Quick Indian Curry (vegan)

[Guest guest]

Oh joy, a quick and easy Indian curry dish that is vegan. I got this

from chooseveg.org (it's a video recipe). They don't provide the

written recipe, so I wrote it down. The kids liked it. Maybe not as

much as the fussier version I make with potatoes and cauliflower, but

they liked it and it was SO fast and easy! :-)

 

1 box frozen spinach (I used half of a 1-lb bag)

1 can organic lentils (He used the Westbrae brand, but I used

about 2 1/2 cups of garbanzo beans that I cooked from dried)

1-2 cloves minced garlic (I used two)

few handfuls of almonds (I used a 6-oz bag)

few handfuls of sesame seeds (I used a 3-oz box)

1 Tblsp ground flax

zest of 1 lime

1 jar of Indian Curry (I used Masala Simmer Sauce, purchased at Trader Joes)

several handfuls of dried cranberries (SECRET INGREDIENT)

OPTIONAL: 1 can of Spanish Spiced Beans (Goya brand) -- I didn't use these

He recommends using the Spanish Spiced Beans if you need to cut the

heat a bit,

if your curry is especially spicy.

 

First, dry toast the almonds until fragrant. Set aside.

Then, dry toast the sesame seeds. Set aside. (Be careful not to burn

them.)

In the same skillet, add all the ingredients. Heat thoroughly.

 

Serve on a bed of quinoa or rice.