alive logo

Spicy Carrot and Lentil Curry


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


    1 Tbsp (15 mL) extra-virgin olive oil
    2 cups (500 mL) sweet onions, diced
    3 large garlic cloves, minced
    2 Tbsp (30 mL) fresh ginger root, peeled and minced
    1 Tbsp (15 mL) red curry paste
    4 cups (1 L) organic vegetable stock
    2 cups (500 mL) carrots, peeled and diced
    1/8 tsp (0.5 mL) crushed red pepper
    1 cup (250 mL) dried red split lentils
    1 cup (250 ml) frozen shelled edamame beans, thawed
    1/3 cup (75 mL) fresh cilantro, chopped
    1/2 tsp (2 ml) salt
    Freshly ground black pepper
    Naan 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 sodium
    Use low-sodium vegetable stock to reduce the sodium content.

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


    Spicy Carrot and Lentil Curry




    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.