I love curry. Whether it’s thai curry or indian curry, I am a big fan. The weather has been pretty weird lately, so I thought it would be nice to have a warm curry. I found this recipe from Detoxinista (link here).
This was a really easy dinner to put together. It took about 15 minutes to chop all the veggies (onion, carrot, sweet potato) and measure all the spices. That was pretty much all the prep required for this recipe. It’s good to have everything measured and ready before you start cooking because almost everything goes into the pot at the same time. It will help you stay organized and stress free.
Once everything was in the pot (except coconut milk), it just had to come to a boil then simmer for about 25 minutes. The veggies got super soft and the lentils were tender, but not mushy. I used green lentils (instead of red) which hold their shape better when cooked. The last step is to stir in the coconut milk which gives the broth a nice creaminess.
This was a very healthy curry with all the veggies and lentils. If you’re looking for more meat-free protein options, lentils are a good way to go! They are packed with protein and fibre which keep you full for a long time. And even though there is some coconut milk, it is only a couple tablespoons per serving which is very little.
I was just so happy with this meal and will definitely be making it again soon. I hope you are all staying safe out there and have a great weekend! 🙂
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