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