Curry in a Hurry
Sometimes the urge for curry can't be stopped. Instead of the impulse to "order out", find all the ingredients in your pantry and refrigerator and make! This delicious vegan recipe will please even the carnivores in the the house. Keep cans of beans on hand for quick lunches and dinners. I prefer to make beans/lentils ahead and freeze for easy use. Whatever works for you, just make it! Made in 15 minutes from start to and it tastes like it was simmering all day. Let me know what you think!
(serves 4)
I onion, finely chopped
1 teaspoon of cumin
3 garlic cloves, minced or 1 heaping teaspoon minced from a jar
1 tablespoon ginger, minced or 1 teaspoon ginger juice
1 ½ teaspoons turmeric
1 teaspoon coriander
¼ to ¾ teaspoon cayenne pepper
1 (14-ounce) can crushed tomatoes
1 (14-ounce) can unsweetened coconut milk
1 can or cooked chickpeas (drained)
1 cup lentils (cooked)
Salt and black pepper to taste
1 teaspoon maple syrup
Lime wedge
Cilantro, chopped
Preheat pan and saute onion for a few minutes
Add garlic, cumin, cayenne, corIander and ginger and stir for another minute.
Then add tomatoes, chickpeas, coconut milk and lentils and cover for 10 minutes.
Remove from heat and add salt, maple syrup (if desired).
Serve with lime wedge, sprinkle with cilantro.
For fast and easy lentils, purchase cooked lentils from Trader Joes or make a large batch in advance and freeze (that’s the Happy Carrot Way).