Depending on the time of year and what is in season, you can use squash, sweet potatoes, or zucchini to mix it up and keep it fresh. Last night, I used a mix of sweet potato and zucchini for variety.
The curry is naturally dairy free, gluten free, and vegetarian. (A perfect option if your Naturopathic Doctor has you on a special diet). Also, you can double this recipe easily and freeze small portions for lunches. The recipe and picture are from my new favourite cookbook: Hemsley and Hemsley.
- 1/8 tsp ground cardamom, or 1 cardamom pod
- 1/4 tsp mustard seeds
- 1 tbsp ground cumin
- 1 tsp tumeric
- 1 tsp fennel seeds
- 1 tbsp ground coriander
- 1/4 tsp cinnamon
- 1/4 tsp red pepper flakes
- 1/8 tsp ground cloves
- 1 tbsp coconut oil
- 1 can coconut milk
- 1 large onion
- 2 garlic cloves, diced
- 1 large thumb sized piece of ginger, grated or diced
- 1 squash, large sweet potato, or 2 large zucchini
- 1.5 - 2 cups broth
- 1 cup red lentils
- 1 packed cup spinach, kale, fresh greens
- juice of 1 small lime or 1/2 of a lemon
- salt and pepper
1. Add the coconut oil and onion to the warming spices and fry for 10 minutes until softened.
2. Add garlic and ginger and fry for a few more minutes.
3. Add coconut milk, squash or sweet potato (if you are using zucchini instead, add them 10 minutes before the end of cooking time) and 1.5 cups broth. Put the lid on the pot and bring to a simmer.
4. After 10 minutes, add the lentils and stir, cooking for another 20 minutes. You may need to add extra broth at this point depending on how thick you like your curry.
5. In the last few minutes, add your chopped greens (if using spinach, add at the end so it just wilts. Kale will need a couple of minutes to cook down).
6. Turn the heat off and add salt, pepper, and lime or lemon juice (and more broth if you need).
7. Ladle into bowls and top with cilantro. Serve over rice, quinoa, cauliflower rice, or just on it's own.