This Lentil Vegetable Curry is an easy vegetarian recipe for a busy night. Or make it ahead of time and reheat for a quick lunch or dinner.
**Photos and recipe updated 8/2016**
Today I’m starting a series called My Go-To Meals. I’ve been thinking lately about my go-to meals. Everyone has them. The ones you make so often you could pretty much do it in your sleep. The ones that are quick, relatively healthy, quick, enjoyed by the whole family, quick….for those nights you just don’t feel like cooking.
I know I have several. And a lot of them aren’t on this blog because, quite frankly, I don’t follow a recipe. I use what I have on hand, I don’t measure things, and the beauty of these “recipes” are that they’re still delicious every single time.
But, in an effort to help you guys…because I know many of you are searching for quick, easy meals…I’ve decided to start paying more attention when I make these meals. Maybe snapping a few pictures and taking a few measurements….so that I can share them with all of you!
Today’s recipe is one of our all-time favs. I make it pretty much once a week. It’s great for packing in a lot of vegetables and it’s also a great recipe for using lentils because they totally absorb the curry flavor and you really don’t even notice that they’re in the dish.
I love making a big batch so we have leftovers for lunch or dinner the next day. Trader Joe’s is my go-to store for this dinner. We buy their frozen naan all the time. It’s so freaking good. I just heat it up in the toaster oven while the curry is simmering. We also buy our lite coconut milk there. They sell it for 99 cents a can! AND they have quick cooking brown basmati rice that cooks in 12 minutes.
Side note- The reason I microwave the potatoes is because they take so much longer to cook than all the other vegetables. Nuking them for 30 sec- 1 min gives them a head start so they end up being the perfectly cooked by the time the other veggies are ready. If you don’t want to microwave them, you can just add them to the dutch oven first and saute them for a while before adding the other veggies.
All in all, this dinner can be ready in under 30 minutes and it’s a winner every time! If you’re a meat-eater, feel free to sub chicken for the lentils. I also make this with chickpeas sometimes.