vegetable and red lentil curry

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Vegetable and Red Lentil Curry

 

Recipe By :Cole's Home Library Mini-Menus Cookbooks: Healthy Eating

Serving Size : 6 Preparation Time :0:00

Categories : Indian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons butter

2 medium onions -- sliced

1 1/2 tablespoons curry powder

1 teaspoon cumin seed -- crushed

3 tablespoons all-purpose flour

1/2 cup coconut cream

2 1/4 cups water

1 teaspoon vegetable bouillon granules (or one small cube)

1 cup red lentils

2 pounds frozen chunky home style vegetables

 

Heat butter in large pan; cook onion, stirring, until soft. Add curry powder and

cumin seed; cook, stirring until fragrant. Stir in flour; cook over heat until

mixture is dry and grainy.

 

Remove from heat, gradually stir in combined cream, water and crumbled bouillon

cube. Add lentils, stir over heat until mixture boils and thickens slightly,

simmer uncovered 8 minutes. Add vegetables, simmer, uncovered, about 10 minutes

or until lentils are soft.

 

TIP - get a mix of seasonal vegetables or vegetables for stew to include

potatoes and/or cauliflower, carrots, and peas; etc.

 

Recipe appears in the Curries volume of the mini-menu series by Cole.

 

Start to Finish Time:

" 0:40 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 314 Calories; 14g Fat (38.0% calories

from fat); 13g Protein; 38g Carbohydrate; 17g Dietary Fiber; 16mg Cholesterol;

635mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 2

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 911

 

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