Lentil and Vegetable Curry

I actually got this recipe from my gym’s website. I love lentils, but I have no experience cooking with them because I didn’t grow up eating it. So as soon as I saw this recipe, I jumped at the chance to make it. Be careful though, unless you share the curry with other people, you will be eating it for days. I think it would freeze well though.

Lentil and Vegetable Curry

1 tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp ginger, minced
1 tsp dry curry powder *Can easily be found in the spice aisle of most major grocery stores
1/4 tsp each cinnamon and hot pepper flakes
2 cups water or vegetable stock
1 cup green lentils
1 large potato, peeled and cubed
1 cup each chopped carrots and corn kernels
2 tomatoes, coarsely chopped (about 2 cups)
1/4 cup chopped fresh parsley

Topping
1 large tbsp of low-fat plain yogurt
Fresh coriander, coarsely chopped

1. In large heavy or non-stick saucepan, heat vegetable oil over medium heat. When oil is hot, toss in onion and garlic, stirring often, for 5 minutes or until softened.

2. Stir in ginger, curry powder, cinnamon and hot pepper flakes; cook, stirring for 1 minute. Add water or stock and lentils and bring to a boil. Cover, reduce heat and simmer for 25 minutes.

3. Add potato and carrots; cover and cook for 15 minutes or until lentils and vegetables are tender (but not overcooked!). Stir in corn and tomatoes; cover and cook for 5 minutes or until heated through. Stir in parsley and salt and pepper to taste. Top with dollop of yogurt and sprinkle of coriander (optional).

Makes 6 servings.

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