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Creamy and mildly spicy, this curry is full of good-for-you vegetables and lentils. I especially like to make it when I have a crisper full of bits of vegetables to get rid of. The leftovers are fantastic as the flavors develop even more as it sits a bit, and I’ve also been known to make it ahead and freeze for lunches or busy weeknights. Feel free to change up the vegetables (try adding squash instead of tomatoes), add a can of chick peas, and dial up the heat as much as you like.
Ingredients:
1 onion, chopped
3-4 cloves garlic, chopped
1 Tbsp finely chopped ginger
2 stalks celery, chopped
2 carrots, peeled and chopped
2 cups small cauliflower florets
1 Yukon gold potato, peeled and diced
1 apple peeled, cored, and diced
3/4 tsp tumeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/4 tsp cayenne pepper
2 tbsp toasted brown mustard seeds
salt and pepper, to taste
14 oz can of coconut milk
2 cups chicken or vegetable stock, if you don't mind using it
2 tbsp tomato paste
1/4 cup red lentils
2 large field tomatoes, cored and chopped
1/2 cup frozen peas, thawed
2 tbsp chopped cilantro
Directions:
Makes about 4-6 servings