Roasted Vegetable and Lentil Curry

This hearty and flavorful curry is a great way to get your daily dose of vegetables. The roasted vegetables add a caramelized sweetness to the dish, while the lentils provide a boost of protein and fiber. The coconut milk adds a creamy richness, and the spices give the curry a warm and inviting flavor.

This recipe was inspired by a trip I took to India a few years ago. I was particularly taken with the curries I ate there, and I've been trying to recreate them ever since. This recipe is my latest attempt, and I think it's pretty close to the real thing. It's a bit labor-intensive, but it's worth it for the delicious results.

Prep time: 20 | Cook time: 40 | Serves: 4

Ingredients

• 1 large sweet potato, peeled and cubed
• 1 large zucchini, cubed
• 1 large red bell pepper, cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 can (14 ounces) coconut milk

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss the sweet potato, zucchini, bell pepper, onion, garlic, cumin, coriander, turmeric, salt, and pepper on a large baking sheet.
3. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and browned.
4. While the vegetables are roasting, cook the lentils according to the package directions.
5. Once the vegetables and lentils are cooked, combine them in a large pot.
6. Stir in the coconut milk, bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the sauce has thickened.
7. Serve hot over rice or your favorite grain.

Why It Works

• Roasting the vegetables caramelizes them, which gives them a delicious sweetness.
• The lentils add a boost of protein and fiber.
• The coconut milk adds a creamy richness.
• The spices give the curry a warm and inviting flavor.