I don’t want to make any absolute statements here. Tastes change, and I am currently preferring simple foods due to the recent encounter with eucalyptus oil (don’t ask). But today someone asked me ‘If you had to eat it every day for the rest of your life, which vegan meal would you choose?’, and next to my current infatuation with banana on rice chia fruit bread, this curry was my answer. It is sweet and creamy without the inclusion of coconut milk. Although coconut is widely used as a dairy replacement for vegans, it is less of an option for those with allergies, or with various blood types, such as O. This curry is cheap, tasty and simple. It lends itself easily to adaptation and meets basic nutritional needs. Like beans, lentils are high in protein, but are much easier to digest. For those of you new to the glories of lentils, you may be surprised to learn (as I was) that although they are called red lentils, they will turn yellow when cooked. Who knew?
Anyway. Use a rice cooker to make this dish even simpler. You can chuck curry ingredients in the rice cooker and turn it on to cook. It will simmer without burning, turn itself down to superlow when it’s done (how does it know?!) and keep the food warm til I’m ready to eat. If cooking in a pan, fry an onion in oil, before adding the other ingredients. Add garlic at this stage as well, if that’s your thing. I omit these for simplicity.
Basic Red Yellow Lentil Curry
1 ½ C red lentils
3 ½ C water
1 tbsp. curry powder
1 medium sweet potato, chunks
fresh ginger, chopped
1 bay leaf (remove to serve)
Herb or celtic sea salt to taste
Combine all ingredients in rice cooker, walk away and enjoy your freeedom.
Options include sliced apple (sweetness to balance out the spice), zucchini chunks (this is almost a must), peas, or stir through baby spinach leaves through the hot curry prior to serving.
Nice on its own, or with pappadums. 🙂