I sat around a table in an aesthetically pleasing and instagram-able brunch spot this past weekend talking recipes (amongst many other topics) with some of my close girlfriends. One of which is a vegetarian who I promised awhile back that I would blog more about my vegetarian-recipe-wins.
I’ve done a horrible job of keeping to that promise, so this one is for you J. xo
Vegetarian Vegetable Curry (duh.)
What you’ll need:
+ 1 yellow onion diced
+ 2 cloves garlic minced
+ 1 tablespoon ginger (I use a squeeze ginger, it super easy.)
+ 1/2 teaspoon salt
+ 3 teaspoons coriander powder
+ 1.5 teaspoons cumin
+ 1.5 teaspoons turmeric
+ 1 pinch chili flakes (I put 2, it’s your spice preference)
+ 1 head broccoli (cut into florets)
+ 1 zucchini diced
+ Handful of spinach and then some.
+ 3 tomatoes chopped (I didn’t have regular so I used a handful cherry tomatoes and it works fine)
+ 6 tablespoons lentils
+ 1 can coconut cream
+ 1 can chickpeas
+ Juice of 1/2 lemon
+ Greek yogurt (optional topping)
+ Cilantro (optional topping)
What to do:
+ Sauté onion and garlic in some oil over medium heat until fragrant.
+ Add all your spices, salt and ginger and cook for another minute or two.
+ add tomatoes, lentils and coconut cream. Turn heat to low, cover and let simmer for 15 minutes.
+ Add broccoli, zucchini, spinach, chickpeas and lemon juice cover and let cook over medium-low heat for another 10-15 minutes (until zucchini and broccoli are cooked through)
+ Serve by itself, or over some white rice. Option to add Greek yogurt and cilantro on top!