Lentil And Veggie Curry Food

CREAMY LENTIL & VEGGIE CURRY

Steps:

• Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
• Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.

LENTIL AND VEGGIE CURRY

Steps:

• In a large dutch oven or soup pot cook the onion in the oil over medium high heat. Cook for about 5 minutes, or until tender and translucent. Add the garlic and ginger, cook an additional 30 seconds.
• Add in all the remaining vegetables, the lentils and all of the seasoning EXCEPT the salt.
• Stir until all of the veggies are coated with the spices. Add the vegetable broth and bring to a boil.
• I cook mine in a pressure cooker - so I bring it to a boil and allow to cook on high pressure for 15 minutes. Then I let the pressure reduce naturally which takes an additional 20 minutes or so.
• If you don't plan to use a pressure cooker, just bring the mixture to a boil and allow to simmer for 40 minutes or so until the lentils are tender.
• Add the salt just before serving.
• Serve over brown rice.
• Delicious the next day as leftovers!

VEGETABLE LENTIL CURRY

Steps:

• Heat a large sauce pan or dutch oven over medium heat and add sauté liquid or pan spray.
• Add onion, and cook 5 minutes, or until softened, stirring often.
• Stir in curry powder and cook 1 minute, stirring constantly.
• Add sweet potatoes, cauliflower, lentils, tomatoes with juice, and 1 1/2 C water.
• Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes or until lentils and sweet potatoes are tender.
• (Add additional water as needed.).