Tag Archives: curry

Split Pea Pumpkin Curry

Easy, flavorful, filling, cheap, vegan. I simply loved this dish. The complimenting textures of potatoes and kabocha, plus the creamy nourishment of yellow split peas. Yummmmy! This is a much less oily version than restaurant pumpkin curry, and is what I consider comfort food ­čÖé I will be making this again soon!

You need:

Yukon gold potatoes x3, cubes

1/4 kabocha squash, cubes

3/4 cup split yellow peas

1 cup water

1/2 cup coconut cream

1 small yellow onion chipped

3 lg cloves garlic, smashed

1 heirloom tomato

3 Campari tomatoes

Cayenne- to taste

Turmeric, 2 tsp

Cumin, 1 tsp 

Coriander, 1 tsp

Ginger 1/2 tsp 

Nutmeg 1/8 tsp

Cloves, 1/8 tsp

Curry powder 2 tsp

Black pepper 1/2 tsp

Salt to taste
Essentially all you need to do is saut├ę the onion and garlic until softened (could do oil free, but some nonstick spray enhances the flavor), throwing in your spices at the end when you turn off the heat. If you have and instantpot you can saut├ę in the pot and then simply throw in all the other ingredients on top! Use the bean/legume setting for 15 minutes! Alternatively, a covered simmering pot on the stove will do, you will sit likely need to simmer longer to soften your veggies and split peas.

Once done, throw in 1 cup frozen green peas and stir in until simply warmed through. This delicious dish is fantastic leftover, and lasted me up to a week in the fridge. Also this one seems to thicken up the next day, enriching the flavors as well ­čÖé Serve with rice, garnish with avocado, fresh parsely, and green onion, and enjoy!

Lentils With Sweet Potato and Collards!

Yum, this turned out great first time around! I just love my Instant-Pot, seriously makes cooking all grains and legumes effortless. But you can make this on the stovetop as well. I used a big ripe heirloom tomato, but you could used canned tomatoes as well. This recipe is so savory, filling, and satisfying, the perfect end to a day ­čÖé
You need:

1/2 cup green lentils, washed and sorted

1 large heirloom tomato, sliced

1/2 large leek

2 cloves garlic

Pepper to taste

Turmeric 1tsp

Cumin 1/2 tsp

Ginger 1/2 tsp

Sweet potatoes (3 small/med), lightly steamed 

1/2 large bunch of collards, washed and chopped

2 cups water

Cook for 15 minutes in an instant-pot or pressure cooker (on legume setting), or simmer on a stovetop for 15-20 minutes  or until lentils are tender. Easy and delicious.
I served mine over spelt berries (cooked with lemon juice, salt, pepper), but any grain of choice will do!

Serve with some avocado or hummus for some healthy fat, and garnish with cilantro and green onions.

Enjoy!!!

One Pot Red Lentil Curry 

Super simple and delicious, lentils are a powerhouse of protein, iron, and other nutrients, and sustain many people all around the world! These soft, flavorful, savory lentils are like a comfort food that sticks to your ribs and satisfies! For this recipe I used an Instant Pot, but this would be easy on the stovetop too.

You need:

6 tomatoes

1.5 cup red lentils, rinsed and drained 

1 onion chopped

 4 cloves garlic crushed

4 zucchini chopped in largepieces 

3 stalks kale washed and chopped 

Celery 2 lg stalks chopped

Optional additional veggies like peas or potatoes

1 jalape├▒o minced

Water to cover lentils

Turmeric 1 tsp

Cumin 1/2 tsp

Coriander 1/4 tsp

Clove 1/2 tsp

Curry powder 1 tsp

Black pepper  1/4 tsp

Almond milk 2/3 cup

Parsely to garnish 

Method: 

Saut├ę garlic and onion in a large pot until soft ana fragrant. You can use oil of choice or simply some water to saut├ę them in. Then all all your spices and jalape├▒o. You could add a dash of salt too if desired. Saut├ę for another additional 2-5 minutes. 

Next add all your veggies, except zuccini. Since those get soft so quickly, we will add them later. Let them cool down over medium heat until kale is wilting slightly. 

Then add your lentils, almond milk, and water to cover the lentils. Now we can either use the instant pot bean setting for 15minutes, or simmer  on stovetop for the same amount of time, or until lentils are soft, adding in the zucchini for the last 5 minutes of simmering until just tender.

Then you have a giant pot of goodness that can last you for some meals. Serve over rice, serve in a bowl with whom rain bread for dipping, or serve in romaine leaf “boats” for a lighter but very nutritious meal or snack. 

Enjoy!

Vegan Potato Pea Curry

This turned out delicious! I think the key was that pinch of cardamom– it took the flavor richness to a whole ‘nother level! And while usually I kick everything up a notch spice-wise, as I made this for a non-spicy eating friend, I used scant crushed red pepper, and it really allowed the more subtle flavors to come out richly. So lesson learned, and I WILL be making this again, very soon!!

You need:
4 medium potatoes chopped and steamed for 15minutes until almost cooked
8 oz Frozen peas, thawed
6-8 baby carrots, lightly steamed like potatoes above
1/2 onion, chopped
2 cloves garlic, minced
Pinch ginger, minced
4 ripe tomatoes, chopped
1/2 cup almond milk
Cardamom, pinch 
Dash crushed red pepper
Cumin 1/4 tsp
Turmeric 1/2 tsp
Curry powder 1/4 tsp
Coriander 1/4 tsp
Dash salt

Coconut oil spray a large skillet over medium heat. Saute onions and garlic for about 5 minutes, until lightly browning and transluscent.  Add your tomatoes and all spices, stirring until tomatoes soften and begin to reduce. Then add in your carrots, peas, and potatoes. Pour in the almond milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.  Serve over brown rice. Enjoy!!!

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