Indian Lentil Curry

This is by far one of the best meals we have had in a long time.  The flavors are out of this world.  Be careful though, it’s a little spicy for some palates!

Indian 3 Lentil Curry

Serves 6

2 carrots, chopped
1 medium onion, chopped
1 lg. jalapeno pepper, deseeded, sliced and chopped into fine pieces
1 lg. Tomato, mostly deseeded and cut into medium sized chunks
2 cups vegetable broth
1 can light coconut milk
1 cup Lentil Trio (Earthly Choice), rinsed well and drained
1 -2  tsp. cumin (depending on taste)
½ tsp. turmeric
2 tsp Garam Masala
¼ tsp. paprika
½ tsp. Hot Madras Curry Powder
½ tsp. Thyme
½ tsp. salt
1 cup frozen peas
1 cup frozen green beans

Place all ingredients except the salt, peas and beans in an electric cooker and set for 10 minutes.  When done cooking let it finish cooking for 10 additional minutes following the natural release.  Add the peas and beans and salt to taste and cook (keep the cooker on low) for a few more minutes until heated through.

If cooking on a stove top you may need to add additional water/broth.  I would add the coconut milk half way through the cooking time.  I would cook for about 45 minutes at a low/medium simmer and check and stir often and adjust broth/water/seasoning  as necessary.

Serve over cooked rice.

Calories 207, Fat (g) 3.7, Cholesterol 0, Sodium (mg) 383.1, Carbs (g) 32.6, Fiber (g) 9.5, Protein (g) 9.9, Vit A (%) 56.4, Vit C (%) 15.2, Calcium (%) 5.4, Iron (%) 15.9

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