What you'll be getting:

Coconut Lentil Curry

Start boiling your water. You do not have to measure the water, as you will be cooking it the same way you would pasta. When the water has come to a boil, add your rice. 

After 2 minutes, lower the temperature to a medium heat and add the curry sauce. 

After 5 minutes, add the lentils.

When the timer for the rice goes off, drain and plate. I like to let the rice sit in the colander for a minute or so to make sure any excess water is absorbed. 

Per Serving

1/4 c par-boiled lentils 

1/4 c basmati rice 

2/3 c curry sauce (coconut milk, ginger, turmeric, cloves, cinnamon, saffron, chili powder, curry leaves, nutritional yeast, salt and pepper)

125 g mixed veggies (carrots, cauliflower, onions, swiss chard)  

Equipment needed: pot of water for rice, pan

 

After you have added the rice to the water, set a timer for 12 minutes. 

In your pan, start cooking your veggies on high heat. 

Put a lid on the pan and let the curry cook for 5 minutes. 

Stir the lentils with veggies. Recover and finish cooking for another 5 minutes. 

Plate up the rice and top with the curry. 

From start to finish this dinner takes less than 15 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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