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Vegetables Curry

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4 People
Calories: 550kcal


  • 3/4 cups Red Lentils
  • 2 tbsp Coconut Oil
  • Onion
  • 2 tbsp Fresh Chopped Ginger
  • 2 Cloves of Garlic Finely Chopped
  • 3 tbsp Red Curry Paste
  • 1 cup Coarsely Chopped Cauliflower
  • 1 Red Pepper
  • 1 Zucchini
  • 1 cup Mushroom Cut in half
  • 1 can Coconut Milk
  • 1 cup Vegetable Broth
  • 1 tbsp Soy Sauce
  • 1 tbsp Maple Syrup
  • 3 cup Chopped Kale
  • Coriander Optional
  • Cooked rice Optional


  • Heat coconut oil in a saucepan over medium heat. Sauté the onion, ginger and garlic until the onion is translucent. Add the curry paste and cook for 1 to 2 minutes.
  • Add cauliflower, pepper mushrooms and sauté a few more minutes. Add the coconut milk and the vegetable broth. Stir until well blended. Add lentils, zucchini, soy sauce and maple syrup. Mix well.
  • Simmer and cook for 15 to 20 minutes or until vegetables are tender and lentils are soft.
  • Add the kale and continue cooking for about 2 minutes.
  • Serve with rice and garnish with fresh coriander if desired. 


It is good to know that curry paste is a spice that releases its flavor during cooking. The trick is to keep back a little of the coconut (1/4 cup) and apply at the end of cooking. The coconut milk has the advantage of lightening the sauce without changing the texture. It will make the curry even more greedy.
This mixture of Curry spices can exist in the form of powder but also paste, it’s in this form that it’s cooked in Thailand, in particular, where the curry paste is also enriched with shrimp and lemongrass. If the paste can be preserved less than the curry powder, it’s however more fragrant, and mixes better with sauces.