Curry in a Hurry!

The recipe for this month is called Curry in a Hurry and is from Cooking Vegetarian by Vesanta Melina RD. This recipe takes only 30 minutes to make.

I only started making this dish a few months ago but I have had this book since it was published in 1996. This is the easiest dish ever and it is cheap to make and healthy. I make this on Sundays and then eat all week for lunch with whatever else I have-usually leftover salad or veggies. I love it because it is filling, balanced, easy to digest and healthy. I usually add whatever vegetables I happen to have. This week I added a butternut squash but you can add anything.

2 TBSP water

1 cup chopped tomato (fresh or canned)

½ onion diced

1 clove garlic minced

1 TBSP mild curry


2 ½ cups dried red


¼ tsp salt

Saute tomato, onion, garlic and curry paste in 2 TBSP water in pot over medium heat for 3-5 minutes.

Stir in 2 ½ cups water, lentils and salt.

Cover and simmer for 20 minutes.

Makes 4 servings

Per serving:

186 Calories, protein 14 g, fat 2 g, carbohydrate 29 g, fiber 7 g, sodium 10 mg

** I add at least 2 cups of vegetables to this-carrots, red pepper, eggplant, sweet potato, squash and as a result I have way more that 4 servings.

You could serve with whole grain rice and a salad for dinner.

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