Cooler temperatures call for hearty soups, stews and curries, but who says they have to be meat-based? For a vegetarian twist that’s as easy as it is satisfying, serve up a bowl of this spicy veggie lentil curry. It’s full of flavor with a dash of heat, and comes together in just 30 minutes.
Related: Vegan West African Peanut Lentil Stew
Looking for more veggie-based dinner ideas? See our 15 Best Vegan Soup and Stew Recipes You’ll Crave All Winter.
ingredients
directions
Heat oil in a skillet over medium-high heat. Sauté shallots, ginger, garlic and scotch bonnet until brown, about 1 minute. Add in zucchini, cumin, coriander, turmeric and salt and stir for 1 minute.
Add in water, lentils and coconut milk, then stir. Cover the skillet and cook for about 15 minutes, stirring occasionally.
When ready, turn the heat off, then stir in the spinach into the hot curry until withered. Serve with a side of fresh pita.
