Happy Tuesday 🙂 Today I’m starting a series called My Go-To Meals. I have no idea how long it will last…but I’ll try to post one once a week…until I run out! I’ve been thinking lately about my go-to meals. Everyone has them. The ones you make so often you could pretty much do it in your sleep. The ones that are quick, relatively healthy, quick, enjoyed by the whole family, quick….for those nights you just don’t feel like cooking.
I know I have several. And a lot of them aren’t on this blog because, quite frankly, I don’t follow a recipe. I use what I have on hand, I don’t measure things, and the beauty of these “recipes” are that they’re still delicious every single time.
But, in an effort to help you guys…because I know many of you are searching for quick, easy meals…I’ve decided to start paying more attention when I make these meals. Maybe snapping a few pictures and taking a few measurements….so that I can share them with all of you!
Today’s recipe is one of our all-time favs. I make it pretty much once a week. It’s great for packing in a lot of vegetables and it’s also a great recipe for using lentils because they totally absorb the curry flavor and you really don’t even notice that they’re in the dish.
Lentil & Vegetable Curry
Prep Time: 10 min
Cook Time: 20 min
Keywords: stovetop entree vegetarian healthy lentils vegetables Indian
Ingredients (Serves 4)
- 1 1/2 c red potatoes, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1/2 c carrots, sliced
- 1/2 c onion, sliced
- 1 c green beans, chopped
- 2 cloves garlic, minced
- 2-3 Tbsp red curry paste (hot or mild)
- 1-4 dried red peppers (to taste)
- 1 c lite coconut milk
- 1 c veggie broth
- 1 Tbsp cornstarch + water
- 2 c lentils, cooked
- 1 c brown basmati rice
1. In a large dutch oven, saute the garlic in some EVOO over medium heat.
2. Place the chopped potatoes in a microwave-safe bowl and microwave 30 sec-1 min until slightly tender.
3. Cook rice according to package directions. Set aside when finished.
4. Add all vegetables to the dutch oven and saute until the peppers and carrots are crisp tender.
5. Add the curry paste and dried peppers and mix well.
6. Add the lentils, coconut milk and the vegetable broth.
7. Mix the cornstarch and water together and add to the mix. Simmer until sauce thickens slightly and vegetables are cooked to desired doneness.
8. Serve with rice and naan.
I love making a big batch so we have leftovers for lunch or dinner the next day. Trader Joe’s is my go-to store for this dinner. We buy their frozen naan all the time. It’s so freaking good. I just heat it up in the toaster oven while the curry is simmering. We also buy our lite coconut milk there. They sell it for 99 cents a can! AND they have quick cooking brown basmati rice that cooks in 12 minutes.
Side note- The reason I microwave the potatoes is because they take so much longer to cook than all the other vegetables. Nuking them for 30 sec- 1 min gives them a head start so they end up being the perfectly cooked by the time the other veggies are ready. If you don’t want to microwave them, you can just add them to the dutch oven first and saute them for a while before adding the other veggies.
All in all, this dinner can be ready in under 30 minutes and it’s a winner every time! If you’re a meat-eater, feel free to sub chicken for the lentils. I also make this with chickpeas sometimes.
PS. I kicked my own butt last night with an awesome workout that I’ll share with you on Friday but this is just a reminder for all of you fitness-minded people out there that you should consider joining Fitfluential! If you follow me on Twitter, you see me tweeting with the #fitfluential hashtag all the time. It’s an amazingly inspirational community and you can participate on many different levels! You don’t have to be a blogger to get involved. If you’re interested, click here to check out their website and join in the fun!