Creamy and mild, you will never miss the meat when you serve this delicious vegetarian curry over basmati rice. Lentils make the sauce filling and rich, yet you barely notice they are there. We had this with steamed rice, fresh naan, and mango chutney. It made fantastic leftovers and has been deemed a favorite by my teenager!
Vegetable Curry
adapted from Fresh by John Bishop
3 tbsp butter
1 onion, chopped
3-4 cloves garlic, chopped
1 Tbsp ginger, peeled and finely chopped
2 stalks celery, chopped
2 carrots, peeled and sliced into ¼ inch rounds
2 cups small cauliflower florets
1 Yukon gold potato, peeled and cut into large dice
1 sweet apple, peeled, cored, cut into large dice
¾ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
¼ tsp cayenne pepper
1 Tbsp toasted brown mustard seeds
14 oz canned coconut milk
2 cups vegetable stock or water
2 Tbsp tomato paste
¼ cup red lentils
2 large field tomatoes, cored and cut into large dice
½ cup peas
2 tbsp coarsely chopped fresh cilantro
In a large, deep pan over medium heat, melt the butter and sauté your onion, garlic, and ginger for about 5 minutes or until translucent. Add the carrot, celery, cauliflower, potato, and apple, then cook, stirring, for about another 3-4 minutes. Stir in turmeric, cumin, coriander, garam masala, cayenne pepper, and mustard seeds. Keep stirring and cooking about another 3 minutes. Add the coconut milk, vegetable stock, tomato paste, and lentils. Give it a good stir to blend everything together, then simmer uncovered for 20-25 minutes.
Add the tomatoes and peas, stir, and simmer another 15 minutes. Sprinkle with coriander and serve with steamed rice and naan bread.
Serves 4-6