Easy Road to Flavortown

There is a difference between a curry dish and a dish that has curry as an ingredient.  Curry dishes involve cooking the spices to release their fragrance.  A dish that has curry is one where you just add curry at the last minute.  The flavor is less intense, and it’s a good way to introduce the flavor to your palate if you aren’t familiar.

I personally love intense flavors and colors in my food.  I’ve taught my son, who is six, to enjoy a depth of flavor when he eats.  He is not a child who eats chicken nuggets.  Thank goodness.

That being said, I don’t like to take forever to make lunch or dinner.  I like things done quickly, so I can get on with my day…or night.

Enter Easy Lentil Curry.  It only takes about 30 minutes from start to finish.  It’s vegan, gluten free and delicious.

Easy Lentil Curry



1/2 red onion

2 cloves garlic

1 T. olive oil

1 cup chopped potatoes

1 cup chopped baby carrots

1 cup snow peas

1 cup cooked lentils

Water (approx. 1 cup)

1 T. curry powder (use your favorite)

Salt to taste


Chop the onion, potato, and carrot into small pieces.

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In a sauté pan brown the onion and garlic.  Once translucent, add in the potatoes and carrots.  Pour about a 1/4 of a cup of the water and cover.  It should take about 10-15 minutes to soften the vegetables.  Put the snow peas in and let them soften.  Add in the lentils and stir.

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It’s getting steamy in here…

Once everything is warmed through, add in the curry.  You may need to add a bit of water to mix everything up.

I served mine with a cucumber salad.  A little pear vinegar, oregano, olive oil and salt made this salad easy.  Alongside the curry it was a fresh and light addition.

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Please go make this.  You won’t be disappointed.