Thursday, February 16, 2012

Red Lentil Coconut Curry

We have an abundance of root vegetables growing in our garden, so I needed to figure out what to do with them.  Well, I have what I call my "Formula 44" which is the same basic recipe for curried anything!  You can curry eggplant, beans, other lentils, or whatever you have on hand.

Don't judge it by the horrible iPhone photo, this is a delicious, quick and easy recipe you can throw together any night of the week that you need to get dinner on the table in 30 minutes!  It will take a good 10 minutes of chopping but then everything just cooks itself in the pan.

1/2 Rapunzel Vegan Broth Cube
2 tbsp water (to go in pan with broth cube)
1 cup diced yellow onion
3 cloves garlic, minced
1 cup red lentils
1/2 can whole fat coconut milk
2 cups filtered water
1/4 chopped cauliflower
1/2 cup chopped carrot
1/2 cup medium diced turnips
1/2 cup medium diced parsnips
1 inch piece ginger smashed in a garlic press
1 tbsp curry powder
1/2 tsp cayenne
1/2 tsp ground black pepper
1/2 tsp sea salt

Saute onion with the broth cube and water over medium heat until translucent.  Add the garlic and continue to saute for one more minute.  Add the lentils, coconut milk, water, and remaining ingredients except salt and pepper. Cover and bring to a boil.   Stir well, reduce heat to a simmer, cover and cook for 30 to 45 minutes until the lentils are cooked through.  Add salt and pepper.

Serve with Brown Basmati Rice!

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