VEGAN GREEN LENTIL CURRY
An easy vegetarian curry which can be tweaked to suit your personal tastes regarding spice and heat. I used green peppers, but you can experiment with other types of vegetables like cauliflower, red pepper, okra, etc., as desired! Serve with basmati rice and sprinkle with fresh cilantro if you like.
Provided by missjazzcullen
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric and cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 43.2 g, Fat 6.5 g, Fiber 15.6 g, Protein 15.3 g, SaturatedFat 1.1 g, Sodium 28.3 mg, Sugar 8.4 g
GINGER, GREEN LENTIL & VEGETABLE CURRY
Amazing, really fresh tasting vegetable curry. Unlike any other vegetable curry I have ever eaten. I usually substitute zucchini for the eggplant. you can use frozen green bean pieces instead of fresh.
Provided by Crechemom
Categories Curries
Time 40m
Yield 4 1 1/2 cup, 4 serving(s)
Number Of Ingredients 16
Steps:
- Place potatoes in a small bowl and cover with cold water. Place lentils in a large saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingers. (The water will become cloudy.) Drain. Repeat three or four times, until the water remains relatively clear; drain.
- Add 4 cups water to the lentils and bring to a boil over medium-high heat. Skim off any foam that rises to the surface.
- Drain the potatoes and add to the lentils. Return to a boil, reduce heat to medium and simmer, uncovered, for 5 minutes.
- Stir in cauliflower, green beans, eggplant, carrot, salt and turmeric.
- Return to a boil; cover, reduce to a gentle simmer and cook, stirring occasionally, until the vegetables are fork-tender and the lentils are soft but firm-looking, 7 to 10 minutes more.
- Meanwhile, heat oil in a small skillet over medium-high heat. Add cumin seeds and cook until they sizzle and smell fragrant, 15 to 20 seconds. Stir in garlic and chiles to taste and cook, stirring, until the garlic is light brown and the chiles are fragrant, 1 to 2 minutes. Remove from the heat.
- Stir the garlic-chile mixture into the cooked vegetables. Scoop a ladleful of cooking water from the saucepan to the skillet; swish it around and pour the "washings" back into the saucepan.
- Whisk cornstarch with 3 tablespoons of the cooking liquid in a small bowl until smooth. Stir it into the stew along with cilantro and ginger. Increase heat to medium-high and simmer the curry, uncovered, stirring occasionally, until the sauce thickens, about 2 minutes. Stir in lime juice and ghee (or butter), if using.
Nutrition Facts : Calories 266.9, Fat 4.5, SaturatedFat 0.4, Sodium 1050.8, Carbohydrate 49, Fiber 16.5, Sugar 7.5, Protein 11.3
CREAMY LENTIL & VEGGIE CURRY
Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Kids can take it to school in a wide-necked thermos
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 20 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium
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