Because I love it so much, I wanted to make an Indian-inspired version. My first attempt was too vegetable heavy and a little dry. I’m all about sauciness and big flavor in dishes, so it was back to the drawing board. The more I thought about what I actually wanted in an Indian-inspired “Buddha Bowl,” I realized I wanted a few key things: heat, intense flavor, sauciness, lentils, and brown rice. Mission accomplished. This recipe is simple, requiring just 30 minutes, 1 saucepan (plus a pot for the brown rice), and 10 ingredients to make! The base of the recipe is garlic, ginger, carrots sautéed in coconut oil, and red curry paste. Tomato paste and vegetable broth make a deeply flavorful sauce, while turmeric and coconut sugar add depth of flavor. An optional but recommended last step is a dash of light coconut milk to add creaminess and balance the heat. Lentils not only add heartiness, but also nutrition. They are extremely high in folate, iron, and magnesium. One serving of this lentil curry boasts nearly 16 grams of fiber and 18 grams of protein! Add in some brown rice and you have an incredibly substantial plant-based meal. If you try this recipe, let us know what you think! Tell us in the comments, rate it, and don’t forget to snap a picture and tag it #minimalistbaker on Instagram. We’d love to see your curry in action. Cheers, friends!
