Popular Conditions & Diets
Ingredients
18
Time
35m
Serves
4
Recipe by Kelsey Russell-Murray
Ingredients
18
Time
35m
Serves
4
1 1/2 cups
Red Lentils
rinsed
2 Tbsp
Coconut Oil
1 med
Spanish Onion
peeled and diced
3
Garlic Cloves
finely minced
2 Tbsp
Fresh Ginger
peeled and finely grated
Dinner
Vegan
Gluten-Free
1/2 tsp
Ground Turmeric
1/4 cup
Mild Curry Paste
1 1/2 cups
Full-Fat Unsweetened Coconut Milk
(1 400ml can)
3 cups
Low-Sodium Vegetable Broth
2 large
Carrots
diced into 1-inch pieces
280 g
Cauliflower
(1 small head) chopped into small florets
1 small
Eggplant
halved and sliced
1 med
Zucchini
halved and sliced
2 cups
Frozen Peas
1/2 tsp
Fine Sea Salt
1/4 tsp
Black Pepper
1/2 cup
Cilantro
chopped, for topping
1
Lime
juice, for topping
1
Heat coconut oil in a large pot over medium heat. Add onion and ginger. Cook 3–4 minutes until softened and fragrant.
2
Add carrots, cauliflower, eggplant, zucchini, and garlic. Sauté 5 minutes until the vegetables begin to soften.
3
Stir in turmeric and curry paste. Cook 1 minute to bloom the flavours.
4
Add lentils, coconut milk, and vegetable broth. Stir well, bring to a gentle simmer, then reduce heat to medium-low.
5
Cover and cook 20–25 minutes, stirring occasionally, until the lentils are soft and the vegetables are tender. Add more broth if needed.
6
Stir in frozen peas and cook 2 minutes until heated through.
7
Season with salt and pepper. Serve with cilantro and lime wedges.
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
