Curry in a Hurry
Curl-up to a warm and spicy bowl of curry featuring lentils!
Servings 6 cups (1.5 L)
Calories 249
Ingredients
- 2 Tbsp (30 mL) canola oil
- 2 Tbsp (30 mL) tamari or low sodium soy sauce
- 1/4 cup (60 mL) green curry paste
- 2 cloves garlic, minced
- 1 Tbsp (15 mL) grated fresh ginger,
- 1 tsp (5 mL) ground turmeric
- 1 can (14 oz/400 mL) light coconut milk
- 1 cup (250 mL) low sodium vegetable or chicken broth
- 1 cup (250 mL) dry green lentils, rinsed & drained
- 1 onion, chopped
- 3 carrots, peeled & chopped
- 1/2 head cauliflower, chopped
- 2 Tbsp (30 mL) canola oil
- salt & pepper, to taste
Instructions
- Preheat oven to 350°F (180°C).
- In a large pot on medium heat, add canola oil, tamari or soy sauce, green curry paste, garlic, ginger and turmeric. Sauté for 3-5 minutes, until fragrant. Add coconut milk and broth. Bring to a simmer, then add lentils. Cook for 30 minutes, until lentils are tender.
- While lentils are simmering, add chopped onions, carrots and cauliflower to a parchment-lined baking sheet. Season with salt and pepper, add oil and toss gently. Bake in preheated oven for about 15 minutes.
- Add roasted vegetables to lentil curry mixture. Cook together for another 3 minutes.
- Serve with steamed rice or warm roti.
Notes
- Personalize your curry bowl with fresh cilantro, shredded red cabbage, toasted cashews, chili flakes or freshly squeezed lime.
Nutrition
Serving Size: 1cup (250 mL) | Calories: 249 | Total Fat: 12g | Carbohydrate: 26g | Fibre: 11g | Sugars: 4g | Protein: 10g | Cholesterol: 1mg | Sodium: 311mg | Potassium: 478mg | Iron: 4mg