Peanut Butter and Lentil Curry

When I first saw the title of this recipe, I knew I had to try it. Two things I really love is peanut butter and lentils. What's not to like about peanut butter? Then there are lentils. Full of nutrients and fiber that give a full, satisfying feeling. With the two combined, I knew it would be good. This recipe has many spices that are added near the beginning of the recipe. I have learned that keeping adding spices to onions and garlic at the beginning helps those flavors stay present in the recipe. Serve over rice and garnish with green onions and limes. Enjoy!

Peanut Butter and Lentil Curry

• 3 cloves garlic, minced, and set aside for at least 10 min.
• 2 cups lentils
• 1 TBSP olive oil
• 1 pungent, yellow onion
• 1 tsp fresh grated ginger
• salt, to taste
• 1/2 - 1 tsp each: cumin, coriander, turmeric, cayenne, cinnamon, cloves
• 1/4 cup tomato paste
• 1 red bell pepper, chopped
• 1/2 cup natural peanut butter
• 2 cups vegetable broth
• 1/4 cup fresh cilantro
• green onions, for garnish
• lime wedges, for garnish
• brown rice, for serving

Directions:

1. Mince garlic and put aside.
2. Rinse lentils under water. In a large pot, bring 5 cups of water to a boil. Add lentils and reduce heat. Cover and cook until done, about 30 minutes.
3. Meanwhile, add oil to a large skillet over medium heat. Add chopped yellow onion, minced garlic, and ginger. Allow to soften for 3-5 minutes. Next add salt and spices: cumin, coriander, turmeric, cayenne, cinnamon, and cloves.
4. Once lentils are done, drain and add to onion/spice mixture. Stir to combine. Add tomato paste, and bell pepper. Simmer for 2-3 minutes.
5. Begin to cook rice according to directions.
6. Once lentil mixture is heated through, add peanut butter and broth. Continue to cook for 3-4 minutes. Add cilantro and stir to combine.
7. Serve with rice and garnishes.

Vegetable Curry

Curry is a very versatile dish that can comprise of many moving parts. In the beginning of my cooking experience, I followed recipes to the letter. I was afraid the dish wouldn’t turn out right if I didn’t. Time and experience has taught me that certain combinations just compliment each other. Take the following recipe, for instance. I had some left over cauliflower that I had purchased for another dish, some carrots, a bell pepper, a jalapeno pepper and wondered what dish could I create with these ingredients. Behold, a curry. What I love about Indian dishes is the flavor is what makes it delicious! Yes, having those vegetables is great for our bodies, but what we desire is the taste. So even in you don’t have the ingredients listed in this recipe, swap them out for what you do have. Butternut squash, potatoes (sweet or white), or edamame, it’s your choice in what you want to create. The point is to cook at home and enjoy the experience. It's less expensive and more nutritious to prepare foods in your own kitchen. This can be easily prepared in less than 30 minutes. It's a perfect weeknight meal.

Vegetable Curry

• 2 cloves garlic, minced
• 1 medium onion, diced
• ½ head cauliflower, cut into bite-sized pieces
• 1 carrot, sliced
• 1 red bell pepper, seeded and diced
• 1 jalapeño pepper, seeded and chopped
• 1 TBSP curry
• 2 TBSP turmeric
• 1 can coconut milk

Directions:

1. Mince garlic and put aside.
2. In a large skillet, warm 1 TBSP olive oil. Place diced onions and saute for a few minutes. Add garlic and continue cooking until fragrant.
3. Add cauliflower, carrot, bell pepper, jalapeno pepper and continue cooking, covered 5-7 minutes.
4. Add spices and coconut milk. Mix well and continue cooking until bubbly.
5. Serve with rice.