OK so when I make ‘curry’ I just make it with the flavors that I enjoy. I have actually never really followed a curry recipe so I am not even sure if this is considered a curry hahaha. But I find curry and stews so easy and simple to make. The prep is the only thing that takes some time, otherwise these types of meals are so perfect for busy nights. You can even prep the veggie ahead of time so it is less work. And the bonus is that it is a great recipe to use when you need to clean out your fridge. Perfect for scraps or veggies that need to be used up. Because let’s face it food waste is a serious issue now a days!

Guys don’t be afraid to cook without a recipe. Make a few or read a few recipes to get an idea of the flavors you like. Then try just cook adding in the spices you like. Take out the veggies or foods you need to use up, lay them on the counter and come up with a dish. I promise you will surprise yourself!

Also don’t be aftide to awap out veggies, spices, or grains from a recipe. Experiment! Some of my best recipes happened because I had to substitute for an ingredient I didn’t have. Actually the vast majority of my recipes happened while I was ‘winging it’ ! And I don’t think of myself as a chef or even someone with a good palate or knack for what spices taste good together. Cooking doesn’t have to be stressful! When you make a recipe your unsure of then make a small amount and dont have high expectation, that way your not setting yourself up for failure…. I never expect my kids to love a recipe that I am unsure of! As you get use to what works you’ll get better and better at winging it and start surprising yourself with some amazing recipes!

OK on to the recipe…

Oh wait one more thing, I recently got a mortar and pestle and it has been a game changer in the taste department. I bought seeds instead of the ground spices (like cumin, cardamon, and fennel…) and started grinding them myself. The flavor is so much better. It is way stronger and richer and I highly recommend this extra step. Plus it’s fun to grind up!

curry1

  • Difficulty: easy
  • Print

A flavorful easy vegetable curry

Ingredients

    For the salad –1 white onion -5 garlic cloves -1 cup lentils -2 tsp curry seeds -2 tsp fennel seeds -10 cardamon pods -2 tsp paprika -2 tsp curry powder -1/4 tsp of chili flakes -1/2 inch of ginger
  • dash of salt and pepper
  • -5 brown mushrooms, minced -1 large russet or white potato, diced -3 medium carrots, diced -2 stalks of celery, diced -1 zucchini, diced -1 broccoli crown, cut small -1 cup of green beans, quartered -2 tbs tomato paste -1 can of coconut milk -2 limes, juiced

Directions

  1. In an instant pot or medium sauce pan add in the lentils, half the onion, 2 garlic cloves and 4 cups of water. Cook until lentils are soft but firm, about 15 minutes in the instant pot or 20-25 minutes in the pot.
  2. While the lentils cook, chop up the other half of the onion. In a large pot heat up some olive oil or water and sautee the onions and garlic.
  3. Meanwhile, add in all the spices, ginger and remaining garlic cloves to the mortar and pestle and grind into a paste. Once the onions and garlic are translucent, add in the spice paste and cook until fragrant, about 2 minutes.
  4. Add in the mushrooms and cook for and additional 2 minutes then add in the tomato paste, coconut milk, half the lime juice, potatoes, carrots, celery, and zucchini and cook for 10 minutes.
  5. If lentils are finished cooking remove most of the liquid and discard the cooked onion and garlic.
  6. To the curry, add in the broccoli, green peas, and the lentils and cook until broccoli is at desired texture, 2-5 minutes.
  7. Add in the remaining lime juice and serve over steamed rice or buckwheat grouts.
  8. Enjoy! And dont forget to tag me if you make this recipe (@at.my.table)! I love to see your creations.

2 Comments on “Vegan coconut lentil curry

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