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Spicy Carrot and Lentil Curry

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    Not only a good source of vitamin A and protein, but it adds a little heat to the furnace.

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    1 Tbsp (15 mL) extra-virgin olive oil2 cups (500 mL) sweet onions, diced3 large garlic cloves, minced2 Tbsp (30 mL) fresh ginger root, peeled and minced1 Tbsp (15 mL) red curry paste 4 cups (1 L) organic vegetable stock2 cups (500 mL) carrots, peeled and diced1/8 tsp (0.5 mL) crushed red pepper1 cup (250 mL) dried red split lentils1 cup (250 ml) frozen shelled edamame beans, thawed1/3 cup (75 mL) fresh cilantro, chopped1/2 tsp (2 ml) salt Freshly ground black pepperNaan bread (optional)Sour cream (optional)

    Heat oil in large saucepan over medium-high heat. Add onion, garlic, and ginger; saut?or 5 minutes or until soft and translucent. Stir occasionally.

    Stir in curry paste and 1 cup (250 ml) stock to blend. Add carrots and crushed red pepper. Reduce heat to medium-low. Cover and cook until carrots are crisply tender, about 5 minutes; stir.

    Add remaining stock, lentils, and edamame beans and bring to a boil. Cover, reduce heat, and simmer for 10 minutes until lentils are tender. Stir in cilantro, salt, and pepper. Spoon into individual serving bowls and serve with naan bread and sour cream, if desired. Serves 4 to 6.

    Each serving (based on smaller portion) contains:232 calories; 13 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 38 g carbohydrates; 14 g fibre; 604 mg sodium

    Tip: Reduce your sodiumUse low-sodium vegetable stock to reduce the sodium content.

    source: "Winter Veggies", alive #325, November 2009

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    Spicy Carrot and Lentil Curry

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