Red Lentil and Vegetable Curry


Red lentil and vegetable curry is a fantastic vegetarian main or a swoon worthy side dish

Red Lentil and Vegetable Curry
Red Lentil and Vegetable Curry is a Fantastic Vegetarian Main or a Swoon Worthy Side Dish
  1. 1 tbsp vegetable oil 15 mL
  2. 1 large onion, finely chopped 1
  3. 4 cloves garlic, minced 4
  4. 3 tbsp mild or medium Indian curry 45 mL
  5. paste
  6. 11⁄2 cups grated peeled sweet potato 375 mL
  7. 1 cup dried red lentils, rinsed 250 mL
  8. 11⁄2 cups tomato sauce 375 mL
  9. 2 cups vegetable broth 500 mL
  10. 3 cups packed baby spinach 750 mL
  11. 11⁄4 cups drained roasted red peppers, 300 mL
  12. chopped
  13. Salt (optional)
  14. 2 tbsp chopped fresh cilantro 30 mL
  15. Chopped tomato
  1. Use a 31⁄2- to 4-quart slow cooker. In a skillet, heat oil over medium heat. Add onion, garlic and curry paste; cook, stirring occasionally, for 3 minutes. Stir in sweet potato and lentils. Stir in tomato sauce and bring to a boil. Transfer to slow cooker. Stir in broth. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until lentils are very soft. Stir in spinach and red peppers. Cover and cook on High for about 20 minutes, until spinach is wilted and red peppers are hot. Adjust seasoning with salt, if desired. Serve garnished with cilantro and tomato.
  2. Serves 4 to 6.
  1. Tip: Heat seekers can use hot Indian curry paste or add cayenne pepper to taste with the spinach.
  2. Tip: Curry pastes can be quite salty. Taste the curry at the end of the cooking time and add salt if necessary.
  3. Variation: Use 1 cup (250 mL) frozen peas instead of the spinach.
  4. Who are “they” anyway?
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Chicken Curry

Chicken Curry
  1. 4 lb. boneless, skinless chicken breasts (approx. 8 chicken breast halves) cut crosswise in 1/2″ pieces
  2. 3 Tbsp. oil
  3. 3 cups chopped onion
  4. 1/4 cup minced fresh ginger
  5. 3 cloves garlic, minced
  6. 3 Tbsp. curry powder (more if some like it hot!)
  7. 1 tsp. cumin
  8. 1/4 tsp. cinnamon
  9. 2 Tbsp. flour
  10. 1 cup plain yogurt
  11. 3 Tbsp. tomato paste
  12. 3 cups chicken broth
  13. 1 cup applesauce
  14. 12 oz. pkg. (340 g) frozen peas
  15. 1/2 cup sour cream
  16. 1/2 cup coconut milk
  17. Condiments
  18. mango chutney, diced cucumber, diced bananas, currants, shredded coconut and chopped peanuts
  1. In a large frying pan, brown chicken in oil; remove and set aside. Add onion and saute until golden. Add ginger and garlic and saute about 1 minute. Add curry, cumin and cinnamon and mix well. Cook for 1 minute. Add flour, yogurt and tomato paste, whisking until sauce is smooth. Pour in broth and applesauce and simmer, uncovered, until mixture thickens (approximately 30 minutes). Add browned chicken (and any juice), frozen peas, sour cream and coconut milk. Simmer another 15 minutes. Serve over basmati rice with a variety of condiments. Serves 6-8.
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