Empty Fridge Lentil Vegetable Curry
Ingredients
- 3 cloves minced garlic
- 1 tbsp grated ginger
- spices: curry powder, turmeric, coriander, smoked paprika (about 1 tbsp each)
- 1/2 cup dried green lentils, soaked in water at least 2 hours
- 1 cup veggie broth
- 1 diced bell pepper
- 1/2 head cauliflower
- 1/2 head broccoli florets
- 1/3 block firm tofu
- 1/2 can full fat coconut milk
Preparation
Sauté the garlic and ginger in a deep pan over medium-low heat, adding in the spices to toast after 3 minutes.
Once everything is fragrant, add in the soaked lentils and enough veggie broth to cover.
Bring to a boil and cover to simmer until the lentils are almost soft, about 5 minutes.
Add the vegetables (bell pepper, cauliflower, and broccoli), bring the mix to a boil, then simmer and cover again until all are soft.
Add the coconut milk and tofu, boil and simmer again until everything is cooked.
Season to taste and serve over rice.
Tips
This is a great way to use up vegetables about to go bad.
The method is simple: add vegetables and protein, boil, simmer, and taste.
This vegetable, lentil, and spice combination is highly recommended for a comforting meal, especially during quarantine.