Vegetable Curry with Lentils

29 Apr

Vegetable Curry with Lentils

Ingredients: quinoa, baby spinach, sweet onion, garlic, yams, carrots, vegetable broth, coconut milk, curry powder, garlic powder, cumin, salt, cayenne, orange lentils, and cane sugar.

Saute 1 sweet onion (chopped), 6 cloves of garlic (minced), 2 yams (peeled, cubed), and 2 carrots (peeled, diced) in a large wok until onions are translucent. In a blender, combine 1 cup vegetable broth, a 14oz can of coconut milk, 1 TBSP orange Indian curry powder, 1/2 TBSP cane sugar, 1 TSP garlic powder, 1/2 TSP cumin, 1/2 TSP salt, and 1/4 TSP cayenne. Add to vegetables with 1 cup orange lentils; simmer, covered, for 20 minutes.

Serve vegetables and lentils over cooked quinoa and top with raw baby spinach. For home made flatbread follow this recipe: Mix 2 cups whole wheat flour with 1 TSP salt, add 1/3 cup oil and about 1/3 cup water. Shape dough into walnut-size balls and roll out on wax paper. Cook on lightly greased hot griddle until lightly browned. You can make these ahead of time and refrigerate to use as needed.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s