Happy, Healthy Kitchen – Creamy Lentil Curry Recipe

Happy, Healthy Kitchen – Creamy Lentil Curry Recipe

Creamy Lentil Curry Recipe
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I don’t know about all of you, but as soon as Autumn rolls around, it inspires me to cook more. And not just any food will do. I want it to be a warm, soul nourishing, comfort food. And I want it to be nutritious as well as compatible with my health and weight loss goals.
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I am not sure why, but this time of year, I am usually inspired to try new recipes. (Maybe I am ready to leave the colder salads and smoothies behind me.) And hopefully, the recipes I try will make into our regular rotation. You know what I am talking about right? I think we all have our favorite, tried and true meals we fall back on week after week. Of course, not all of the new recipes I attempt are a winner. I must say I really appreciate my husband being the good sport he is, by eating whatever I put on his plate (because frankly, some of my meals won’t be made again). But when I get a good one, we both know it. That is why I wanted to share with you this latest find that I am getting ready add to our favorite curry recipes. This one not only tastes amazing but it is easy and quick to prepare. A win win in my book.
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Often times I love to construct my own recipes as I come up with all sorts of meal ideas in my head. I absolutely love to be creative when it comes to food. And ever since we adopted a whole food plant based diet, I try more than ever to find tasty meals that satisfy us too. If the meal I throw together is amazing, I immediately make a record of it so I can try to recreate later. I have to admit, I felt like I had to learn to cook all over again when we changed our diet. I didn’t know how to cook without meat or dairy. In the beginning, I felt like every meal had to be a song and dance, in order for the flavors to burst. I actually learned that it was our taste buds adjusting to our totally new way of eating. In fact now, both my husband and I enjoy the tastes of simple foods.
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One of my favorite ways to get inspiration, to this day, is to watch other peoples cooking ideas on YouTube. One person I love to watch on YouTube is “High Carb Hannah”. She makes lots of really good recipes and is definitely gifted when it comes to cooking.  I love to watch people that are as passionate about good food as I am. I modified her recipe to suit our tastes, but she gets all the credit for it. As a side point, you can easily make adjustments for your preferences too. You could easily switch up the recipe by adding your favorite veggies, as I did. She added red onion, cabbage and peas to hers. We served ours over rice, and I think it would also work on top of cauliflower rice for a lighter version. Or maybe try adding meat if you would like. I soaked and rinsed my lentils for better digestion.
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If you want to make it lighter and with less calories, I imagine it would still be good without the coconut milk. Or maybe substitute light coconut milk. If I am being completely honest, I think one of my favorite parts about curry dishes is the creamy coconut base.  Oh… and she prepared hers on the stove top in 30 – 40 min. I used my Instant Pot for 17 minutes. Did I mention how easy it is? Throw it all in the instant pot, stir, set it, and walk away. Enjoy!
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{I have to add a disclaimer here: I am definitely new to the world of curries, and I am still learning and exploring different ones. So having said that, I hope you find this recipe just as delicious as we did.}
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Creamy Lentil Curry Recipe
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2 cups red lentils
1 white onion, chopped
3 cloves fresh garlic, minced
3 carrots, chopped
2 celery stalks, chopped
1/2 small cauliflower, cut into small florets
3 T. tomato paste
1 can diced fire roasted tomatoes
1 can full fat coconut milk
4 cups water
2 t. vegetable bouillon (I used Better than Bouillon Vegetarian – any will do)
2 T. curry powder
1/2 T. garlic powder
1/2 T. onion powder
1/2 T. apple cider vinegar
2 cups very finely diced kale (or spinach would be good)
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Add all ingredients (except apple cider vinegar and kale) to the pressure cooker and set for manual time of 17 minutes. Or simmer on stove for 30-40 minutes until lentils and veggies are tender.
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As soon as instant pot is done cooking, carefully stir in 1/2 T. apple cider vinegar and 2 cups kale. Put lid back on for 15 min or so. Since the curry is so hot from the pressure cooker, the kale will wilt. If using a stove top method, add the apple cider vinegar and kale the last ten minutes of cooking time.
 
Copyright © 2018 Kathleen De Haven – All Rights Reserved.

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