Redfield Recipes: Vegetable Curry

Vegetable Curry

From the various vegetarian curries at Budget Bytes

1	onion
2	cloves garlic
1¹/₂	Tb	curry powder
	vegetables (carrots, cabbage, spinach, or anything else that needs to be eaten)
2	cups	cooked lentils or chickpeas
15-20	oz	canned tomato

To cook dried lentils, boil 1 cup dry lentil in 3 cups water for 20 minutes, then drain.

Dice the onion and garlic, and cook for 3-5 minutes. If using hard vegetables (carrots, potatoes, cabbage, etc.), chop fine and sauté with the onions and garlic.

Add the curry powder and sauté 1 minute longer.

If using fresh green leafy vegetables (spinach, beet greens, etc.), add to pot with 1/4 cup water and wilt briefly. If using frozen green vegetables, no water is necessary; just add to the pot and unfreeze.

Add lentils/checkpeas and tomato sauce together.

Stir and heat throughout.

Good on couscous. Can be used as filling for stuffed peppers, but I recommend using tomato paste, or boiling off the water.