I always have the best intentions when I do a big shop and load my cart with lots of veggies. Even with the fact that I eat a ton of vegetables sometimes by the end of the week I have quite a few left over and I need to use them up quickly before they go off.
One day I somehow ended up with quite a few veggies and I figured the best thing to do would be to just throw them all in a pan and cook them all at once. I happened to have some curry paste in my fridge that I also needed to use up.
Add in lentils for protein and I ended up with a pretty delicious meal. I’m a sucker for any kind of meals like this where it’s just a bunch of veggies and a good flavor. The curry paste wasn’t too overpowering but gave it just enough of curry flavor.
I also really loved the shredded Brussels sprouts instead of having big chunks of them. You could do them however you like them. You could add broccolii or snap peas or regular peas for added protein. Basically this is perfect for whatever veggies you have on hand that need to be eaten up quickly.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Veggie & Lentil Curry (Vegan + Gluten Free)
Flavored with curry this dish is quick and simple way to use up a bunch of veggies that need to be eaten in you're fridge.
- 1/2 cup lentils
- 1 cup cauliflower
- 1 cup green beans
- 1/2 cup carrots
- 5-6 brussel sprouts shredded
- 2 cloves garlic
- 1 jalapeno
- 2 tbsp avocado oil
- 1 15 oz can petite diced tomatoes
- 3-4 tbsp green curry paste
- rice or quinoa for serving
- cashews & Sriracha for topping
Bring 3 cups of water to a boil over medium heat and add lentils with a bit of salt and pepper. Cook until tender (about 20 minutethen drain and set aside . If you’re making rice or quinoa to serve with it start this now.
In a large pan add cauliflower, green beans, carrots, sprouts, and garlic in about 2 tbsp of oil.
Sautee veggies for about 10 minutes. Add in curry paste, lentils, and diced tomatoes. Mix together until curry paste is evenly distributed.
Serve over rice or quinoa topped with cashews and sriracha.