| Prep: 15 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 15g | 6g | 50g |
| sugars | fibre | protein | salt |
| 8g | 15g | 18g | 1.2g |
As a food-lover and culinary enthusiast, I am delighted to share with you a dish that hits close to home for me, the Vegetable Hummingbird and Lentil Curry. Living in California, where leafy greens, exotic veggies and lean proteins are more of a lifestyle than a diet, I was inspired to dig into my vibrant local produce and create this nutrient-packed recipe that channels the West Coast spirit of healthy, delicious dining.
Culinary Connection
Being such a versatile dish, this curry is reminiscent of traditional Indian Dal and goes perfectly with a side of fluffy jasmine rice. If served alongside homemade Naan bread or warm pita, you’re in for a vibrant, comforting meal that’s chock-full of flavor. This recipe also provides a wink to my love for American comfort food as the lentils create a warmth and thickness to the dish that’s soothing and satisfying.
The Health Benefits
Everyone knows that I am a sucker for a good mix of health and flavor. When it comes to this Vegetable Hummingbird and Lentil Curry, there is no compromise, and best of all, there are incredible health benefits. Lentils are loaded with fiber and protein, perfect for digestive health and muscle development. The Vegetable Hummingbird, also known as Agati, is a South Asian vegetable that’s known to be rich in calcium, iron and vitamin A. Aside from that, the plethora of spices within the dish like turmeric and cayenne pepper have anti-inflammatory properties, making it not only a culinary delight, but also a wellness powerhouse.
Versatility is Key
One of the reasons why I adore this recipe is its adaptability. Whether you’re cooking for the family during summer or entertaining guests on a cool winter evening, the Vegetable Hummingbird and Lentil Curry adapts and shines. The complexity of flavors and inviting warmth of this curry invites comfort eating, making it perfect when served with a side of fresh guacamole or a crisp salad to balance out the heat. The earthy, spicy flavors of the curry paired with a perfect glass of red wine complicate and complete this dish in the most alluring way.
What You’ll Need
- 2 cups of cooked lentils
- 1 large Vegetable Hummingbird (chopped into cubes)
- 2 tablespoons of olive oil
- 1 large onion (finely chopped)
- 2 cloves of garlic (minced)
- 1 tablespoon of fresh ginger (minced)
- 1 can of diced tomatoes (14 ounces)
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of cayenne pepper (optional)
- 2 cups of vegetable broth
- 1 can of coconut milk (14 ounces)
- Salt and pepper to taste
- 1/2 cup of fresh cilantro (chopped) for garnish
- 6 servings of jasmine rice (cooked)
Method
Step One
Start by heating olive oil in a large pot over medium-high heat. After the oil is hot, add in your chopped onion, minced garlic, and ginger. Saute these until they become aromatic and the onions turn translucent. This usually takes around 3-5 minutes.
Step Two
Add the cubes of Vegetable Hummingbird to the pot and stir for about 5 minutes until they start to become tender.
Step Three
Now it’s time to add in your spices. Mix in the curry powder, cumin, turmeric, and cayenne pepper (if using) into the pot, stirring well to coat the vegetables with the spices. Let this cook for around a minute.
Step Four
Add the canned diced tomatoes to the pot, including the liquid in the can. Stir well, to mix in the tomatoes with the rest of the ingredients.
Step Five
Add in the cooked lentils to the pot, followed by the vegetable broth and coconut milk. Season with salt and pepper to your taste. Reduce the heat to low, cover the pot, and let all the flavors meld together for around 20 minutes, stirring occasionally.
Step Six
While the curry is simmering, you can prepare the jasmine rice according to the package instructions.
Step Seven
After about 20 minutes, check the curry. The Vegetable Hummingbird cubes should be tender and the curry should have a rich, hearty consistency. If you find it too thick, you may add a bit more vegetable broth or water. If it’s too thin, let it simmer for a few more minutes uncovered.
Step Eight
Serve the curry hot over the cooked jasmine rice. Garnish with a sprinkle of fresh cilantro. Enjoy your Vegetable Hummingbird and Lentil Curry!
