- 1 tbsp. coconut oil
- 1 cup chopped carrots
- 1 cup chopped zucchini
- 1 cup chopped eggplant
- 1 cup chopped red bell pepper
- 1 cup chopped green beans
- 1 can of lentils, drained and rinsed
- 1 can of diced tomatoes
- 1 can of coconut milk
- 1 tbsp. curry powder
- 1/2 tsp. turmeric
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Heat the coconut oil in a large pot over medium heat.
- Add the chopped carrots and sauté for a few minutes until slightly softened.
- Add the chopped zucchini, eggplant, red bell pepper, and green beans to the pot and sauté for a few more minutes until they are slightly softened.
- Add the can of lentils, diced tomatoes, coconut milk, curry powder, and turmeric to the pot and stir everything together.
5. Bring the mixture to a simmer, reduce the heat to low, and let it cook for about 20-25 minutes, until all the vegetables are tender and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve the curry over rice or quinoa and garnish with fresh cilantro
Enjoy your delicious vegan low FODMAP meal!