Hearty Vegetable Curry with Red Lentils and ChardPosted: February 26, 2013
Lentils are great. They are super hearty, tasty little morsels of yum. Recently, my market stall Gold Forest Grains, has been selling organic red lentils. Well, I’m up for a challenge, and with the help of Julie Van Rosendaal, I can achieve anyone’s lentil dreams!
In went the chard… (Now I don’t normally buy chard, but we recently picked up an edible arrangement as a thank you for the Vegas Trip, and it was covered in chard as a decoration, so I picked off every piece, determined to never waste food!)and voila! This recipe was amazing! I had dreams about it! Make this- right now. And swing by our booth at Old Strathcona on Saturday to get your local organic red lentils!
Jacquie’s Awesome Vegetable Curry with Red Lentils and Chard (Courtesy of Julie Van Rosendaal)
You will need:
1.5 cups red lentils, soaked for min 6 hrs
1 onion, diced
2 garlic cloves, crushed
1 tsp ginger
1 tbsp yellow curry powder
1 tbsp tumeric
1 tbsp cumin
1 tsp seasoning salt
2 potatoes, cubed
1 red bell pepper, diced
1 can diced tomatoes, drained
1 can coconut milk
1/4 cup chutney (any kind you like! I used pear.)
1 cup roughly chopped chard
Cut up your veggies and begin by adding a little olive oil to your wok or big pot and cook down onions and potatoes. Add spices and cook down some more (5 mins). Add peppers and tomatoes, cook down some more. (5 mins again!). Add lentils and coconut milk and keep lid on pot for approx 10-15 mins. When lentils and potatoes and cooked, add chutney and chard at the last minute, just long enough to have the chard wilt a little. Serve on a bed of rice and enjoy. This recipe makes six good sized servings. Enjoy- a lot!