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
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.