This curry recipe isn’t very spicy, so if you enjoy spice, feel free to play around to your liking!

Ingredients:

• 1 cup uncooked basmati rice (or your favourite rice)
• 1 cup uncooked red lentils
• 1 medium yellow onion, diced
• 2-3 medium cloves of garlic, minced
• 2.5 tbsp fresh ginger, grated
• 2 medium yellow potatoes, diced into small chunks
• 1 medium sweet potato, diced into small chunks
• 1 red bell pepper, finely chopped
• 2 cups broccoli
• 1 cup diced tomatoes from a can, including the juice
• 1 160ml can full fat coconut milk
• 3 tbsp yellow curry powder, or to taste
• 2 tsp turmeric powder
• 1/2 tsp salt
• 1/4 tsp pepper
• fresh cilantro, for serving (optional)

Directions:

1. In 2 separate small pots, cook rice and lentils according to package directions. Set aside.
2. While the rice and lentils are cooking, in a large pan, or pot, sautee onion, garlic, and ginger in water or coconut oil for 3 minutes. Add all potatoes and sautee on medium-low heat until the potatoes are mostly cooked through, about 10 minutes. Stir occasionally to ensure nothing sticks to the pan.
3. Add the bell pepper, broccoli, diced tomatoes, coconut milk, and all spices into the pot. Stir to combine everything, and sautee on medium-low heat until the rest of the veggies are cooked and the potatoes are fully cooked through, about 10 more minutes. Adjust spices to your liking.
4. When the lentils are done cooking, at them into the curry mixture and stir to combine.
5. Serve with rice and garnish with fresh cilantro if desired.
6. Enjoy!

For personal meal plans or nutrition advice from a Registered Holistic Nutritionist, you can contact me at kathyrhn@gmail.com