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This recipe is incredibly simple and straightforward. The spices are present, but they aren’t overpowering, so it’s a sure crowd-pleaser (especially if you have picky eaters around). It’s also very easy to triple or quadruple for large crowds.
INGREDIENTS
- 1 large yellow onion, cut into pieces
- 2 garlic cloves, peeled
- 1″ fresh ginger, peeled and chopped
- 2 tbsp olive oil
- 1 tbsp curry powder
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- ½ tsp dry mustard
- ¼ tsp cayenne
- ¼ tsp ground allspice
- ¼ tsp turmeric
- 3 c water
- 1¼ c brown lentils, picked over and rinsed
- 2 medium-sized carrots, halved lengthwise and cut into thin half-moons
- ¾ c green peas
- ¾ c coconut milk
- ½ c unsweetened shredded coconut
- salt and freshly ground pepper to taste
DIRECTIONS
- In a food processor, puree the onion, garlic, and ginger.
- Heat the olive oil in a large saucepan over low heat.
- Add the onion puree, cover, and cook about five minutes to mellow the flavor, stirring a few times.
- Add the spices and cook, stirring, for 30 seconds.
- Add the water and lentils, cover, and and bring to a simmer.
- Simmer 10 minutes, then add carrots. Cook, covered, another 20-30 minutes, until lentils and carrots are tender.
- Add the peas, coconut milk, coconut, and salt and pepper to taste.
- Simmer another 10 minutes to incorporate flavors.
- Serve and enjoy!
RECIPE CREDIT: Claryn of ‘hell yeah it’s vegan!’ Blog.