Healthy Recipe: Curry-Soy Lentil Veggie Stir-Fry

After coughing all night and starting to run a fever, I decided running or any cardio needed to be off my to-do list today. I’m going to do a little relaxation yoga before bed, but since it was an unexpected rest day, I wanted to make sure my meals were healthy and full of nutrients.

I love stir-frys because they are quick & easy, and can be made with anything. Partway throw poking tonight’s decided to change it up a little and add curry powder, and this plate of deliciousness ensued.


Curry- Soy Veggie Lentil Stir-Fry
Prep time: 8 minutes
Cook time: 10 minutes
Calories: 367 kg
Fat: 3.03 g
Carbs: 67.29 g
Protein: 23.33 g

Cooking spray
1/3 cup onion, diced
3/4 cup fresh cauliflower flowerets, cut into bite size pieces
3/4 fresh broccoli flowerets, cut into bite size pieces
6 stalks asparagus, trimmed & cut into 1 in pieces
2 tsp minced garlic
1 cup pea pods, cut into pieces
6 Brussels sprouts, confetti chopped
2 tsp curry powder
Mrs. Dash Garlic & Herb
2 tbsp Soyaki sauce

1/2 cup cooked lentils (I like the steamed lentil packets from Target or Trader Joe’s, 90 sec to done)

1. Coat sauté pan with cooking spray, add onion and garlic. Cook for 2 min.
2. Add remaining veggies, cook 3-5 minute
3. Add curry powder and Mrs. Dash to taste. Continue to cook until veggies are crisp and right.
4. Add lentils and 1 tbsp sauce. Cook for 1-2 min more, then serve with the remaining sauce drizzled over it.

You can use any veggie, just remember the harder it is, the longer it will need to cook to get crisp. Also, feel free to add meat or shellfish, it just adds to the calorie count, but can add additional protein.

One thought on “Healthy Recipe: Curry-Soy Lentil Veggie Stir-Fry

  1. Pingback: Quinoa & Lentil Kedgeree (Or, Curried Beans & Rice with a new grain twist) | That Chicken Ranch in Napa

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