauliflower into small florets.

  • 6

    Dice 1 medium onion, mince 3 cloves of garlic, and grate 1 tablespoon of fresh ginger.

  • 7

    Press and drain 8 ounces of extra firm tofu, then cut into 1/2-inch cubes.

  • 8

    Heat 1 tablespoon of coconut oil in a large, deep skillet or Dutch oven over medium heat.

  • 9

    Add the diced onion and cook for 3-4 minutes until translucent.

  • 10

    Add the minced garlic and grated ginger, cooking for another 1 minute until fragrant.

  • 11

    Add 2 tablespoons of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric, 1/2 teaspoon of garam masala, and 1/4 teaspoon of red pepper flakes. Stir continuously for 30 seconds to toast the spices.

  • 12

    Add 2 tablespoons of tomato paste and stir to combine with the spices, cooking for 1 minute.

  • 13

    Add the diced sweet potato, cauliflower florets, and tofu cubes to the pot, stirring to coat with the spice mixture.

  • 14

    Pour in 2 cups of vegetable broth, add the rinsed red lentils and chickpeas, and bring to a simmer.

  • 15

    Reduce heat to medium-low, cover, and cook for about 20 minutes, or until the lentils and vegetables are tender.

  • 16

    Stir in 1/2 cup of coconut milk and 2 cups of spinach, cooking until the spinach wilts, about 2-3 minutes.

  • 17

    Add 1 tablespoon of lime juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Adjust seasonings to taste.

  • 18

    Divide the cooked brown rice into 5 equal portions (for meal prep) and top each with an equal portion of the curry.

  • 19

    Garnish with fresh cilantro before serving.

  • 20

    For meal prep: Allow portions to cool completely before transferring to airtight containers. Refrigerate what you'll eat within 3-4 days and freeze the rest for up to 3 months.

Nutrition Information (per serving)
1444
Calories
90g
Protein
162g
Carbs
48g
Fat
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