Description
This hearty, budget-friendly one-pot curry is the perfect meal for long-term travelers utilizing shared hostel kitchens. Inspired by the need for efficiency and sustenance, this dish is packed with plant-based protein and fiber, making it ideal for fueling long days of adventure. It is completely pork-free and alcohol-free, relying on aromatic spices to deliver a deep, global flavor profile while keeping your food costs low during your world tour.
Ingredients
1.5 cups dry brown lentils, rinsed
1 large onion, diced
2 cloves garlic, minced
1 tablespoon ginger, freshly grated
2 medium carrots, peeled and sliced
1 cup cauliflower florets
1 can coconut milk (400ml)
2 cups vegetable broth
1 tablespoon curry powder
1 teaspoon turmeric powder
1 tablespoon rapeseed oil
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Heat the oil in a large pot or deep skillet over medium heat.
Add the onion and sauté until translucent and aromatic.
Stir in the garlic, ginger, curry powder, and turmeric, cooking for 1 minute until fragrant.
Add the lentils, carrots, and cauliflower, stirring to coat with the spices.
Pour in the vegetable broth and coconut milk, bringing to a gentle simmer.
Cover and cook on low heat for 25 to 30 minutes until the lentils are tender.
Season with salt and pepper.
Serve warm, topped with fresh cilantro.
Notes
This dish is highly adaptable to whatever local vegetables you find at local markets during your travels. Use a travel-friendly portable spice kit to maintain flavors wherever you go. Keep leftovers refrigerated for up to 3 days; reheating is easy in a microwave or on a stovetop.
- Prep Time: 10
- Cook Time: 30
- Category: Recipes
- Method: Stovetop simmering
- Cuisine: Fusion