Tag Archives: curry

Vegan Lentil Curry


Vegan Lentil Curry

Vegan Lentil Curry | Photo by HFLP

I had an excellent food-day last week.  Ali and I made this awesome curry for lunch, and our friends (and writers of Veganerds) cooked an amazing Afghani feast for dinner.  I went to bed fat and happy, as another friend likes to say (I’m looking at you, Mr. L).

This delicious lentil curry was fantastic and way easier than the length of the ingredient list would seem to indicate.  It’s really lentils + tomatoes + spices.  I adapted the recipe from here.

I hadn’t really cooked with lentils much before, but turns out it’s no different than rice or couscous or anything else.  Fill a pot with water (according to the package instructions, of course) and let ’em simmer until they plump up and soften.  I read that it’s very important to wash them thoroughly before cooking, but the ones I bought were pre-washed.  I tried rinsing them anyways, but the water ran clear immediately.  So, just keep that in mind.

This would make a great side dish, or, as we had it, a great main course if served with some pita or rise.  All vegan, all the way.

I’m going to try my hand at beer bread and homemade polenta in the next few days, so be sure to check back in!

Here’s what you need:

  • 2 cups red lentils (I used regular, green-ish lentils)
  • 1 large onion, diced
  • 1 tablespoon vegetable oil (I used olive oil)
  • 2 tablespoons curry paste
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon ginger root, minced
  • 1 (14.25 ounce) can tomato puree (I used crushed tomatoes)
Curry Paste

I don't know one curry paste from the next | Photo by HFLP

Here’s what to do:

Step 1) Begin cooking lentils according to package directions – this usually takes between 20-30 minutes.

Dry Lentils

Dry lentils in a towel in a strainer (for rinsing) | Photo by HFLP

Step 2) Begin cooking the onions in a large skillet or pan with a little oil until they begin to carmelize.

Step 3) Mix all of the remaining ingredients, EXCEPT the tomato puree, in a mixing bowl.  When they are nice and mixed, add them to the onions and let cook for about 2 minutes, mixing the onions into the spice mixture.

Curry Spice Mixture

A plethora of spices | Photo by HFLP

Step 4) Next, add the tomato puree (or crushed tomatoes) to the spices and onions and let simmer until the lentils are done to you liking.

Step 5) The lentils should have absorbed most of the water.  Taste a few and make sure they are soft and tasty.  When the lentils are done, mix with the curry base and serve immediately.

Wet Lentils

Plump and delicious | Photo by HFLP

We loved this recipe, and it’ll definitely enter our monthly rotation.  Quick and easy, healthy and lazy, and a good way to mix in some vegan meals into my diet.

Thanks for reading!


Spaghetti with Crazy Sauce


Spaghetti with Crazy Sauce

Spaghetti with Crazy Sauce | Photo by HealthyandLazy

I’ve been inspired lately by the great pasta posts over at Brave New Food.

My wife spotted an interesting recipe in a Rachel Ray magazine and we thought we’d give it a try.  It’s got a funny little sauce, with garbanzo beans and jalapenos and curry powder, but at the end of the day it still fills you up like a plate of spaghetti should.

The beans replace the protein you would normally get from the meatballs, the curry powder gives it some great flavor and the jalapeno adds just the right amount of spice.

Top the pasta with goat cheese to add some creaminess and you’ve got yourself a good meal.

It was the perfect pick-me-up for what has been, so far, a rather bleak start to the baseball season by my hometown Tampa Bay Rays.  C’mon fellas.

Also, I’ve been trying to think of a slick way to get a picture of my dog into the blog, and so far, nothing has come to me – so I’m just going to kick off this recipe with his beautiful mug.

Oliver

Gimme my Dinna | Photo by HealthyandLazy

And now, on to the good stuff:

(again, recipe courtesy from the Rachel Ray Magazine May 2011 Issue)

Here’s what you need:

  • 1 lb whole wheat spaghetti
  • 1 onion, finely chopped
  • 1 fresh chile pepper, seeded and chopped (I used a jalapeno)
  • 4 cloves garlic, finely chopped

    Sauce ingredients

    Sauce Ingredients | Photo by HealthyandLazy

  • 2 tbsp mild curry powder
  • 1/2 cup vegetable stock
  • 1 can chickpeas, drained
  • 1 can (28 oz) crushed tomatoes
  • salt
  • olive oil
  • goat cheese for sprinkling
  • parsley for garnish

Here’s what to do:

Step 1) Cook the pasta according to the directions on the package.

Step 2) Meanwhile, in a big saucepan, begin cooking the diced onion,

Sauce

Simmerin Sauce | Photo by HealtyandLazy

garlic and chile pepper in a few splashes of olive oil.  After 2-3 minutes, add in curry powder and a dash of salt.  Let it sit for another minute or two, and then add in the veggie stock, tomatoes and chickpeas.

Step 3) Let it sit for 15-20 minutes until the liquid steams off a little, stirring occasionally.

Step 4) Add the sauce to the cooked pasta and toss.

Step 5) Top with goat cheese and parsley and eat it up.

I’d also like to announce, unrelated to this pasta, a new addition to my family – a new baby nephew, RJ.

RJ

Poker Face | Photo by HealthyandLazy


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