Inspired by this dish, I recently found myself in the kitchen - being creative as always - and created a similiar recipe but with root vegetables (perfect for the winter) and lentils (rich in plant protein, along with calcium, iron, folate and potassium). Depending on what veggies you like (or what you have on hand), you can also be creative with this recipe. I hope you enjoy my new favorite go-to vegetable curry dish. This recipe is sure to leave your taste buds happy, while feeling satisfied and thankful for such delicious food in your belly.
Marni's Go-To Vegetable Curry Recipe
Serves 3-4
Ingredients
Directions
- Olive Oil (2-3 tsp)
- 1 can lite coconut milk + water
- 3 large potatoes, chopped (skin removed) - you can use any type of potatoe (I used Russet)
- 1 cup lentils
- 1/2 medium onion (chopped)
- 3 cloves garlic (chopped)
- Your choice veggies (I used 2 large carrots, 2 large parsnips, handful mushrooms, and celery root) - chop all veggies - you can keep chunk-size or diced (or anything between).
- Pinch of salt and pepper (optional chili powder for a kick)
- 1/2 tsp of each seasoning: Cumin, tumeric, paprika, curry.
Directions
- Set stovetop to medium heat. In a large pot, drizzle olive oil on the bottom and sautee onions and garlic until golden brown.
- Add coconut milk and water (I filled the empty coconut milk can with water and then added that water to the pot).
- Stir in veggies, lentils, potatoes and seasonings.
- Reduce heat to low and let the stew cook for 25-30 minutes. Stir every 8-10 minutes.
- The mixture will become thick and creamy looking and your kitchen will smel extra yummy. Continue to stir and cook until veggies and potatoes are soft.
- You can serve with your choice of protein or eat as is - this dish is very filling and satisfying.
- Enjoy!