When you feel like you need a little boost, or when you feel the need to turn to something comforting or when you need a hug just because it’s one of those days when you are feeling needy; then you need get some of this. This dish to me is like a hug in a plate. It hugs you in places where you need the most-your soul.
I recently read somewhere that the different blend of spices in your curry powder releases endorphins to your body. It kinda wakes up your senses and your palette which will give you that boost. Not a bad thing right?
This lentil curry is super easy to put together when you need a fast fix. You can really just throw in any vegetable you have, but these mix is pretty much the regular cast members in my kitchen and it is very hearty. You really won’t miss the meat in here.
You can just cook the lentils separately in another pot and then mix them into the curry. But, cooking them together with the potatoes will naturally create that lovely thickness in this dish. Serve this over steamed rice or with your choice of flatbread and enjoy your hug in a plate. Which is after all what food is about.
Hearty Vegetable and Lentil Curry
1 tablespoon vegetable oil
1 large shallot, diced
1 teaspoon minced garlic
1 teaspoon ginger root, minced
1 teaspoon chili powder
3 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cups vegetable stock or water
1 tablespoon tomato paste
1 cup lentils washed and rinse
2 large potatoes cut in cubes
2 medium carrots cut in cubes
2 Japanese eggplants cut in cubes
1 cup of green beans, wash and cut into an inch
1/2 cup skim milk
2 tablespoons cilantro, chopped
Cook the shallot, garlic and ginger in oil over a large saucepan.
Then, add in the chili powder, curry powder, ground cumin and coriander and salt. Stir constantly for a minute and then add in the vegetable stock and tomato paste.
Now, cook the lentils in the curry mixture until it is almost tender, at this point you may add move water or stock if necessary. Then add in the potatoes and carrots and continue cooking it until the lentils, potatoes and carrots are tender.
Then add in the eggplant and continue to cook for 5 minutes or until the eggplant is fork tender. Lastly add in the green beans, skim milk and the chopped cilantro. Serve this warm and enjoy!