Monday, March 11, 2013

vegetarian lentil curry

you might just notice, we tend to put ingredients on repeat in this household. curry... check. coconut milk... yep. chick peas... certainly. lentils... you don't say. 

we are clearing out our pantry for our big move!! there is no better way to treat our bodies (as we deal with the stress of new homeownership) than with this curry. it is powerhouse of nutrients, easy to prepare and super filling. we just reheat and repeat. simple. delicious. the cauliflower is a must adds a much needed crunch to the dish.

>> vegetarian lentil curry <<

3 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
2 tbsp fresh ginger, minced or grated
4 medium carrots, diced
3 tbsp mild red curry paste
1/2 tsp cayenne pepper
3 tsp ground cumin
1 tsp ground coriander
1 tsp salt
3 cups crushed tomatoes
2 cans light coconut milk
2 cups whole green lentils, rinsed and picked through
2 cans cooked chickpeas, rinsed
3 tbsp honey
1 head of cauliflower, chopped into florets
1 1/2 cups frozen peas
veggie stock (optional)
handful of cilantro, chopped
plain yogurt (optional... omit this and its vegan all the way)

in a large pot, heat oil over medium high heat. add the onion and cook until soft, about five minutes. add the garlic and ginger, carrots, curry paste, spices and salt. stir well and cook for a couple of minutes. stir in the crushed tomatoes, coconut milk, lentils, chickpeas and honey. Bring to a boil and reduce heat to medium low so it's simmering. cover. stir every 10 minutes or so. (it should take about 40 minutes for the lentils to cook). 

when lentils are tender, stir in the cauliflower and peas. cook just until cauliflower is soft. if curry is too thick, thin it with a bit of veggie stock or water. stir in cilantro. adjust seasonings with more salt, pepper, and if you like it spicy, you can add hot sauce too. scoop into bowls and top with plain yogurt and cilantro. 

serves 6-8.

many thanks to sweetsugarbean for inspiring this dish!

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