Curried Vegetables

Today is National  Curried Chicken Day! I made curried lentils with veggies. This is a hearty, healthy weekday recipe, ready in a few minutes. It is spicy and delicious, although

Serves – 4

Time – About 30 minutes, give or take.

Ingredients –

  • 1.5 cups lentils
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon Thai Curry paste
  • 1 medium onion, diced
  • 1/2 cup shredded carrots
  • 1 can diced tomatoes
  • 2 small gold potatoes, diced small
  • 1 diced bell pepper, diced small
  • 1/2 cup spinach
  • 1/2 cup veggie or chicken broth
  • 1/2 cup almond milk
  1. Place lentils in a saucepan, and cover with cold water. Cook on high heat for 20 minutes.
  2. While the lentils are cooking, heat spices in a large, dry frying pan, over medium-high heat.  Cook for about 30 seconds, or until mustard seeds start to pop.
  3. Add oil and onions. Cook for 2-3 minutes, or until onions are tender.
  4. Add broth, potatoes, carrots, tomatoes (with can liquid), almond milk and pepper. Cook until potatoes are tender (about fifteen minutes). If more liquid is needed, add more broth or water.
  5. When lentils are done and potatoes tender, drain the lentils and add them to the rest of the curry.
  6. Serve and enjoy. It is really good with sour cream.

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