What you'll be getting:

Red Lentil Curry

Per Serving

125 g veggies (onions, cauliflower, carrots, green beans) 

1/2 c par-cooked red lentils

1/4 c jasmine rice 

3/4 c simmering sauce (turmeric, chilies, onions, garlic, cinnamon, cardamom, ginger, allspice, cloves, nutritional yeast, tamarind paste, tomatoes, coconut milk and oil) 

Equipment needed:  sautee pan (or pot) large enough for the curry) and pot of water 

Start boiling a pot of water for the rice. You don't need to measure out the water as you will be cooking it like pasta. Start heating up your pan (or pot). When hot add the veggies. 

Stir everything together so that the sauce covers all of the veggies, then cover with a lid. Simmer on a medium heat. I cooked on #5. 

When your timer has 5 minutes remaining, add the lentils to the curry. Mix the lentils into the curry, recover and return to cook on a lower setting (I lowered to #3).

After you have strained the rice, check on the curry. If it seems a bit dry, add a little water to get your desired consistency. I added 1/4 c of water per serving. You can add more or less, depending on how you like the curry. Remove from the heat and allow the curry to sit for 5 minutes. 

From start to finish this dinner takes under 20 minutes. Enjoy. 

Shortly after adding the veggies, add the sauce. 

When your water comes to a boil, add the rice and set a timer for 12 minutes. 

When your timer goes off, strain the rice and return to the pot. Place a lid on the pot. 

Plate up the rice in a bowl or on a plate and then top with the curry. 

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

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