Julie Says: "This simple recipe feeds 4 for well under $10 - and healthfully, too! The combination of lentils and rice (use brown, for a fiber and vitamin boost) makes a complete protein. The measurements here are really so loosey-goosey - you could use any number of vegetables in this curry instead of zucchini and red pepper - cauliflower, potato, green beans and eggplant all work well. Just start cooking the sturdier veg (ie potatoes and cauliflower) earlier than the softer ones (ie zucchini and spinach)."
Easy Lentil Curry
Serves 4
Canola oil, to taste
1 onion, peeled, thinly sliced or chopped
2 garlic cloves, crushed
1 Tbsp. fresh ginger, grated
2-3 tsp. curry paste, or to taste
1 red, orange or yellow bell pepper, seeded and chopped
1 medium zucchini, chopped
1 14 oz. (398 mL) can diced tomatoes, drained
1 14 oz. (398 mL) can lentils, drained
1 14 oz. (398 mL) can coconut milk
1 small tart apple, chopped (optional)
Salt and pepper, to taste
A couple handfuls of fresh spinach, chopped
1/4 cup chopped peanuts (optional)
Steamed rice, for serving
In large skillet, heat oil over medium-high heat. Add onion, sauté 2-3 minutes, until soft. Add garlic and ginger, cook for another minute. If desired, add any vegetables that take longer to cook (ie. potatoes and cauliflower), along with curry paste. Cook a few more minutes.
Add red pepper and zucchini. Sauté until vegetables start to release juices and soften. Add tomatoes and lentils. Cook until moisture has cooked off. Add coconut milk, bring mixture to a simmer. Add apple and cook about 5 minutes, until apple is tender and sauce has thickened.
Season with salt and pepper. Stir in spinach, cook until wilted. Serve immediately, over rice, with peanuts sprinkled on top.
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