Lentil Tikka Masala

 Tikka Masala can be enjoyed Gluten Free and Vegan. 

Ingredients:

•  olive oil ... just enough so nothing sticks
  
• 1 medium onion diced
• 1-2  tablespoons grated fresh ginger
• 4 medium garlic cloves, minced
• 1 1/2 tablespoons garam masala
• 1 28-ounce can crushed tomatoes (fire roasted or with peppers added)
  
• 1 1/2 cups vegetable broth
  
• 1 1/2 cups red lentils
• 1 can coconut milk

Instructions:

Saute onion, garlic, ginger, and garam masala in olive oil until onions are translucent

Add can of tomatoes, broth, and lentils. Stir to combine.

Bring to a boil then turn heat down to low and cover. 

Once most of the liquid is absorbed, add the coconut milk. Start with 1/2 a can. Add the full can if the extra liquid is needed (based on personal preference and how absorbent the lentils are).

 

Enjoy with rice ... white or brown based on your preference. 

Thai Curry Featuring Red Lentils

 I have been searching for recipes that are nutritious and can be enjoyed for a few days. I enjoy curries and wanted to make one that would taste as good on day three as it did when it was warm from teh stove on day one! I found one and am sharing it with you today.

Ingredients

• 1/2 cup onion diced 
• 4 cloves of garlic, smashed and diced
• 2 cups of diced carrots (smaller the better). I like using rainbow carrots for color.
• 2 tbsp fresh ginger diced
• 2 tbsp red curry paste
• 2 tsp ground cumin
• 2 1/2 cups dry red lentils
• 1 can tomatoes ( I use fire roasted)
• 1 can unsweetened coconut milk (I use reduced fat)
  
• 6 cups of vegetable broth (I use low sodium)
• olive oil, coconut oil, or avocado oil ... just enough to saute vegetables

Instructions (use a soup pot)

• Saute onion, garlic, ginger, carrot, cumin, and curry paste in oil until onion are translucent
• Add the red lentils and stir to coat
• Add coconut milk, tomatoes, and broth and bring to a boil
• Reduce heat and cover. 
• Stir occasionally.  
• After about 30 minutes the curry will be thick and ready to serve. 

 

 

Serve

• Serve over rice, millet, quinoa,  or sorghum
• Serve with a wedge of gluten free pita bread
  

 Storage

Store leftovers (if any) in a tightly sealed container in the refrigerator

 

Kidney Bean Curry

I hydrated a batch of kidney beans and sought out several recipes to use to make each recipe tasty and distinct.

I read several curry recipes and combined portions of each into this recipe. Each time I make it, I probably will interchange a few veggies.

This recipe can be done in 20-30 minutes. A tip for speed... start boiling water for your rice as you start cutting the vegetables. 

Ingredients:

Olive Oil ... just enough to saute the aromatics
1/2 white onion (diced)
4 cloves of garlic (crushed and diced)
1 inch of fresh ginger root (diced)
1 TBSP garam masala (or make you own mix 1 part cumin + 1/4 part allspice)
2 cups kidney beans
1 can coconut milk
crushed red pepper at serving if you wish to add heat

Variations:

• Add 2 cups of vegetables...I added red pepper and broccoli for color.
• Use chickpeas or tofu instead of kidney beans 

Instructions:

• Sautee onion, garlic, and ginger in olive oil
• Add vegetables after a few minutes
• Once onions are translucent, add the spices and stir
• Add the kidney beans and coconut milk
• Let boil
• Stir, reduce heat, and cover
•  Let flavors combine and liquid reduce a bit. 

Serve over a bed of rice
Add in as much or as little sauce as you like in each bowl ... make it your own!